Ryohei Hieda

Ryohei was born in Nagasaki, Japan and grew up with a passion for food. He began his career at 19 years-old with an apprenticeship at the prestigious Kyoto restaurant Gion Nakagawa, where he acquired fundamental knowledge and the techniques of traditional Japanese cuisine. In 2005, he returned to Kyushu to work at the famed restaurant Itaru, learning to make artisanal salt. He moved to the three Michelin-starred Nihonryori RyuGin, under Chef Seiji Yamamoto, in 2008 and then, wanting to broaden his knowledge, moved to San Francisco to cook at the three Michelin-star restaurants Benu and Manresa. Moving to Taiwan, Ryohei opened RyuGin and upon the launch of the Michelin Guide in Taipei in 2018, was awarded two Michelin-stars. The restaurant is currently listed at No.47 on Asia’s 50 Best Restaurants list.