Hideki was born and raised in Tokyo. He had trained in a Japanese restaurant and obtained cooking and sommelier licenses, before an encounter with Tetsuya Wakuda altered his path to Australia. He moved to Sydney to work at Tetsuya’s, and became the first Japanese sous chef at the worldwide renowned restaurant. He also went to work as a chef exclusively for the residence of the UN ambassador in New York, before returning to Japan. In 2014, he opened Shirosaka, which is named as one of the 50 Best Restaurants in the World. Developing his cuisine from personal taste and research, Hideki combines traditional and modern techniques into the kappo-ryori style, also known as the less formal cousin of kaiseki cuisine.