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Hideki Endo

Born on the Japanese island of Hokkaido, Hideki Endo grew up learning everything there is to know about hospitality and service.

His family ran a hotel and his father was a chef, so it was no surprise when young Hideki fell in love with the art of cooking. After cutting his teeth at the family business, he left to work in Sapporo, Japan. For nine years he trained as a sushi master in the city’s finest establishments, until the Hilton Otaru Hotel took him on as a Japanese sous-chef. He enjoyed a three-year stint there before heading for Hong Kong to learn new skills.

In 2006 he joined Nobu for the opening of the Hong Kong InterContinental, and after six months the hotel appointed him Executive Sushi Chef. Now Executive Chef at Matsuhisa Paris, Hideki Endo is playing his part in bringing Nobu Matsuhisa’s take on Japanese cuisine to a French audience.

Signature dishes

Red Mullet Sashimi

Yuzu, Crispy Miso and Finely-sliced Truffle in season

Wagyu Toban Yaki

Wagyu Beef from Kagoshima, Greens and Japanese Mushrooms

Salmon Tataki

Lightly-seared Salmon Sashimi with Karashi Su Miso

Season-flavoured iced cheesecake

The Chef’s iconic dessert : an iced cheesecake cream sphere, sprinkled with sponge cake and flavoured according to season.

Whisky iced cappuccino

Coffee cream and crumble, milk-flavoured ice cream, Hakushu Distiller’s Reserve whisky mousse and cocoa powder.