Chef Hirohashi Nobuaki was born in 1973 into a family with rich background in the food and beverage industry. He started helping at his father’s sushi restaurant in Osaka at the tender age of nine. He spent most of the time helping in the restaurant more than home in his childhood as his father is very traditional Japanese men that never appreciate him to wasting time in play or in front of tv. His insatiable curiosity about the culinary field led to countless hours of experiments and discoveries from his father’s cookbook.

At 20, he pursued a degree in business and accounting management while working part-time at a renowned traditional haute cuisine restaurant in Osaka. Four years later, he became an apprentice at Kitcho, the esteemed Japanese Kaiseki Restaurant at Osaka’s Imperial Hotel. Subsequently, he opened his own restaurant in Osaka, called "Unshin," which received high praise from local media and culinary experts.

Chef Nobuaki is a perfectionist who insists on using only the freshest seasonal ingredients. His morning routine in Japan involves discussions with fishmongers and butchers to select the finest catches and cuts for his guests. Driven by a passion to share his culinary expertise, Chef Nobuaki has expanded his reach to Singapore, allowing locals to experience his exceptional cuisine.