ABOUT
Our Philosophy
We cook food that makes you want to come back.
If we wouldn’t serve it to our own child, it never leaves the kitchen.
High-end Japanese cooking, fairly priced for everyone.
At AKAMARU SCOTTSDALE, tradition meets everyday craft—fresh ingredients, small-batch prep, and clean, memorable flavors that linger long after the meal.
Chef Hiro doesn’t speak loudly—but his food does.
His journey began in the small kitchens of Japan, where he learned not from cookbooks, but through watching, doing, and repeating.
There were no shortcuts—just quiet discipline, deep respect for ingredients, and the belief that good food takes time.
After moving to the U.S., Hiro continued his training under a retired Japanese master chef in New York—
someone who didn’t just teach him how to cook, but why each detail matters.
He later worked in some of NYC’s top omakase restaurants,
where he experienced both the elegance of tradition and the freedom of modern creativity.
That blend of old and new shaped his own culinary style—rooted in heritage, open to innovation.
At AKAMARU, every dish is handmade, heartfelt, and rooted in the craft he’s spent decades mastering.