At Hiroshi, transcendent details include tableware by Ryusen Hamono Co., edo kiriko-style cut-glass vessels by Hideaki Shinozaki, and a Hiroshi Kojitani-designed handcrafted sake cooler made specially for the restaurant.
The recent arrival of Hiroshi takes the private dining experience in the Valley to the next level: Imagine you and your group of eight sitting down to an omakase meal—eight to 10 courses tailored to your culinary cravings, prepared by eminent chef Hiroshi Kimura. His eponymous Japanese restaurant specializes in well-marbled and flavorful wagyu beef from Japan, with menus often incorporating seafood from the country’s northernmost main island, Hokkaido. There is only one seating per night, and the price starts at $390 per person, before tax and gratuity; though General Manager Kevin Biggerstaff notes that dinners are generally in the $500 range since most guests opt for seafood dishes. Sake and wine pairings are also available. In keeping with Kimura’s desire to embody the Japanese spirit of omotenashi—a concept that refers to all-encompassing hospitality—the dining room itself is as exquisite as the fare. A nearly 16-foot table comprised of a rare slab of wood from an 800-year-old Japanese zelkova tree anchors the space.
328 Main St., Los Altos, 650-332-8332
Originally published in the July/August issue of Silicon Valley