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.

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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.

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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.

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Prior to joining Ushidoki Wagyu Kaiseki, Chef Nobu served as the Head Chef at Kumo Kaiseki Restaurant in the CBD area, where he specialized in traditional multi-course kaiseki cuisine featuring seasonal seafood and vegetables. After five years of honing his skills and passion, Chef Nobu embarked on a new challenge: opening a Wagyu-centric kaiseki restaurant, USHIDOKI Wagyu Kaiseki.

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Located on Tras Street in Singapore, Ushidoki Wagyu Kaiseki provides an intimate dining experience, featuring ambient lighting, neutral tones, and sakura wood tables. The limited seating allows Chef Nobu to interact personally with diners, sharing the inspiration behind each dish.

Chef Nobu has crafted a unique kaiseki menu structure, featuring a "Tongue to Tail" Wagyu experience using Ozaki beef from Miyazaki Prefecture. Ozaki beef is renowned for its exceptional quality and is sourced exclusively from the farm of Mr. Muneharu Ozaki, the only farmer in Japan to market his beef under his own name.

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Mr. Ozaki's commitment to flavor is evident in his practice of slaughtering cattle at 32–36 months, allowing for greater maturity and depth of flavor compared to most Wagyu. While Ozaki beef undergoes a controlled diet in its final months, it maintains a balance of richness and flavor, allowing diners to enjoy a generous portion without feeling overwhelmed.