CHEF PROFILE
second chef Hiroyuki Nakasuka second chef Hiroyuki Nakasuka
Please Introduce Yourself

- Hiroyuki Nakasuka
Second chef
1981.9.3
From Aichi, Japan
Hobbies:
Basketball
Thinking about life
Meet various people
Why did you decide to become a sushi chef?

- When I was a student, my father (general office worker) cooked dinner on the weekend.
I was proud of my father because my friends said his foods nice. Then I wanted to become an adult who can cook well.
How did you learn sushi (Japanese cuisine)?

- Many seniors told me about the wonderful Japanese cuisine and sushi techniques.
I think it's important to act myself and make a lot of mistakes and experiences.
What is the point that makes something worth doing of working as a sushi chef?

- When the customer smiles and says, "Thank you, it was delicious", I feel happy.
Why did you choose Sushi Oribe (Malaysia)?

- Three years ago I came to Kuala Lumpur for a family trip.
I was overwhelmed by the cleanliness of the city and the powerful of Jalan Alor. Then I wanted to work in Kuala Lumpur.
What is your specialty dish?

- It is Squid sushi and Soup type Appetizer.
How long have you been a sushi chef?

- I have 20 years of experience in sushi and Japanese cuisine.
What's the difference between Japanese sushi restaurants and Malaysian sushi restaurants?

- I don't really feel the difference between Japan and Malaysia.
Please tell us your future dreams and goals.

- The future goal is to provide sushi and space for customers to enjoy.

Chefs' Dishes

Hiroyuki Nakasuka dishes Hiroyuki Nakasuka dishes
Hiroyuki Nakasuka dishes Hiroyuki Nakasuka dishes
Hiroyuki Nakasuka dishes Hiroyuki Nakasuka dishes
Hiroyuki Nakasuka dishes Hiroyuki Nakasuka dishes
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