HIRO’S Supreme Steak & Sushi September 2006

by J. Irwin
Photos by R. Byrne

The newest restaurant in Brentwood for fine dining with an inviting atmosphere is the talk of the town. Hiro’s serves fresh seafood from the four corners of the earth and the tastiest steaks around.

Mark Bradford, owner of Hiro’s on First Street in downtown Brentwood, is a careful and deliberate man. When he decided to go into the restaurant business he studied the most important aspects of what it would take to be successful. Mark knew elements such as excellent chefs, the freshest and finest ingredients, and an inviting and interesting atmosphere were most important. These are exactly the elements he has brought together to create Brentwood’s newest and finest restaurant.

Mark’s top priority was choosing experienced, creative, and unique chefs and it seems he did a top-notch job. The three chefs at Hiro’s are Hiro Ogawa, “Yama” Koji Yamaouchi, and Juan Mendez.

Hiro, the restaurant’s eponymous master chef, studied in Tokyo and was recruited to cook in the United States. He worked at such places as the MGM Grand Hotel in Las Vegas where he was a personal chef to the stars, as well as owning and partnering in several fine restaurants. Hiro prepares traditional Japanese sushi and other dishes, and he is an expert on sake.

Yama is an accomplished banquet chef and prepares contemporary Japanese dishes. His flare of artistry in preparation makes his dishes succulent and visually appealing. Yama was found cooking in a tiny restaurant with seating for 18 where he prepared sushi and did all the cooking.

Juan is an accomplished chef who oversees the kitchen and is an expert in grilling. Juan has an uncanny ability to grill to the perfect temperature desired by customers. He has worked in Brentwood as well as other restaurants in the Bay Area.

The ingredients used in their dishes are of the highest quality possible. The beef served at Hiro’s, for example, is the finest certified Angus available. It’s flavorful and has the perfect fat content to make it juicy and tender. The lobster is the best to be obtained anywhere and comes from the cold waters off the coast of Australia. The produce is local organic and the freshest available. Everything is made from scratch and the chefs work efficiently and quickly so that the food is cooked to entrap the true flavors.

Each chef focuses all his attention on the preparation of every dish so that the result is superb. They aim to not only satisfy customers but also to wow and amaze by the presentation and the taste. They want customers to experience new flavors and have eclectic and delightful experiences with each dish. The chefs enjoy watching customers’ expressions when they try items for the first time. They look for an array of emotions such as nodding, smiling, and sharing bites with each other. The three chefs enjoy the open kitchen as they watch patron reactions and the diners, for their part, enjoy watching the energetic activities behind the counter.

The sushi served at Hiro’s pours in from the four corners of the earth. Salmon sushi that melts in the mouth comes from the cold waters of the North Atlantic. Sea urchins are brought in from the Santa Barbara coast, oysters from the Northern Coast of Oregon, yellow tail tuna from the coast of Japan, and blue fin tuna from the coast of Tasmania. The fish and shellfish are the best and highest quality available.

Mark says that patrons who are looking for a full dining experience will enjoy dining at Hiro’s beginning with the courtyard entrance, to the robata bar, the sushi bar, the dining room, and the piano bar.

The dinner menu features additional hot and cold appetizers as well as salads. The dinner entrees encompass meals cooked with steak, pork chops, lamb, and chicken.

Additionally, they serve seafood such as lobster tail, hibachi-style teriyaki salmon, Misoyaki grilled butterfish, halibut, and Shiso Cilantro Grilled Hokkaido Scallops with shiitake lemon grass chardonnay cream, and many others.

Hiros serves its hibachi-style tiger shrimp “steaks” with caper tomato Caponata with Neapolitana sauce with a balsamic reduction.

The main entrees feature strong, bold, and intense flavors. Each dish stands on its own and taste, texture, and appearance contribute to the flavor component of each dish.

Hiro’s provides a meca for discriminating drinkers. In addition to three Japanese beers, domestic beers, and boutique ales, they have on hand 15 types of tequila, 10 single malt scotches, plus an assortment of local and imported wines.

Let’s not forget the Sake. The drink takes on a different flavor according to where it’s made due to the quality of the water and the rice used. Hiro’s goal is to represent the regions of Japan. In addition, the sakes are served hot or cold.

The goal at Hiro’s is for a meal to enliven every customer’s day. Mark has done a fine job in all the areas of the dining experience that matter most. Diners will appreciate the careful planning and attention to detail when they are pampered at Hiro’s.