A CHEF’S GUIDE TO… Tokyo Japan
Raised in his family’s Chinese restaurant, Hideki Ii was exposed to cooking from an early age, but it wasn’t until he met legendary Australian chef Tetsuya Wakuda that his career took off. After relocating to Sydney to become senior sous chef at Tetsuya’s, Ii went to New York to work for the UN before returning home and opening Shirosaka, a Michelin-starred modern kaiseki in Tokyo’s Akasaka neighbourhood. This is where you’ll find the chef – and certified sommelier – eating and drinking when he’s off the clock.
