Hideaki Matsuo, an internationally renowned japanese chef and master of kaiseki cuisine, heads the three-Michelin-starred Kashiwaya restaurant in Osaka. His career has been marked by a deep respect for the land and tradition, and an approach that emphasizes the aesthetics and seasonality of ingredients.
Born in Osaka, Japan, Hideaki Matsuo first studied physics at Kwansei Gakuin University. During this time, he developed a deep interest in the culture of his homeland. After graduating, he decided to follow his passion and began a three-year apprenticeship under chef Hidetaro Nakamura at the Shofukuro in Shiga prefecture, near Kyoto.
In 1990, Matsuo joined the family business, Kashiwaya, founded by his father in 1977. When he took over in 1993, he introduced modern elements while maintaining the essence of Japan. Under his leadership, the restaurant was awarded three stars in the 2010 edition of the Michelin Kyoto Osaka Kobe Guide, and has maintained this illustrious distinction in subsequent years.
Hideaki is inspired by the tea ceremony, emphasizing hospitality and harmony with nature. He uses the finest seasonal ingredients to create dishes that reflect eastern aesthetics and philosophy. Deeply committed to protecting the environment and promoting sustainability, he collaborates with marine research institutes to improve the quality and added value of farmed fish, and maintains close ties with local producers to preserve rural and agricultural heritage.
In 2015, he opened a branch in Hong Kong's central district, bringing his personal interpretation of kaiseki cuisine to an international audience. He is also a member of Relais & Châteaux, a prominent international association in the industry, and received the Silver and Bronze Prize at the Minister of Agriculture, Forestry and Fisheries’ Culinary Masters Awards.
