The story
Hiroki brings a deeply traditional approach to Japanese dining in Philadelphia’s historic Fishtown neighborhood. Recognized by the Michelin Guide, the restaurant is built around the presence of Executive Chef Hiroki Fujiyama, who works behind the counter each evening, guiding guests through a carefully composed meal. The experience is rooted in the philosophy of omotenashi—anticipating the guest’s needs with quiet precision and harmony.
Chef Fujiyama’s path to Philadelphia began in Kyoto and led through a decade-long tenure at Morimoto, where he trained under Masaharu Morimoto. That foundation is evident in every detail of the omakase, from the selection of seafood to the rhythm of the courses.
Hiroki’s primary offering is a traditional twenty-course seasonal omakase, inspired by Chef Fujiyama’s hometown of Kyoto and with a nod to kaiseki. The menu balances techniques, temperatures, and flavors from both sea and land, culminating in a signature nigiri course. For those seeking a more focused experience, a Sushi Omakase option presents eleven courses of nigiri followed by toro hand roll, miso soup, and dessert.
Both menus are served at two seatings, 6:00 PM and 8:30 PM, Wednesday through Saturday. The restaurant is non-tipping, with a 20% service charge included to ensure fair compensation for the team.
An optional sake pairing of seven to eight selections draws from different styles and grades across Japan, including Kubota, Tengumai, Dassai, and Hakkaisan. A curated list of Japanese whiskies, wines, and beers is also available. The setting is counter dining, placing guests directly in front of the chef’s work—an arrangement that turns each meal into a quiet, attentive performance.
Hiroki’s Michelin recognition underscores the precision and soul of this Japanese omakase experience in Philadelphia. It is a place where tradition and technique meet, one course at a time.
Recognition
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