Born and raised in Kagoshima, Japan, Iwakiri moved to New York City in 1997 to pursue his passion for Japanese cuisine. Over the years, he trained under Chef Ken at Kodama Sushi and Chef Akiyama at Lan before advancing to the Michelin-starred Hirohisa. His extensive experience, including collaborations with top chefs in cities like Paris, New York, and London, helped build his global reputation.
As the executive chef at Moody Tongue Sushi, Iwakiri has introduced a unique concept pairing elevated sushi with craft beers. Signature pairings, such as Ora King salmon with Sour Watermelon Saison and jumbo shrimp with Hokkaido uni and caviar paired with Oak Barrel Aged Flanders Red Ale, demonstrate his ability to blend traditional Japanese flavors with modern twists. Iwakiri's menu also emphasizes hyper-seasonal ingredients to ensure fresh, vibrant flavors in every dish.
Iwakiri is especially celebrated for his mastery of kaiseki, a multi-course dining experience that highlights the essence of Japanese hospitality, seasonality, and presentation. His approach balances traditional techniques with subtle innovations, allowing diners to enjoy authentic Japanese cuisine while embracing contemporary influences. This commitment to blending tradition with modernity has earned Iwakiri praise from traditionalists and modern diners and Michelin's recognition for his work at Moody Tongue.
Today, Chef Hiromi Iwakiri continues to shape the culinary landscape at Moody Tongue Sushi. His ability to seamlessly integrate tradition, innovation, and sustainability has solidified his legacy as a leading figure in Japanese cuisine, inspiring chefs and food enthusiasts worldwide.
