Chef Hisanobu Osaka of Japonais - Biography
A native of Kagawa, Japan, who trained in classical French technique, Hisanobu Osaka has learned to blend varied influences into his cooking. And he draws on many, ranging from his mother’s traditional cooking to the food he’s tasted through his travels throughout Japan and the United States.
Osaka received his degree in Culinary Studies from the Tsuji Culinary School in Osaka, Japan. While still in school, he began working as a line cook at the Hilton Hotel, Nagoya, expanding his skills with Hilton over the next decade. Working under Michelin-starred Chef Mark Meneau one evening, Osaka’s passion for cuisine crystallized.
Osaka’s next steps took him abroad. He was selected from a large and talented pool of applicants to be the executive and private chef of Japan’s general counsel in New Orleans. Masaharu Morimoto eventually took notice of Osaka, who became sous chef of both of Morimoto’s Philadelphia and New York restaurants.
And while Osaka got the opportunity to hone his French technique with Daniel Boulud at Daniel and Café Boulud, his most important role has been working alongside Morimoto for the past eight years, assisting with training and menu development at the Iron Chef’s restaurants in Napa, Waikiki, Mexico City, and now Chicago, where he serves as chef of Japonais by Morimoto.