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A comforting Japanese beef sukiyaki recipe from Hideki Hiwatashi featuring mixed mushrooms and vegetables in a sweet, satisfying sake broth.

Wagyu sukiyaki – beef hotpot with tofu, shiitake and vegetables

A comforting Japanese beef sukiyaki recipe from Hideki Hiwatashi featuring mixed mushrooms and vegetables in a sweet, satisfying sake broth.

This stunning Chilean sea bass recipe from Hideki Hiwatashi is drenched in a fantastic miso sauce made with Champagne, yuzu and white miso. A fantastic fish recipe which is bound to impress.

Chilean sea bass with Champagne and yuzu miso sauce

This stunning Chilean sea bass recipe from Hideki Hiwatashi is drenched in a fantastic miso sauce made with Champagne, yuzu and white miso. A fantastic fish recipe which is bound to impress.

Hideki Hiwatashi's Teriyaki lamb recipe celebrates spring ingredients, from juicy lamb cutlets to broccoli and asparagus. These grilled lamb chops make a fantastic and low-carb dinner dish.

Kohitsuji yaki – chargrilled teriyaki lamb chops

Hideki Hiwatashi's Teriyaki lamb recipe celebrates spring ingredients, from juicy lamb cutlets to broccoli and asparagus. These grilled lamb chops make a fantastic and low-carb dinner dish.

WAGYU SUKIYAKI [Japan] [Hideki Hiwatashi] [greatbritishchefs] [nabemono, hot pot, steamboat, ya-hon, huo guo, thai suki, lau, cu lao, mookata, jeonkol, chongol]

Wagyu sukiyaki – beef hotpot with tofu, shiitake and vegetables

WAGYU SUKIYAKI [Japan] [Hideki Hiwatashi] [greatbritishchefs] [nabemono, hot pot, steamboat, ya-hon, huo guo, thai suki, lau, cu lao, mookata, jeonkol, chongol]

Learn how to make authentic sushi with Hideki Hiwatashi's foolproof recipe. The nigiri (freshwater eel) is lightly seared with a blowtorch for a subtle smoky flavour.

Seared unagi nigiri

Learn how to make authentic sushi with Hideki Hiwatashi's foolproof recipe. The nigiri (freshwater eel) is lightly seared with a blowtorch for a subtle smoky flavour.

This glorious cod tempura uramaki recipe, from Sake no Hana chef Hideki Hiwatashi is full of contrasting textures and flavours.

Norwegian cod tempura uramaki

This glorious cod tempura uramaki recipe, from Sake no Hana chef Hideki Hiwatashi is full of contrasting textures and flavours.

Hideki Hiwatashi’s magnificent crab kamameshi recipe is packed with rice, king crab meat and sauce, topped with salmon roe for a vibrant garnish.

King crab kamameshi

Hideki Hiwatashi’s magnificent crab kamameshi recipe is packed with rice, king crab meat and sauce, topped with salmon roe for a vibrant garnish.

This stunning Chilean sea bass recipe from Hideki Hiwatashi is drenched in a fantastic miso sauce made with Champagne, yuzu and white miso. A fantastic fish recipe which is bound to impress.

Chilean sea bass with Champagne and yuzu miso sauce

This stunning Chilean sea bass recipe from Hideki Hiwatashi is drenched in a fantastic miso sauce made with Champagne, yuzu and white miso. A fantastic fish recipe which is bound to impress.

Learn how to make sushi with Michelin-starred Japanese chef Hideki Hiwatashi. The chef sears the hamachi with a blowtorch to give the fish a wonderfully flaky texture.

Hamachi nigiri

Learn how to make sushi with Michelin-starred Japanese chef Hideki Hiwatashi. The chef sears the hamachi with a blowtorch to give the fish a wonderfully flaky texture.

We enlisted the help of Sake no Hana head chef Hideki Hiwatashi and Oliver Hilton-Johnson from Tengu Sake to find out how these two ingredients go hand in hand.

Sake and Salmon Pairing

We enlisted the help of Sake no Hana head chef Hideki Hiwatashi and Oliver Hilton-Johnson from Tengu Sake to find out how these two ingredients go hand in hand.

This glorious cod tempura uramaki recipe, from Sake no Hana chef Hideki Hiwatashi is full of contrasting textures and flavours.

Norwegian cod tempura uramaki

This glorious cod tempura uramaki recipe, from Sake no Hana chef Hideki Hiwatashi is full of contrasting textures and flavours.

This fantastic sashimi recipe showcases the succulent flesh of hamachi, or yellowtail. Including a luxurious truffle sauce recipe, this vibrant Japanese sashimi by Hideki Hiwatashi makes a beautifully elegant fish starter for a dinner party.

Hamachi usuzukuri – yellowfin sashimi with truffle ponzu

This fantastic sashimi recipe showcases the succulent flesh of hamachi, or yellowtail. Including a luxurious truffle sauce recipe, this vibrant Japanese sashimi by Hideki Hiwatashi makes a beautifully elegant fish starter for a dinner party.

A fantastic tofu recipe from Hideki Hiwatashi. This egg tofu is also known as uguisu tofu, and is the perfect addition to vegetarian recipes.

Uguisu tofu

A fantastic tofu recipe from Hideki Hiwatashi. This egg tofu is also known as uguisu tofu, and is the perfect addition to vegetarian recipes.

WAGYU SUKIYAKI [Japan] [Hideki Hiwatashi] [greatbritishchefs] [nabemono, hot pot, steamboat, ya-hon, huo guo, thai suki, lau, cu lao, mookata, jeonkol, chongol]

Wagyu sukiyaki – beef hotpot with tofu, shiitake and vegetables

WAGYU SUKIYAKI [Japan] [Hideki Hiwatashi] [greatbritishchefs] [nabemono, hot pot, steamboat, ya-hon, huo guo, thai suki, lau, cu lao, mookata, jeonkol, chongol]

A fantastic pickled ginger recipe from Hideki Hiwatashi, perfect for serving as a side or garnish. This myoga recipe gives authentic flavour to Japanese food cooked at home.

Pickled myoga

A fantastic pickled ginger recipe from Hideki Hiwatashi, perfect for serving as a side or garnish. This myoga recipe gives authentic flavour to Japanese food cooked at home.

Hideki Hiwatashi's tuna sushi recipe is seared for a perfect finish, and topped with luxurious canapé. A fantastic tuna nigiri recipe using chūtoro, the premium medium fatty tuna cut used in Japanese fine dining.

Chūtoro nigiri – medium fatty tuna nigiri

Hideki Hiwatashi's tuna sushi recipe is seared for a perfect finish, and topped with luxurious canapé. A fantastic tuna nigiri recipe using chūtoro, the premium medium fatty tuna cut used in Japanese fine dining.