Chef MitsuhiroEguchiremembers his initialinterest in the culinary profession as a curious child in a sushi restaurant, watchingachef at work. Young Mitsuhiro was moved by the concentration and professionalism of the chef, as he carefully sliced and prepared the guests’ meals. Mitsuhiro received academic culinary training in Japanand graduated to work in several restaurants, beforedeciding to moveto New York. In 1998, he accepted an opportunity to work for thewildly popular Nobu Restaurant. Determined to continue challenging himself, Mitsuhiro moved to Texas to assist in the opening of Nobu Dallasin 2005. He is currently theExecutiveSushi Chef of Nobu Dallas,where heutilizes his expertise tonurturea wholesome culinary experience for his guests.
