HIRO'S KNIFE

Skillled chefs treat thier knives and cutting boards with care.


The Restaurant

Eating locally is a way of Edo. I am committed to creating new dishes with local, seasonal, fresh and whole foods.

Hiro-sophy

I believe that it is essential to have a balance both in cuisine and in human nature.

Japanese Knife

A good knife must have the handle to retain a razor sharp edge, but the softness to sharpen with ease.

Cutting Board

Our cutting boards are custom-made, using maple trees from Canada

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2500

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2500

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90%

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1350

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