Executive Cheff
HIROSHI KURODA
Kuroda Hiroshi

　Hiroshi Kuroda was born in Tokyo in 1968. After studying at a Chinese restaurant in Tokyo he went to China (Beijing) to learn the techniques, flavors, and seasoning of Chinese cuisine. It was here that he obtained the license of Beijing Municipal Master Chef. After returning to Japan, Kuroda worked in the kitchen at a famous restaurant in Yokohama, where he was instantly appointed to be in charge of the flavors and seasoning for each dish. He was then sent to establish the Akasaka branch where he contributed to the restaurant's profitable success regularly serving more than 500 people each day.

　In the year 2000 he became head chef of the Chinese restaurant “Banri.” Kuroda’s variety of recipes fuse traditional Chinese flavors along with Japanese cooking principles, which value superior skill and high quality cooking. This winning combination has attracted regular clients and has awarded him with an extremely high reputation. In April, 2007 he produced the world’s longest noodle which, at 547m was 10 times longer than the world record. In November, 2009 he produced the world's thinnest noodle, making 65,536 noodles in one minute (which was 8 times the world record). Now he is the holder of two world records certified by the Guinness Book of World Records.

・ Beijing Municipal Master Chef (the only in Japan)
・ TokyoMunicipal Fugu (Blowfish) Chef
・ Yakuzen Cooking Instructor
・ Head of The Japan Association of Chinese Cuisine, Tochigi Branch
・ Chef instructor at Utsunomiya Chef School
・ Vice President of the Tochigi Prefecture Culinary Federation
・ "The World's Longest Noodle" and "The World's Thinnest Noodle" Guinness certified holder of these world records.