Into the fire

Hiro began his hospitality career more than 20 years ago at a small pizzeria in Ginza, Tokyo.

It was a fast-paced restaurant where eight pasta dishes, oven dishes and meats from the salamander could all be on the go at once — while Hiro was expected to work both in the kitchen and front of house.

The training was strict, the days were busy, and it became the foundation for much of what followed: an understanding that food, drinks and hospitality are all part of the same experience.

Wine, not so much

Wine was not an immediate love affair.

Like many Japanese people in their early twenties, Hiro initially found wine bitter and difficult to understand. Then he discovered Frascati Cannellino from Fontana Candida and Moscato d’Asti from Elvio Cogno.

Sweet, floral and immediately enjoyable, those wines showed him that wine could be something completely different from what he had imagined.

They piqued his curiosity — and started a journey that would eventually become his career.

Learning from the best

As he travelled, Hiro continued learning in restaurants ranging from casual neighbourhood establishments to Michelin-starred dining rooms.

Along the way, he was fortunate to learn from experienced sommeliers and winemakers, while also spending time working seasonally in vineyards.

Those experiences deepened his understanding not only of wine, but of the relationship between agriculture, regional culture, food and the people behind what we drink.

Hiro later qualified as both a Sommelier and Kikizake-shi (Sake Sommelier).

New Zealand is home

After moving to Auckland with his wife, Hiroko (aka Ella), New Zealand became home.

Hiro went on to hold senior sommelier positions at Cocoro, The French Cafe and Sid at The French Cafe, while also helping create and develop beverage programmes for other New Zealand restaurants.

His work has been recognised through a number of hospitality awards, and in 2025 he was included in New Zealand’s Top 100 Sommeliers.

He continues to contribute to the wider wine and hospitality community through judging, tasting panels and consulting.

Sharing his passion

What began as a love of wine has grown into a broader passion for sharing the drinks, producers and stories of Japan with New Zealand.

Through Somm Cellars, Hiro now focuses particularly on Japanese sake, fruit sake, wine and spirits, selecting bottles that offer a genuine connection to their producer, region or tradition.

That passion also led to the creation of Somm Cellars’ monthly Japanese Sake Subscription. Designed to help people discover sake one bottle at a time, each selection is personally curated by Hiro and accompanied by detailed English notes exploring the brewery, region, rice, water, brewing method and the story behind the bottle.

It is an unusually dedicated approach to sake discovery in New Zealand, giving members the opportunity to explore styles, producers and ideas that can otherwise be difficult to encounter here.

But Somm Cellars is not only an online bottle shop.

Through tastings, food events, home shows and exhibitions around New Zealand, Hiro and his family meet customers face to face — pouring drinks, answering questions and creating opportunities for people to experience a little of Japan through the glass.

Hiro also works with restaurants and hospitality teams on wine and sake selections, and helps customers plan beverages for weddings, private gatherings and special events.
 

For Hiro, the role of a sommelier is ultimately simple: to make people happy through what they drink.

Through Somm Cellars, he hopes to do just that — sharing the drinks and stories of Japan, creating new discoveries, and bringing a little more enjoyment to every bottle opened.

​

​​​