Born in Tokyo in 1988, Tatsuro Hirakubo originally dreamed of becoming a baker. While attending high school on a tennis scholarship, he developed a passion for cooking and began helping out at a local restaurant when he was just 14 years old.

At university, he pursued a degree in marine biology, but he never strayed far from the culinary world, continuing to work part-time in restaurants and bars. After graduation, he followed his passion for baking and trained at Kobeya, a prominent Tokyo bakery. Recognized for his dedication, Hirakubo eventually joined his dream bakery, d'une rareté, where he honed his craft over the next eight years.

Transitioning from baking to consultancy, Hirakubo began helping restaurants and food businesses refine their offerings. His mantra was simple yet profound: “Food has the power to nourish both the body and soul.”

This philosophy led him to discover the world of wagyu. Under the mentorship of wagyu expert Katuomi Koike, Hirakubo toured beef producers and restaurants across Japan, deepening his understanding of the industry. In 2020, he realized his vision by opening Yakiniku Ushimatsu to specialize in high-end barbecue. Despite launching during the COVID-19 pandemic, the restaurant quickly gained acclaim and became a top destination for wagyu connoisseurs.

VISION
Hirakubo strives to elevate wagyu cuisine to the same prestige as traditional Japanese and French fine dining. His goal is to become a prominent chef in the industry, redefining how wagyu is appreciated on a global scale. He also hopes Yakatabune Izanagi will serve as an example of a successful collaboration between fine-dining and cruising industries, making way for new opportunities and growth potential.