Hiro Kiriyama

Hiro Kiriyama, unlike most Japanese chefs, specializes in Mediterranean cooking. After working for several years in some of his native Tokyo's finest four-star restaurants, such as Ristorante Il Charesso, Hiro traveled through Europe. During his journey, he fell in love with the cuisine of Spain. He secured an apprenticeship in the Basque region, and mastered the art of making tapas. These are small dishes that allow diners to sample a variety of dishes off of a menu instead of ordering just an appetizer and entree.

Hiro then moved to New York, where he had brief stints in Asian-influenced restaurants before settling in as executive chef of Oliva. When Hiro took over the helm at the restaurant, he wanted to maintain its Spanish essence. There are now some Asian-influenced dishes on the menu, but Hiro has kept intact the Spanish focused cuisine that diners have come to love. Hiro has a gift for layering flavors in his dishes, and he uses interesting ingredients, such as octopus.

Oliva is a funky, colorful bistro serving innovative Basque and Provincial Spanish cuisine. Located in the heart of the lower east side, its friendly staff, festive ambience and tasty tapas will transport you to another time and place.

Chef's Recipes :

Pintxos of Taylor Bay Scallops
Rack of Lamb in Bamboo Leaves

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