The greatest asset a praiseworthy chef has, is his ability to interpret and create something in which he feels is unique, something that isn’t done anywhere else. Every so often, a special chef comes along that has the ability to create edible art that is not only pleasing to the eye, but to the palate as well. Master Sushi Chef Hiroyuki Terada has dedicated his entire life to the culinary arts, specifically to traditional Japanese cuisine, but after leaving his hometown of Kochi, Japan, he began a life in the United States and has adapted his knowledge and life experiences to further his creativity in the culinary world
NoVe Restaurant and Bar
In the early days, man would build a bridge that would bring him from one land to another. And as time progressed, distances became shorter as technology would bring different countries with different nationalities much closer together. NoVe embraces this ‘bridge’ concept as we bring you Chef Hiro Terada’s many years of experience and expertise both from his hometown in Japan, to here locally. At NoVe, we will showcase some of his unique flavors while keeping in tune with what’s familiar.
As a child, Chef Terada learned the basics of sushi from his father and then went on to attend RKC Chef’s School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989 until 1991. Mr. Kondo-san is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine, utilizing the finest and costliest of ingredients.
With his success and knowledge, Chef Terada is also well-versed in the more contemporary Tokyo style and this combination brings versatility to his cooking that is unparalleled in South Florida today; maybe anywhere in the United States. Though his style is firmly entrenched in perfecting traditional Japanese cooking, committed to challenging himself constantly, Hiro has traveled over the world in search for inspiration that can be applied to his cooking skills. If you see some similar items on this menu at other well-known establishments here locally, we can say confidently that they were originally created by Chef Terada for that restaurant, and are still today, best sellers at that restaurant. Hiro’s ‘bridging’ of Japanese and American favorites, East meets West, is our theme here at NoVe, which has made itsmark by bringing you the best of both cultures and the contemporary cuisine of Japan to diners seeking something different, something unique, something to remember.