HINOKI & THE BIRD LA

Hinoki & the Bird is an imaginative dining concept that pushes modern Californian cooking to vibrant new bounds. Taking cues from travels through the Silk Road, the restaurant serves as a colourful kaleidoscope where bright flavours, a healthy sensibility and technique harmoniously collide.

Like many great chefs, Kuniko Yagi received no formal culinary training, but the artistic drive had always been with her. After graduating from Ferris College in Tokyo, Yagi began a career in finance working at Gunmai Bank. It was not long before she realized that the structured world of banking was not her professional calling and she decided to take a leap of faith.

She left her native Japan for the United States seeking inspiration that luckily did not take long to appear. Upon arrival in Los Angeles, Yagi began to work as a server in a Japanese noodle house where she discovered her affinity for gastronomy. She was inspired by the energy of a kitchen and the pleasure that a chef can bring to guests through the creativity on a plate.  One day, she struck up a conversation with a customer about the new passion she was unearthing and soon discovered he was a chef himself, at one of the most acclaimed restaurants in the city no less: Sona. 

 Sona’s chef, David Myers was moved by the way Yagi articulated her desire to cook, something that he usually found in much more seasoned professionals, and suggested that she stage in the Sona kitchen to see if her culinary aspirations translated into reality.

Yagi was up to the challenge.  She found that the blend of traditional and modern flavors with which Myers improvised perfectly suited her and her unwavering work ethic was an asset in the breakneck world of professional kitchens.  Myers immediately recognized her dedication and offered her a coveted full time position on the Sona team, something for which other chefs worked years to even be considered.  Yagi’s innate culinary skill combined with strong determination, led to her rapid advancement through the ranks of the kitchen where she worked her way from the amuse station to the sous chef position in three years.

As is often seen with chefs, Yagi did not follow a conventional career path, but she followed her heart and worked tirelessly to achieve her goals.  In 2007, Yagi was promoted to chef de cuisine, a role which allowed her to lead talented cooks.  Yagi later assisted with key Culinary Lab restaurant openings, including Comme Ça Las Vegas. Her passion informs her cooking with a unique sensibility and flavors which span the globe from East to West.

For more information on this beautiful establishment visit http://hinokiandthebird.com/