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Hiro developed a respect for ingredients from his family who has been growing premium rice for 18 generations. Moving from the rice fields into the revered Osaka culinary school, École Technique Hôtelière Tsuji in 1977, the 18-year-old applied that same regard and attention to detail to his studies.
In 1983, Hiro was hired to open Spago Tokyo and went to Los Angeles to train for two months at Spago Hollywood. The experience proved pivotal, over the next year and a half, he got the opportunity to create and oversee the first California cuisine restaurant in Japan.
Today Hiro’s inspiration comes from visiting local farms and ranches and learning their intricacies. From close relationships with local growers and winemakers and a respect for the seasons and their unique offerings, he creates innovative seasonal menus mixed with unexpected flavors from Italy, France, and the Orient.
Hiro Sone and wife, Lissa Doumani have been capturing the hearts and appetites of Northern California diners for 20 years. In 1988, the husband and wife team opened Terra, a world-class dining destination in Napa Valley. In 2005, the couple opened Terra’s sister restaurant in the big city: Ame, in San Francisco.