The idea of Hibino started at a prominent Japanese fusion restaurant in New York City where chef Hirohisa Hayashi and Masaru Fukuda were employed. With Sooja Lee, Masaru's wife and a graphic designer, decided to open a restaurant where you can have Kyoto-style obanzai, fresh made tofu, and new and traditional style sushi for a reasonable price. After three years of planning and searching for the right location, Cobble Hill seemed a perfect fit for an independent restaurant like Hibino to open.
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Yuji Sano began making Japanese food as a chef at the age of 18 in Japan, and opened his own restaurant when he was 33 in the states.
In his quest to master the art of sushi, he left his father’s sushi restaurant also called “Taro Sushi” in Saitama, Japan. Because he says “It’s a Japanese tradition among sushi chefs to be trained by someone outside the family, who will be harder on you, push you farther. Otherwise you will appear spoiled.”