about us

Hiroba Sushi is locally owned and operated -- we live here in the community. Now in our 8th year of operating, Hiroba provides the most creative sushi in Henderson, in a comfortable, welcoming neighborhood location. We specialize in using flavorful, highly nutritious black rice in our creative sushi rolls, as well as a full classic Japanese menu prepared with passion. Please come try some of the creations of our talented culinary team, delivered with a warm sense of hospitality.

OUR TEAM

  • Chef Yoji Shimonishi

    Executive Chef

    A native of Long Beach, CA, Chef Yoji Shimonishi began his culinary career while in high school, washing dishes and cooking in a small local Japanese restaurant. Intrigued by the art of Japanese cuisine, he pursued his passion to the sushi restaurant Todai in Huntington Beach for nine years, then moved on to a more gourmet level at Roy’s Restaurants, where he spent six years at locations in Newport Beach, Los Angeles, and Summerlin in Las Vegas, advancing to Executive Sushi Chef. He then took a new opportunity as Banquet Chef for The Ritz Carlton for a year before returning to Las Vegas and Asian cuisine as Corporate Chef and Partner for Pacific Restaurant Group overseeing Zenshin Asian Restaurant in the South Point Hotel and Island Sushi & Grill in Las Vegas, NV for nine years. Too enticing to resist, Chef Yoji accepted an opportunity to be part of the opening team at Nobu in Palo Alto, California but during the pandemic, chose to return to Las Vegas and is now thrilled to be with the Hiroba Sushi family.

    “I like challenging myself, perfecting my crafts, and sharing my passion for food with guests, while teaching what I have learned to diverse teams.”

  • Eddie Feliciano

    General Manager

    With over 20 years of experience in the food and beverage industry, Eduardo Feliciano Reyes has consistently delivered outstanding results in a variety of prestigious establishments. Beginning at Walt Disney World’s Swan & Dolphin resorts, Reyes built success after success with positions including a number of management roles throughout Hard Rock Hotel & Casino Las Vegas; Food & Beverage Manager at Palms Place Hotel & Casino; General Manager of pool operations including bars, food service and events at the Cosmopolitan of Las Vegas; Banquet & Concessions Manager at Utah’s Sundance Resort; and Asst Banquet Manager at Caesars Forum Convention Center.

    Eddie pursues his passion for innovation and his commitment to staying ahead of the curve by attending professional development seminars and networking with industry leaders. He currently owns a consulting business called ERC Hospitality where he assists clients with tailored services to help businesses achieve their full potential and reach the next level of success.