Japanese Roots, Malaysian Cravings: The Story Behind Our Fusion Favourites

“Hiro” means abundance — not just in variety, but in the joy of sharing good food with the people who matter most. That idea shapes our whole menu. We start with Japanese technique, then add the bold, bright flavours Malaysian families love. Here are a few of the places where the two meet.

Shiok sauce

In Malaysia, “shiok” means that deeply satisfying, can’t-stop-smiling feeling. Our chef’s signature shiok sauce is torched until it’s golden and a little smoky, and it’s the star of the Hiro Aburi Shiok Maki — roasted eel draped over salmon. You’ll also spot it on the belt, on torched salmon and tiger prawn sushi.

Spicy mango salsa

Sweet, tangy and just a little fiery, our mango salsa brings a tropical kick. It crowns the crispy soft shell crab in our signature taco temaki, brightens the smoked duck in the Mangetsu Kamo Maki and the Momo Hana Maki, and even turns natto into something new in Hiro’s Natto.

Torched, sauced and a little bit extra

Aburi (flame-torching) is a Japanese technique, and we love to build on it. Think torched salmon with creamy cod roe mayo, Aussie beef with truffle butter or caramelised onion, and our Truffle Shroom Hotate Yaki — scallops grilled with mushrooms, truffle and melted cheese. For spice lovers, anything marked karamiso comes with our spicy miso sauce.

Wafu pasta

Japanese-style pasta, or wafu pasta, is comfort food with a twist. Try the Salmon Cream Pasta, the Unagi Teriyaki Pasta, or the Spicy Kamo Napolitan — tomato pasta with smoked duck and a gentle heat.

Sip it the Malaysian way

Finish with a glass of our Hiro Signature Teh Tarik, a rich pulled milk tea made with black tea and roasted hojicha, or a Hokkaido Melon Coffee.

Hungry yet? See the full menu or find your nearest outlet.