Hideo Dekura heads a very successful catering and cooking consulting company and is a lecturer at a renowned seafood school. He is also the author of several Japanese cookbooks, including The Fine Art of Japanese Cooking, and has produced several cooking videos.

Dekura became an expert in Japanese cuisine through years of training in his family's restaurant from his father, where he learned the principles of sushi and kappou-ryori food preparation, cooking, and presentation. Dekura's interests also took him to Europe to study classical French cuisine, and then to England and the United States where he was able to combine his skills in Japanese and European cuisine by working as a food demonstrator in California.