 |
| RYUICHI YOSHII |
Crown Sydney has announced today that Ryuichi Yoshii, known as “Yoshii” will open an Omakase
restaurant as part of the resort’s highly-anticipated culinary line-up when it launches in December.
Renowned as one of the leading Omakase sushi masters in Australia, Chef Yoshii has over 38 years’ experience having worked across Japan and Australia where he gained notoriety for his precise sushi
Renowned as one of the leading Omakase sushi masters in Australia, Chef Yoshii has over 38 years’ experience having worked across Japan and Australia where he gained notoriety for his precise sushi
style, mixed with a modern and creative take on ingredient combinations.
In what will be an intimate 12-seat restaurant set inside the entrance to Nobu, Yoshii’s Omakase a Nobu is designed to create a unique dining take on the Omakase tradition.
Derived from a Japanese phrase meaning "I'll leave it up to you,” the culinary experience will leave all decision-making in the hands of Chef Yoshii in collaboration with Chef Nobu Matsuhisa. Diners are still engaged in the cooking process, with Chef Yoshii preparing their meal in front of them in an intimate and personal setting.
Sydneysiders may know Chef Yoshii from his former roles as head chef of Shiki Japanese Restaurant, followed by Yoshii Restaurant, and then Barangaroo fine-diner, Fujisaki. During his career, Yoshii has created Omakase feasts for the likes of Chef Nobu himself, Yoko Ono, Tom Cruise and Pink to name a few of his celebrity customers.
“I am very much looking forward to my return to Sydney’s dining scene and I am incredibly honoured to be standing alongside some remarkable chefs. One of the things I love most about Sydney is the seafood products we have access to, so I can’t wait to start creating dishes together with Chef Nobu that hero that remarkable fresh local produce. The location of Crown Sydney with its incredible location on Sydney harbour will also inspire the dishes you will see on my menu,” said Chef Yoshii.
According to Crown Sydney Chief Operating Officer, Peter Crinis, the addition of Yoshii to the Crown Sydney line-up alongside Nobu will provide two of Australia’s best local Japanese dining experiences in one location for Sydneysiders.
“Our hope is to make Crown Sydney a world-class dining destination that all of Sydney will enjoy, by merging the best of the local food scene with the best in the world. One of the greatest things about our chef roster is that they all value supporting local suppliers which will be reflected on their menus, creating dining experiences that Sydneysiders will have pride in,” Crinis said.
As Sydney’s first luxury resort in Barangaroo, Crown Sydney will provide the ultimate in sophistication and curated dining experiences. Visitors and Sydneysiders alike will have access to an unprecedented array of luxurious offerings all overlooking one of the world’s most enviable views when Crown Sydney opens its doors.
The Barangaroo property will include 349 hotel rooms and suites, luxury residential apartments, 14 signature restaurants and bars, premium retail outlets, pool and spa facilities and more.
ABOUT RYUICHI YOSHII
Ryuichi Yoshii is a second-generation Japanese Sushi Master, with his work in that area considered the benchmark in Australia. His talents extend well beyond raw fish and his creative approach and adventurous style are world-renowned. Born in Nagasaki, a suburban town near Fukuoka in the south of Japan, Yoshii learned the art of Japanese cuisine from his Sushi Chef father at a young age.
The mix of exotic cultures and diversity of food in Nagasaki inspired his open-minded, experimental approach to cooking and now, Yoshii is as well known for his amazing knife skills as he is for his clever and thoughtful combinations of unexpected ingredients. He moved to Ginza, Tokyo, the epicentre of authentic sushi, to take on a three-year apprenticeship before a return to Fukuoka where he spent five years working as executive chef of Futaba sushi restaurant in the entertainment district of Nakasu.
At 26 he spent a year working and learning the running of his family’s business back in Nagasaki before being appointed as Head Chef of Wasabi-Ya restaurant in Fukuoka. With a reputation on the rise, Yoshii caught the attention of the international food and celebrity world and decided to share his passion abroad. At 29, he moved to Sydney and was appointed Head Chef of Shiki Japanese Restaurant. His dream of owning his own restaurant finally came to fruition in 1997 in prominent Darling Harbour, Sydney. Yoshii’s skill and reputation went from strength to strength and in 2002, Yoshii moved his restaurant to Sydney’s up market, The Rocks where his popular seasonal menu became even more refined.
In 2019, Yoshii collaborated with Koko at Crown Melbourne when he launched his very special ‘Yoshii’s Omakase’ dining series featuring fresh, seasonal market ingredients and offering Melbourne diner’s the opportunity to experience traditionally styled, contemporary Japanese dining with one of the world’s best Sushi Masters.
At 26 he spent a year working and learning the running of his family’s business back in Nagasaki before being appointed as Head Chef of Wasabi-Ya restaurant in Fukuoka. With a reputation on the rise, Yoshii caught the attention of the international food and celebrity world and decided to share his passion abroad. At 29, he moved to Sydney and was appointed Head Chef of Shiki Japanese Restaurant. His dream of owning his own restaurant finally came to fruition in 1997 in prominent Darling Harbour, Sydney. Yoshii’s skill and reputation went from strength to strength and in 2002, Yoshii moved his restaurant to Sydney’s up market, The Rocks where his popular seasonal menu became even more refined.
In 2019, Yoshii collaborated with Koko at Crown Melbourne when he launched his very special ‘Yoshii’s Omakase’ dining series featuring fresh, seasonal market ingredients and offering Melbourne diner’s the opportunity to experience traditionally styled, contemporary Japanese dining with one of the world’s best Sushi Masters.
No comments:
Post a Comment