Yoshii Ryuichi was born in 1962, in Nagasaki, a suburban town
near Fukuoka. Having a father as a Japanese chef, Yoshii learned the
basic knowledge of Japanese culinary at a young age. Growing up in Nagasaki,
a city filled with exotic cultures, Yoshii was exposed to a diversity
of food, and consequently Yoshii was open-minded and was eager to experiment.
Yoshii started his career in Ginza, Tokyo, as an apprentice for three
years. Ginza is an area known for lavish dining and up market services.
Fifteen years ago in Japan, sushi making was conservative, specific
and strict in discipline. It was essential to watch and learn as improvement
could only be achieved by practicing day and night on your own time.
To become an out-standing chef with quality and style, Yoshii had to
develop his own technique and discover his own specialty in the art
of sushi making.
After his apprenticeship, Yoshii went back to Kyushu province and worked
in Fukuoka – Nakasu for six years as an executive chef. Nakasu
is a well known entertainment district with a reputation for delivering
high quality food and excellent service.
Following his arrival in Australia Yoshii opened his first Yoshii restaurant
in Pyrmont in 1997. During this time while working as an executive chef
and part owner, Yoshii earned his reputation as a genius in the fine
art of sushi making.
In July 2002, Yoshii and business partner Mr. Sakurada decided to established
a new revolutionary Yoshii restaurant on the Rocks.
is also the author of best-selling cookbook, Sushi, a stunning collection
of traditional and contemporary recipes on Japanese food."
(Essential Kitchen Series) by Ryuichi Yoshii; Periplus Editions; (March,
Yoshii and Mr. Sakurada had a clear vision to create an authentic Japanese
Restaurant that would steal the heart of Japanese food lovers in Sydney.
The concept was to invent a contemporary Japanese Cuisine that is appetizing
for the diverse population of multi-cultural Sydney. Wine played a major
role in creating the Yoshii menu. The idea was to assemble the perfect
food formula by using Australian’s fresh ingredients to compliment
a selection of premium wines.
The Yoshii restaurant menu is served in Japanese “Kaiseki”
style. Kaiseki was a small stone that is heated up to warm the stomach
in the cold winters of Japan. The Kaiseki style is based on a culture
that has its origins from Kyoto hundreds of years ago. This old Japanese
style is replicated in the restaurant by the serving of several dishes
in small portions. Each dish is uniquely different and like the small
stone it will gradually warm up your stomach and fulfill your appetite.
The success in cooperating the style into the menu is credit to Co-
executive chef Shinya Yamamoto (formal chef of the famous Kikunoi Restaurant
in Kyoto); contribution of his expertise in traditional Kaiseki method
Yoshii restaurant intends to keep its menu innovative and versatile.
The restaurant renew its menu every season to take advantage of seasonal
food ingredients and inventing new dishes to keep its customers on the
edge of exciting new tastes.
Yoshii restaurant aim to provide the best quality food and services
and to live the spirit of Japan in Australia.
Yoshii, one of Sydney’s most inventive chefs, is renowned for
his creativity and adventurous cuisine which is a truly sensational
and satisfying experience.
Yoshii loves to experiment with new ingredients in his cuisine, which
may seem bizarre or avant-garde, surprising the palate of adventurous
food lovers and bringing them to a newer level of stimulation and a
wider perspective of contemporary Japanese cuisine.
With the collaboration of modern cosmopolitan and traditional Japanese
style fusion cooking, Yoshii has mastered the three main important elements
in a cuisine; the visual, the scent and the flavor. Each individual
dish is uniquely displayed with stunning tableware, demonstrating distinct
balance of captivating colours and textures, which compliment the flavours,
presenting the most attractive temptation onto the dining table.