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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.