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Yoshii Ryuichi

Celebrity Chef

As a young boy Yoshii Ryuichi dreamed of becoming a teacher, but fortune (and his father) led him to the kitchen.

As a young boy Yoshii Ryuichi dreamed of becoming a teacher, but fortune (and his father) led him to the kitchen. Training in Japan before moving to Australia, his Kaiseki-style cuisine is steeped in Japanese tradition (Kaiseki is essentially about eating with the seasons and connecting with the earth). His innovative menu offers two styles of degustation: the “Saqura” menu offers more traditional dishes, while the “Yoshii” menu incorporates Australian ingredients and techniques in an effort to minimise the conflict between Japan’s traditional bean-based cuisine (soy, miso) and Australian wine. The inspiration for his inventive dishes may come in a dream, while perusing fresh produce at the markets, or even during a visit to the art gallery.

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