Celebrity Chef Shimpei Hatanaka

Executive Chef, Sake Restaurant & Bar, The Rocks

Born in Japan and raised in Australia, Shimpei Hatanaka is a second-generation sushi chef who has been working in kitchens since the age of 14. By 18, he was putting his talent to the test alongside his father at Shiki Japanese Restaurant in The Rocks.

Shimpei has since fully mastered his craft, thanks to a five-year stint at Sushi-e and an overseas posting at Nobu Atlantis, in the Bahamas. “This is where I learned to prepare a lot of new fusion Japanese dishes,” he explains.

Shimpei then worked at Sushi Choo before joining the launch of Saké Restaurant & Bar at The Rocks in Sydney in 2010.

“In the years since I’ve had the freedom to experiment and create many dishes that highlight the unique umami flavours – it’s the wonderful subtlety of Japanese cuisine that still gets me fired up!”

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Yuzu is an Asian citrus fruit with a tart flavour similar to grapefruit that is widely used in Japanese cooking.

How to Make DIY Japanese Marinades

My top tip is to experiment with flavours to find a combination that works for you. Or try the recipes below and tweak them to suit your own taste.

 
 

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