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.
He counts some of Sydney’s best chefs among his friends – and was initially intrigued and impressed by their camaraderie and willingness to share their techniques with each other. In stark comparison to the senior chefs in Japan, who hide their best techniques and recipes, and consequently force apprentices to be sneaky in order to unlock the secrets of the cuisine. In Sydney, Yoshii has been able to fulfil his childhood dream and he endeavours to teach as much as he can, to his own apprentices and other chefs alike - “if I can teach, I teach.”
For more information about Yoshii Ryuichi click here: http://www.yoshii.com.au/history.html