Ryuichi Yoshii, known as “Yoshii” will open an Omakase restaurant at Crown Sydney in December 2020, as part of the much-anticipated culinary line-up.
Renowned as one of the leading Omakase sushi masters in Australia, Chef Yoshii has over 38 years’ experience having worked across Japan and Australia where he gained notoriety for his precise sushi style, mixed with a modern and creative take on ingredient combinations.
“I am very much looking forward to my return to Sydney’s dining scene. One of the things I love most about Sydney is the seafood produce we have access to, so I can’t wait to start creating dishes together with Chef Nobu that hero that remarkable fresh local produce.”
Ryuichi Yoshii is a second-generation Japanese Sushi Master, with his work in that area considered the benchmark in Australia. Born in Nagasaki, a suburban town near Fukuoka in the south of Japan, Yoshii learned the art of Japanese cuisine from his Sushi Chef father at a young age. The mix of exotic cultures and diversity of food in Nagasaki inspired his open-minded, experimental approach to cooking and now, Yoshii is as well known for his amazing knife skills as he is for his clever and thoughtful combinations of unexpected ingredients. Sydneysiders may know Chef Yoshii from his former roles as head chef of Shiki Japanese Restaurant, followed by Yoshii Restaurant, and then Barangaroo fine-diner, Fujisaki.
In what will be an intimate 12-seat restaurant set inside the entrance to Nobu, Yoshii’s Omakase at Nobu is designed to create a unique dining take on the Omakase tradition.
Derived from a Japanese phrase meaning "I'll leave it up to you,” the culinary experience will leave all decision-making in the hands of Chef Yoshii in collaboration with Chef Nobu Matsuhisa. Diners are still engaged in the cooking process, with Chef Yoshii preparing their meal in front of them in an intimate and personal setting.