History

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.

The Book

"Yoshii is also the author of best-selling cookbook, Sushi, a stunning collection of traditional and contemporary recipes on Japanese food."

Sushi (Essential Kitchen Series) by Ryuichi Yoshii; Periplus Editions; (March, 2000)

Philosophy

Yoshii and Mr. Sakurada had a clear vision to create an authentic Japanese Restaurant that would steal the heart of Japanese food lovers in Sydney.
The concept was to invent a contemporary Japanese Cuisine that is appetizing for the diverse population of multi-cultural Sydney. Wine played a major role in creating the Yoshii menu. The idea was to assemble the perfect food formula by using Australian’s fresh ingredients to compliment a selection of premium wines.

The Yoshii restaurant menu is served in Japanese “Kaiseki” style. Kaiseki was a small stone that is heated up to warm the stomach in the cold winters of Japan. The Kaiseki style is based on a culture that has its origins from Kyoto hundreds of years ago. This old Japanese style is replicated in the restaurant by the serving of several dishes in small portions. Each dish is uniquely different and like the small stone it will gradually warm up your stomach and fulfill your appetite.
The success in cooperating the style into the menu is credit to Co- executive chef Shinya Yamamoto (formal chef of the famous Kikunoi Restaurant in Kyoto); contribution of his expertise in traditional Kaiseki method is indispensable.

Yoshii restaurant intends to keep its menu innovative and versatile. The restaurant renew its menu every season to take advantage of seasonal food ingredients and inventing new dishes to keep its customers on the edge of exciting new tastes.
Yoshii restaurant aim to provide the best quality food and services and to live the spirit of Japan in Australia.

Yoshii Style

Yoshii, one of Sydney’s most inventive chefs, is renowned for his creativity and adventurous cuisine which is a truly sensational and satisfying experience.
Yoshii loves to experiment with new ingredients in his cuisine, which may seem bizarre or avant-garde, surprising the palate of adventurous food lovers and bringing them to a newer level of stimulation and a wider perspective of contemporary Japanese cuisine.

With the collaboration of modern cosmopolitan and traditional Japanese style fusion cooking, Yoshii has mastered the three main important elements in a cuisine; the visual, the scent and the flavor. Each individual dish is uniquely displayed with stunning tableware, demonstrating distinct balance of captivating colours and textures, which compliment the flavours, presenting the most attractive temptation onto the dining table.