Reviews


    "...while the seasonal sushi course is a model of freshness and delicacy..."

    Eat Streets- Pat Nourse Sunday life November 2002



    "Eat at the sushi counter and watch the master at work... be assured of out-standing food and great service..."

    Ve+t restaurant news NSW- Ve+t Christmas 2002


    "Yoshii is creating some of the most personally expressive Japanese food in Sydney.
    there is a strong impression of simplicity, harmony and restraint in his menu."

    Australian Gourmet Traveler -Sydney - Guy Griffin


    "At night Yoshii Shows diners the breadth of his knowledge with a nine-course Saqura degustation menu..."

    Sunday Telegraph (Sydney) 22nd September 2002


    "From the pared-back to the thrillingly unexpected, this is the Japanese food Sydney's been waiting for."

    Rating: 14/20

    The Sydney Morning Herald -Good Living -Eat Out -Matthew Evans 20th August 2002


    " There is a lot to love here- the handmade plates, the brilliantly designed wooden box, the eye catching art works...But most of all, it's the food."

    Verdict: Quietly spectacular 9/10

    Dining with Kerry Boyne

     

    "With a reputation for merging the traditions of different cuisines, Yoshii has developed a style of fusion cooking which is as experimental and exciting as it is seriously delicious"

     

    "...as the cosy 40-seater served up exotic sashimi blends- the master chef is going for a fusion of French and Japanese after all."

    By Jay Vidal

     

    "...nobody had been more courageous in incorporating Japanese ingredients and cooking techniques into Australian dishes."

    Stephen Downes -Business daily 2000

     

    "Yoshiiís food isn't just good, or great but sensational!
    An absolute master of his craft with astounding knife skills and an incredible repertoire of taste sensations wrapped in a kaleidoscope of textures and contrasting temperatures.    "

    Score: 9.5/10

     By Franz Scheurer -Classic

     

    "DÈgustation menus change monthly but the aesthetic is the same for each: the palate and eye must be constantly teased and refreshed."

    Australian Gourmet Traveler -Guy Griffin October 2002

     

    "Ryuichi Yoshii is a sushi artist, able to create around 150 different types of sushi in decorative styles, in the shape of birds, animals, fish, flowers, birds and seasonal Japanese themes."

    Food and Wine Lovers