And in a move that further cements Crown’s place as the city’s premier dining location, Nobu Sydney includes Yoshii’s Omakase, a 12-seat restaurant at the entrance of Nobu where diners will leave it up to the chef to design a culinary experience quite unlike any other.
Australia’s leading Omakase sushi chef Ryuichi Yoshii, otherwise known as Yoshii, heads up the intimate dining experience in collaboration with Chef Nobu Matsushisa. He will be preparing the meals directly in front of guests so that they can indulge not only in the flavours presented to them on the plate but also in the process of creation.
As a second generation Sushi Master, Chef Yoshii has more than 38 years of experience in Japan as well as Australia in restaurants such as Shiki Japanese Restaurant, followed by Yoshii Restaurant, and then Barangaroo fine-diner, Fujisaki. Although famed for his amazing knife skills, it is Chef Yoshii’s open-minded approach to cooking that has seen him experiment and combine unexpected ingredients.
Speaking to Crown, Chef Yoshii said that what he loves about Sydney is the seafood produce and that he ”can’t wait to start creating dishes together with Chef Nobu that hero that remarkable fresh local produce.”
Chef Nobu Matsuhisa began his culinary journey at Matsuei, a widely respected sushi bar in Tokyo, before sharpening his knives and skills on his own in Lima, Peru, where he also began fusing the regional ingredients with his classical training. From there, he moved to Los Angeles and opened Matsuhisa emphasising South American flavours with his traditional techniques. He drummed up a loyal following and was introduced to Robert de Niro, who convinced him to go into business together and open up a restaurant in Tribeca, New York.
From there, the rest is history.
The man behind one of the most impressive advancements in culinary culture, chef Nobu said that Sydney has always impressed him, particularly with the quality of the produce on offer. However, the restaurant is headed by up Head Chef Harold Hurtada, who has created a number of inventive dishes to go alongside the restaurant’s famed Black Cod Miso and Yellowtail Jalapeño.
Head Chef Harold Hurtada has worked for Nobu for 12 years across three continents. Of Nobu Sydney, he said, “it’s an incredible opportunity for us to showcase some of Sydney and Australia’s incredible produce to the world through the Nobu brand.”
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