By Leigh O’Connor.
To Yukio Ozeki a restaurant is a treasure trove of meetings – the teamwork that emerges in a busy kitchen and the ability to bring joy and inspiration to others through the dishes he creates.
Born and raised in an old town in Tokyo near the Tsukiji fish market, Yukio would frequently dine out at a wide variety of traditional Japanese restaurants. The fun and flavour charmed him and he became fascinated with cooking.
Working hard as a trainee Chef at Tsukiji sushi restaurant, Yukio honed several cooking skills and techniques including ‘Fugu’ (blowfish) cuisine – think The Simpsons!
Travelling the world in his twenties, Yukio explored various cuisines before landing in New Zealand where he opened a Japanese-Peruvian restaurant as co-owner and Head Chef, achieving great success.
These days, you can find him heading the kitchen at Chef-hatted Terasu in the Ardo Hotel in Townsville, creating modern Japanese fare that blends traditional techniques with Australian ingredients.
"When you dine at Terasu you will experience tradition and innovation. Our Chefs are trained in authentic Japanese techniques and offer a fusion of Japanese flavours with modern touches,” he tells AGFG.
"It is an elegant and intimate setting with the restaurant’s design reflecting Japanese aesthetics – clean lines, natural elements and ambient lighting.”
Diners are taken on a personalised omakase journey guided by the Chef, or they can select from an exquisite a la carte menu. There is also a sushi counter, where some dishes are prepared directly in front of the guests, enhancing the connection between Chef and diner.
Defining his style as simple, choosing fresh ingredients to bring out the best flavours in the dish, Yukio shares his recipe for spicy tuna rolls:
"Bold and flavourful, Bold and flavourful, these spicy tuna rolls combine fresh, vibrant tuna with a kick of spice, creating a perfect harmony between spicy tuna and aji verde sauce in every bite.
"This is one of the most popular sushi dishes at Terasu, made with exceptionally fresh tuna that is air-shipped. The flavour balances the rich, buttery tuna with a creamy, spicy kick.”
While his cooking creativity raises this Chef to new heights, just don’t ask him to literally climb that ladder – he suffers from acrophobia!
