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Fumiki Hayashi
Born:
Kyoto, Japan.
History:
My career started at the age of 16 as a part-time job at a small Japanese restaurant doing all sort of chores and I have never stopped ever since.
I was meant to be an architect after graduating from university but chose to be a Chef at fine dining restaurants. I wanted to be Head Chef in the shortest time possible so I worked 7 days at 2 restaurants for several years.
After working at major high-end Japanese restaurants in Melbourne, I decided to work in Kyoto at a 120-year-old Kaiseki Ryokan to develop further. I came back to do a few more jobs in Melbourne and I am now running my own restaurant in Brisbane presenting what I have learnt throughout my career in both sushi and kaiseki cuisine which is a rare style in Japan as both need at least a good 10 years to master.
Have you always wanted to be a Chef?
I liked making pretty thing by using my hands like woodwork and was impressed by
how natural and elegant the presentation is in Japanese fine-dining. Precision cutting is another major attraction that got me into sushi and kaiseki cuisine.
How would you define your style?
I am a perfectionist. It is important for me to think about what customer would feel when I present my food.
What is your feature flavour these days?
Based on the flavours of the ingredients, not the sauces. Sauces for me are to support the true flavours of the ingredients. Seasonal produce is the key, no matter the price tag.
Obsessive-compulsive about?
Cleanliness, balance of flavours, presentation and pace. Angles of many things.
Your greatest culinary influence:
The true culinary artists who are not really on the Michelin guide in Kyoto. They possess the real traditional skills who don’t want to be disturbed by tourists.
What do you love about this business?
The never-ending journey of creating a better dish.
An ingredient you can’t live without?
Fish.
Most ‘eyebrow-raising’ menu item?
Platters of the season or sashimi.
Signature dish:
Nigiri sushi.
What can diners expect when they eat at your restaurant and what makes the experience special?
Seasonal feel of the dishes regardless the cost.
What is your go-to meal at home when you don’t feel like cooking?
A good seafood linguine tossed with garlic, white wine and stock and a drop of chilli.
Where do you see yourself in 5 years’ time?
My goal is to achieve recognition by the public as one of the best Japanese restaurants in Australia, including spreading the true culture and tradition of Japanese fine-dining.
Fumiki’s
Situated in Robertson, Fumiki’s brings an intimate expression of Japanese fine dining through a refined blend of KyoKaiseki and Edomae sushi. Served over the counter in true sushi-kappo style, each seasonal menu is thoughtfully choreographed—temperature, texture, flavour and presentation aligning to create a seamless omakase journey of around 18 dishes. Guided by chef Fumiki’s 31 years of experience across Melbourne, Brisbane and Kyoto, the experience highlights precision, elegance and tradition. At Fumiki’s, guests are invited to slow down, savour each course and immerse themselves in the artistry of Japanese cuisine at its most considered.
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