My father has owned a sushi restaurant since I was two years old. I grew up watching him work, so eventually, I became a sushi Chef as well. My name is well known as a Master Sushi Chef from my previous workplace at HaNa Ju-Rin Japanese Restaurant, but now I am not making sushi at Ramen Ichibandori every day. I am thrilled to introduce my new cooking style – Robatayaki (char-grilling) and ramen, instead. I haven’t changed my fundamental concept though, which is to never compromise in finding the freshest, local ingredients. In saying that, I am also incorporating the best quality Japanese ingredients, which I import from Japan.
Due to diner demand, I have recently introduced a Sushi Omakase (trust the Chef) course, for the sushi lovers.
Have you always wanted to be a Chef?
No, I studied a diploma of mechanical engineering to be an engineer.
How would you define your style?
Modern Japanese – fresh and healthy.
What is your feature flavour these days?
Infused oil, such as shallot, bonito and prawn.
Your greatest culinary influence:
It would have to be my Dad.
What do you love about this business?
I can make what I really want to make, which in turn makes my customers happy.
An ingredient you can’t live without?
Shallot and ox tongue.
Most ‘eyebrow-raising’ menu item?
The Signature 2.0 Ramen: soy soaked, char-grilled chashu ramen in soy tonkotsu and torigara soup.