Yoshii's Omakase
Yoshii's Omakase at koko

The Chef, Yoshii

Nagasaki born Ryuichi Yoshii acquired his appreciation for fine food from his father, a traditional Japanese chef.

After training as a sushi chef in Tokyo, Yoshii moved to Australia in 1993 with his wife to open his first restaurant in Sydney’s Darling Harbour. He now travels between Melbourne and Sydney, providing bespoke dining experiences in the finest sushi restaurants.

Yoshii’s innovative dishes have been inspired by his daily routines, fresh produce markets and even a visit to an art gallery.

Uni and Chutoro

Yoshii chooses the freshest produce to create the flavours that complement each course, such as uni (sea urchin), chūtoro (tuna belly) and specialised methods for treating water (mizu) for sushi rice.

All ingredients are sourced locally and prepared with precise and unique techniques to transform them into traditional Japanese flavours. 

MEET THE TEAM

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