Masterchef S02 ep11 : Yoshii Ryuichi, Restaurant yoshii, [Sydney]

Interview with Yoshii Ryuichi

Mixing foie-gras with sushi is one of Ryuichi Yoshii's ways to bridge the gap between Western Food-Wine marriages. His is the "vice-versa" of East meets West.

 

16.02
Yoshii: Yoshii the basis for these Japanese cooking style but my concept is much into wine. I
opened at 2002 that’s right and then this year, what it is, six years.
16.14

16.22
Yoshii: My father has a restaurant, … South Japan area, then I many influence from father. He
have a very, very traditional cooking spirit so I was young, I couldn’t understand his speech.
16.37

16.58
Yoshii: After I finish high school I start with the training to sushi, then before I work to sushi
restaurant then western people sometimes comes in, they doesn’t using the chopsticks they don’t
know how to eat their sushi but we little bit teaching, teaching, then after it’s face very happy you
know what I mean, they got something, there are many I not try to go into other country teach, tell
to deal sushi.
17.30

17.47
Yoshii: Also my background is a sushi tradition, I study in Tokyo that part … so sushi is very, very
traditional technique I have. But if I go in the other country maybe I have to more a little bit
changing because the Japanese cooking is a little bit subtle then you know sometime that’s
understanding way but
18.12

18.26
Yoshii: I came to
18.27

18.27
To Australia first.
18.28

18.29
Yoshii: Yes I’m 28 years old working inside the Japanese restaurant with a top chef then I little bit
you know get used the Sydney our food, but I still, I can’t get used to the Vegemite.
18.44

18.46
Why, what’s wrong with Vegemite?
18.48

18.57
Yoshii: Well basically I have sculptured food, decoration sushi I do myself and I study myself.
19.04

Jewellery Theatre Carravaggio

19.14
Yoshii: I need more challenge, before I came 1993 then people doesn’t know traditional … style,
that’s only teriyaki sukiyaki before I work inside of the Japanese restaurant I starting it’s a little bit
traditional taisiki but customer just put in the soya sauce in the dishes.
19.39

19.40
Ah so taisaki doesn’t have soya sauce?
19.41

19.42
Yoshii: Only we have a set the taste but enough the flavour.
19.48

20.02
Yoshii: Taisiki means warm the heart, the monk long time ago go into … each house then winter
time it’s very cold then monk brings a fire in the stone then after take out put in the here then make
it warm himself.
20.24

20.36
Yoshii: Taisiki basically is vegetable only vegetable cooking but now you know history changing
then little bit we using too meat, fish, then now changing the word.
20.49

21.02
Yoshii: We have a some part of the cooking for King or Emperor but basically it’s not so different,
just only the carefully choosing the …
21.16

21.33
Yoshii: Yoshii is basically the traditional cooking style but just also now the very famous more
popular is wine so I want to … more western market then more matching to wine our champagne
or sparkling wine then more I want more educate on the Japanese cooking for Australian people.
21.59

22.10
Yoshii: Wine basically is … sushi of other things is a mainly rice over beans, traditionally
Japanese cooking to wine no matching but I put the western material more comfortable.
22.26

Jewellery Theatre Carravaggio

22.39
Yoshii: Because now very popular in Japanese restaurant when into wine, champagne and
sparkling wine but now start getting up. I don’t know food’s starting fast, I don’t know but just I
think it myself wine is very popular in Australia and … I put these western material and I also
Australians are pretty typical custom program so we can’t everything bring in from Japan so I have
to using more Australian material.
23.17

23.28
Yoshii: Just when come to Australia and little just surprise because food is very good I didn’t
expecting too much is same quality the Japan to fish … but the way I go into fish market it’s I’m
surprised, almost same.
23.48

24.00
Yoshii: For example simply just normal sushi with the soya sauce eat, after the wine, little bit a
matching and the … when you drinking after sushi more come to flavour, very good matching but
wine is a come from more fish flavour, very strong, then for example I took the pure … our other
maybe foie gras or other western material more joint.
24.31

24.47
Yoshii: My background have a Japanese the skill and the cooking, then taisiki always four season,
spring, summer, autumn, winter, then we have already have a story, winter we have a dis…,
summer we have a dis…, then basically same.
25.10


Jewellery Theatre Elements

25.23
Yoshii: Some veges of course different, some fruits different, fish summer time, winter time
different kind coming, then cooking style always same, just balance, tasting the balance and just
put the … our some garnish just little bit different.
25.43

25.57
Yoshii: For example, my menu, the foie gras, I love being to seaweed … then after soya sauce,
sugar, … then cooking, like this or our saki slices the cuttlefish in the mixing and caviar and the
mixing.
26.18

26.32
Yoshii: I always study myself every years so I want more build up myself because I always
comparing to my other chef. Today good taste, but tomorrow, more good.
26.50

27.05
Yoshii: My … like cooking always style I always are looking for the matching to Japanese cooking
so I always respecting the other French, Italian, Spanish, I like technique, where I make menu then
okay today this menu maybe this style, maybe main course just a little bit technique of the French,
like a technique but using the soya sauce you know, basically always Japanese always changing
the season also changing the technique.
27.43

Jewellery Theatre Fairytales

27.54
Yoshii: Why important is balance, rice and the fish set just balance, but this balance is very, very
deep the mean because rice, how using, what kind using the rice, what water using, our other salt
we using, sushi sauce.
28.15

28.28
Yoshii: A few years ago Australian maybe couple older couple that came to my restaurant then
they eat the tempura but they very upset, complain to manager that I ask what happened, the
manager face, very difficult, well what’s happened, oh, they eat the tempura but under the paper
also they eat.
28.53

28.54
The paper as well? And so the problem was the paper, not the tempura.
28.59

29.00
Yoshii: They are why oh this customer say oh Japanese cooking where you … everything can eat,
you know they, they eat the paper. Over half they’re eating.
29.12

OFFICIAL WEBSITE: Angela Hartnett, Restaurant Murano, [London]