Japanese Cuisine
We are a small Japanese family run restaurant in the outskirts of Sydney City, once known as "Umaimon Japanese Cuisine" located in Townhall, Sydney on Druitt St which we had for 6 yrs from 2003~2009. We took a break to give our bodies a little rest and then we re-opened here in Darlinghurst as Yokozuna, June 2009. My father Shintaro Oka is the head chef, from Yokohama started work in the kitchen when he was 16, learned and gained his experience there mastering Japanese Cuisine and also French Cuisine. Went through Europe via Russia to learn what he could about all different cuisines, ending up in London as a chef in a Japanese Restaurant, meeting my mother who was studying English in London and working at the same restaurant. They told me they had many famous people coming to dine, and met Mark Hamilton - Skywalker and met his extended family, musicians and a few more. They went to Oregon, US staying with an Aunt for a year before flying back to my mother Hitomi's hometown of Chiba and opening their first restaurant. Many years later they decided to move to Australia, Sydney to start their life here with their newborn- my older brother Hiro. Shintaro began work in North Sydney for a few years. The owner opening another branch in Wollongong, where we all relocated, before heading back up to Sydney a few years later. He then started working in Menzies Hotel in Wynyard as 2nd Chef. Next was Ginza Isomura, now known as Kabuki Shoroku. Then as a Head Chef at Ebisu in Potts Point where 13 yrs ago a Supplier came around with Soft Shell Crab and asked him if he could use it, and what he created then is still served here same sauce same taste. One of the best Soft Shell Crab dishes around. After Ebisu, same owner moved him as a Head Chef at his new restaurant which is still there accross from Opera House, Yuki's at the Quay. After many years there, us kids grown up, my family opened Umaimon where we met and became friends with so many Japanese people and Australians who loved all the authentic and real Japanese food we put to plate. It made me truly happy when Japanese people would say "natsukashi" kind of like bringing back memories just like the food they had in Japan. I believe we are truly a one of a kind Japanese restaurant in Australia. I love Japan very much, and I want to protect its cuisine from all the inexperienced, the people who have no history of the culture and how much experience is needed before putting iconic food like sushi and sashimi to plate. Only when you have years of experience in Japan or by an experienced Japanese Chef, will you understand the quality needed to serve raw fish. We go to the fish markets 3-4 times a week, I get calls when there is very fresh produce, and I don't just take their word for it, I'll always go in myself to pick, so what ever is served is the best. That is why our $60 XL sashimi platter is highly regarded, It changes all the time, great value for money. Please don't ask how many pieces you get, Its not a sushi train, just like vegetables, the prices go up and down depending on species and time of year. A lot of times we are shucking, or filleting the fish when the orders come in hence, the time it takes when orders pile up, however the quality and freshness is kept. I do apologies, we have never been great with time when it gets busy, some wait more that others depending on your order. As I said we are a small family, with myself, my father and mother in the kitchen. Its the only way to keep it authentic and let the experince show on your palate. Cheers to everyone, tomorrow will be the beggining of our 5th year here, 23rd of June 2013, Thank you Thank you and Thank You, its been a pleasure.
Yours Sincerely,
Jun Oka
- Category:
- Local business