EIJU Fusion Japanese Dining 禮卡餘額

EIJU Fusion Japanese Dining

After 5 years preparatory training in Japan, left for Italy in 1990. There Hideki Okazaki trained in the authentic kitchens of two Michelin star restaurants, "La Frasca " and " Arnolfo". After his profound experience in Italy and skilled with the culinary style of the area, he set foot on Australia soil in 1992. Here in Australia, he refined his already formidable skills under such chefs as Steve Manfredi, owner chef of Italian restaurant "Manfredi", and later Tony Bilson, owner chef of the French restaurant "Ampersand". In 2001, his performance as second chef to Tony Bilson at the modern Australian restaurant " Arena" was defining. For later in 2005, Hideki Okazaki took on the role of owner chef of RISE in Darlinghurst, Sydney. He has been working as a head chef at "Le Trader" for two years and brushed up this restaurant as an owner chef. Now brimming with skills at EIJU Fusion Japanese Dining, he designs dishes with an innovative approach, fusing Asian flavour and using western techniques with the basic essence of Japanese cuisine.

EIJU Fusion Japanese Dining

After 5 years preparatory training in Japan, left for Italy in 1990. There Hideki Okazaki trained in the authentic kitchens of two Michelin star restaurants, "La Frasca " and " Arnolfo". After his profound experience in Italy and skilled with the culinary style of the area, he set foot on Australia soil in 1992. Here in Australia, he refined his already formidable skills under such chefs as Steve Manfredi, owner chef of Italian restaurant "Manfredi", and later Tony Bilson, owner chef of the French restaurant "Ampersand". In 2001, his performance as second chef to Tony Bilson at the modern Australian restaurant " Arena" was defining. For later in 2005, Hideki Okazaki took on the role of owner chef of RISE in Darlinghurst, Sydney. He has been working as a head chef at "Le Trader" for two years and brushed up this restaurant as an owner chef. Now brimming with skills at EIJU Fusion Japanese Dining, he designs dishes with an innovative approach, fusing Asian flavour and using western techniques with the basic essence of Japanese cuisine.