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The art and craft of Japanese cuisine takes years of experience to master.

 
 

Kengo Hiromatsu

Former Head Sushi Chef, Nobu Melbourne and Saké Flinders

Kengo Hiromatsu has been preparing Japanese cuisine for more than 25 years, learning and perfecting his art and craft in Japan and Australia. He creates modern dishes based on traditional Japanese cooking and using local, seasonal produce, inspired by new tastes, techniques and his own experiences.

Yasuo Matsuike

Former Chef, Nobu Melbourne

Yasuo Matsuike has 20 years’ experience as a chef in Japan, California, New York and Australia, always inspired by new places, new teams and new challenges. He takes an imaginative and creative approach to preparing Japanese cuisine with a meticulous cutting technique that enhances the fine taste and experience.

 
 
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