By Leigh O’Connor.
Inspired by Japanese food bloggers on Instagram, Chef Takashi Nami is one of the deftest hands in the country at slicing sashimi, crafting nigiri and other technical wizardry.
Heading the kitchen at Takashiya Japanese restaurant on Grey Street in South Bank, Sapporo-born Takashi fans the flames of omakase-style fare with delicate flavours, fresh ingredients and more than a touch of showmanship.
Beginning his lifelong career at the age of 15 at a sushi restaurant in Yoiichi, Takashi worked in Japan for eight years before migrating to Australia, where he has now been working as a Sushi Chef for more than four decades and is still just as passionate about presenting the best produce to his guests.
"I attempt to bring out the best flavours from the produce itself, selecting the freshest local seafood and ingredients such as Northern bluefin tuna and puffer fish – which is rarely seen in Australia – from my trusted suppliers in Japan,” he tells AGFG.
"My sushi rice forms the most important part of the omakase experience. I am particular about the type of red vinegar used and even more importantly, I use koshi Hikari rice from Minami Uonuma, which is the highest possible grade and one of the most prestigious producers.”
Obsessive-compulsive about obtaining specialty ingredients earlier than anyone else, Takashi says he can’t live without ingredients such as bluefin tuna and A5 Kagoshima Wagyu – which he uses in his signature nigiri dish with foie gras and truffle.
It is his recipe for toothfish saikoyaki he shares with AGFG home cooks, which uses tsubu miso to marinate the fish for a fantastic texture as it contains whole soybeans and rice within the paste itself.
"When baked in the oven, this marinade produces a delectable flavour!” Takashi says.
The capacity to create memorable moments for guests and see their reactions in front of his eyes is what this Chef loves most about the hospitality industry; those visiting Takashiya can expect ‘omotenaishi’, which means whole-hearted hospitality and selfless service.
So, what does an expert Sushi Chef opt for at home when he can’t be bothered cooking? The answer may surprise you…Takashi favours a French Croque Monsieur to satisfy hunger pangs!
