Hakjin Do (Jin)
Chefs
AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Shinya Nakano
Born:
Osaka, Japan.
History:
I started as an apprentice Chef in Kyoto in 2000, learning the skills of Japanese cooking for 10 years. I then moved to Melbourne at my friend’s recommendation as I thought it was a good opportunity to challenge my career.
I like to challenge myself in life not only as a Chef but also as a person so I succeed.
How would you define your style?
Japanese high-end sushi and cuisine.
What is your feature flavour these days?
Umami.
Your greatest culinary influence?
Japanese.
What do you love about this business?
Making people happy with tasty food.
An ingredient you can’t live without?
Salt.
Most ‘eyebrow-raising’ menu item?
Cricket.
Signature dish:
Nigiri sushi.
Tell us something no one knows about you?
I don’t know why but some times I really want to eat Macca’s chips.
