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kuririn_tomo kuririn_tomo

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Tomoyuki Matsuya  Master Sushi Chef 鮨屋の二代目🍣 Second Generation Omotenashi Dot Com Director

Fishermen🎣 are experiencing poor catch of Tasmanian purple sea urchin both last week and this week😎😎😎 I’m still waiting for more top grade sea urchin to arrive.

Purple sea urchin is not available in kuririn’s omakase sushi🍣 course from tonight.

I’ll let you know when it’s back in omakase sushi🍣 course!

#Repost from @omotenashi.online with @regram.app ... The Last of "Samurai 7" 【Tomoyuki Matsuya】aka.【Kuririn】

Currently working at HaNa Ju-Rin Japanese Restaurant as Master Sushi Chef.
Originally from Hakodate, Hokkaido prefecture. Tomoyuki started his career as sushi chef 21 years ago.
He came to Australia in 2005.

Tomoyuki specialises in aging a variety of fish.
He will be in charge of sushi in Samurai 7 dinner event.

Tomoyuki says
“I have turned the spotlight on the Japanese chefs, who do great, here in Australia. Please enjoy the collaboration of Japanese and Western cuisine as well as the collaboration of Japan and Australia.” #cheers #sydney #和創の達人 #samurai7 #chef #cheflife #australia #japanese #mastersushichef #collaboration #collaborationdinner #hanajurin #江戸松 #静 #七人の侍
photo by @oba.yusuke

Handmade "Teuchi" Udon by Yoshikubo Seimen🍜🍜🍜 Tuesday Special Menu🎉✨😆✨🎊 #hanajurin #7days #sevendays #open #only #tuesday #special #lunchanddinner #teuchi #udon #sanuki #kagawa #ibaraki #yoshikubobrewery #yoshikuboseimen #sydney #australia

#Repost from @omotenashi.online with @regram.app ... The sixth of "Samurai 7"【Atsuko Radcliffe】

she is one of the legion of women adding lustre to the wine scene – having her own Denman-based Small Forest brand and being unique as the only Japanese winemaker in Australia and an international sake judge.
She went back to Japan in 2009 and 2010 to learn sake making (Urakasumi), and since 2012 has been a judge of the sake section of the annual International Wine Challenge in London.

#collaboration #collabo #dinner #japanese #french #italian #australian #asian #fusion #traditional #authentic #mastersushichef #hanajurin #sydney #denman #australia #samurai #samurai7 #food #wine #tokyo #olympic #rugbyworldcup2019 #omotenashi

#Repost from @omotenashi.online with @regram.app ... The fifth of "Samurai 7"【Hideki Okazaki】

Currently working ; Le Trader French Restaurant.
Position ; Head Chef
Age ; 50 years old
Originally from Nara prefecture.
He has started his career 30 years ago.
Came to Australia in 1993.

He creates an original dish basing with Western taste, adding with Japanese and Asian taste.

At this event he is in charge of meat dish, quail.

A few words to the customers of this event
"This event is held by the Japanese chefs, who will do great in Australia.
Considering this event as an opportunity, I want Japanese chefs to be attracted with more attention, all the more." #collaboration #collabo #dinner #japanese #french #italian #australian #asian #fusion #traditional #authentic #mastersushichef #hanajurin #sydney #denman #australia #samurai #samurai7 #food #wine #tokyo #olympic #rugbyworldcup2019 #omotenashi

#Repost from @omotenashi.online with @regram.app ... The fourth of "Samurai 7"【Shui Ishizaka】

Currently working at : Bennelong Restaurant
Position : Senior Sous Chef
Age : 28 years old
Born in : Melbourne, Victoria
Experience : 11 years

The basis of my cooking style : Food unbound by a particular cuisine or a set of techniques, but extremely produce-driven and inspired by nature in terms of flavour and presentation.

Message to the guests of the night :
Funnily enough, this is the first time I'll be cooking alongside other Japanese chefs. I am very excited to serve the food that best represents my own style, but I'm just as thrilled about working with the other chefs and learning the techniques behind their offerings for the night. I hope you enjoy our collaboration!

#collaboration #collabo #dinner #japanese #french #italian #australian #asian #fusion #traditional #authentic #mastersushichef #hanajurin #sydney #denman #australia #samurai #samurai7 #food #wine #tokyo #olympic #rugbyworldcup2019 #omotenashi

#Repost from @omotenashi.online with @regram.app ... The third of "Samurai 7" 【Hiroshi Manaka】

Currently working at Lumi bar dining as a Sous chef.
Originally from Chiba prefecture, and has started his career as a chef 15 years ago.

Hiroshi makes use of the six years experiences he had in Europe, and he is aiming to cook local dishes by making use of the local ingredients and the help from the cooks as well as nature and the environment.

Hiroshi said
“I want to cook with the mind of ‘washoku’ (Japanese food) in my mind, which is by using simple ingredients, get rid of the wastefulness.
I will serve you four ravioli but I will particularly make one of the four ravioli different from others. By placing Avruga and garlic flower on top, it’ll make it unique and create an accent in the taste.

I believe, back when you were a child, you wondered whether you should eat the strawberry on the cake first or not. I would want you to have the ravioli just like a child, while you enjoy and wonder which one to eat it first.” #collaboration #collabo #dinner #japanese #french #italian #australian #asian #fusion #traditional #authentic #mastersushichef #hanajurin #sydney #denman #australia #samurai #samurai7 #food #wine #tokyo #olympic #rugbyworldcup2019 #omotenashi

#Repost from @omotenashi.online with @regram.app ... The second of "samurai 7"【Shota Sato】

Executive Chef at Osaka Trading co and Tokyo Bird

His view of Japanese cuisine is modern and innovative yet classic, and uses a mix of Japanese and Western techniques.

Originally from Chiba Prefecture in Japan, Shota started his hospitality career in 2002 then coming to Sydney in 2010.

In 2015 as the head chef of well renowned Bar H in Surry Hills, I elevated the venue to One Hat standard according to Good Food Guide by SMH.

Shota said...
"My food philosophy is simple dishes with lots of flavour and texture. Please enjoy!!"
#collaboration #collabo #dinner #japanese #french #italian #australian #asian #fusion #traditional #authentic #mastersushichef #hanajurin #sydney #denman #australia #samurai #samurai7 #food #wine #tokyo #olympic #rugbyworldcup2019 #omotenashi

#Repost from @omotenashi.online with @regram.app ... The first of "Samurai 7" 【Tatsuya Shinkai】

He will be helping for opening "JUAN" which is coming soon.
Used to be a chef at "Kagura".
Originally from Aichi prefecture, and started his career as a chef 7 years ago.
He came to Australia in 2015.

He has trained and worked at France and Tokyo. Although he specialises in French, his interest toward food is not confined to just French but is interested in all kinds of genres, which made him decide to come to Australia.
Tatsuya said...
“At this event, I am in charge of cooking snacks.
As it is going to be the first food served at this event, though it’ll be a simple dish, not only I will put my utmost effort to impress every one of the guests, but also I will try my best so that I’ll give a great first impression and create a great atmosphere.” #collaboration #collabo #dinner #japanese #french #italian #australian #asian #fusion #traditional #authentic #mastersushichef #hanajurin #sydney #denman #australia #samurai #samurai7 #food #wine #tokyo #olympic #rugbyworldcup2019 #omotenashi

#Repost from @terizaemon with @regram.app ... きつねうどん
関西人なので昆布と薄口醤油、それに甘めな鯖節の出汁が好き😍✨ しかし、鯖節がなく鰹節で代用。充分に楽しめるお味ですから〜 超満腹😋😆✨ Kitsune Udon for Tuesday special!! Broth of Kansai Udon are normally made by Konbu, Light Soy sauce and Mackrell flake. But used Bonito flake instead. Still beautiful and so full. #udon #sushi #foodporn #sydney #きつねうどん

Handmade "Teuchi" Udon by Yoshikubo Seimen🍜🍜🍜 Tuesday Special Menu🎉✨😆✨🎊 #hanajurin #7days #sevendays #open #only #tuesday #special #lunchanddinner #teuchi #udon #sanuki #kagawa #ibaraki #yoshikubobrewery #yoshikuboseimen #sydney #australia

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