One of Chef Yosuke Furukawa’s first food memories dates back to when he was 16 years old. A wild pig was caught and shot by a hunter then cooked over charcoal for dinner. Certainly, a daunting experience for any teenager but this was just the beginning of his food journey.
“To be honest, my Mum was not good at cooking. She was too busy to cook as she was a full-time kindergarten teacher. But she always tried to cook the best food with the limited time she had” This inspired Yosuke in a different way, as he learnt the value in always giving 100% when it comes to cooking. “I cannot mark a full score every time, but can go full-out every time like my Mum”
At 19 years old, Yosuke began his hospitality career polishing glasses as a bartender, lots and lots of glasses! Before making his way to Australia he worked at Udon restaurant Yamatoken in Tenri City, Nara Prefecture. “The owner allocated me at dough-making section because I’m heavy enough to step dough” Stepping Udon dough with your feet is a common practice in Japan, it was there that Yosuke’s “Silken Road” began. “My noodle making way is quite unique. Probably only me in the world. My technique is inspired by sour dough bread making. But ratio is my top secret!”
Before joining the team as Sous Chef at Robata, Yosuke worked at renowned Sushi institution Nobu and held the position of Head Chef at both Izayaka Den and Miyako. It’s safe to say the ground work is there and Head Chef Stephen Clark couldn’t agree more “Yosuke is a fantastic presence in the kitchen. His vast knowledge of Japanese food and cooking techniques has brought a great deal of insight and wisdom to Robata’s menu. He’s also incredibly fun to work with”
“We can’t wait to see the great things he does as Robata grows and evolves over time”
What are your favourite ingredients to work with?
Vegetables. Especially, those which never cooked or not common in Japan such as artichoke, kale and parsnip.
What is your favourite dish on Robata’s menu?
The Pork belly kushiyaki and the black sesame and green tea parfait.
If you were stranded on a desert island, what three things would you take with you?
Sun-shade parasol, beach seat and a rum and coke!
If you could go to any restaurant in the world right now, where would it be? What would you order?
A local restaurant or baru in Spain, will order heaps of local foods.