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It’s bright and full of amazing people.Einlein stranger in, but a strange land movie denardi barendrecht vote? This year we joined forces with Deliveroo Editions! It is a "dark" kitchen but honestly nothing dark about it. Problem was the potential customers could not find us again after the event.The Food Truck life is definitely a lot different from a brick and mortar but I managed to wiggle by our first year. We would go around Melbourne events showing our unique take on fusion sushi. I was finally able to open Okamoto Fusion Sushi. The sushi will be full of flavors and a mix of Australian/Japanese/American Fusion. But not going overboard with tiny delicate micro herbs, and edible flowers. Lets put it this way "My Dream" is to have beautiful fresh ingredients (seasonally) with of course eye catching presentation. Now it’s my turn to start "My Dream"ĭo I want Fancy? No. Consistently busy throughout the week and having only 1-2 chefs in the beginning and now 6-7 chefs was a dream come true for me and my boss. Working 5 years as Head Chef and having full reservations on Mondays & Tuesdays. Revamped a menu that Australians will love along with a twist. Can i just pop in, make a sushi menu and poof create a cafe/sushi shop? It was a grind I had to take this cafe into my own hands. When I went back into job hunting I came across a small cafe business that wanted to try takeaway sushi. Reality is tough! And business takes time.

I wanted to jump into the food industry and have my own business! Managing staff and having a lot on your shoulders just fueled the fire within me. With exceptional work ethic, a down to earth attitude and diligence.

And Australians loved it! so much so there were ques farther than we can see! This is when I learned there is "Takeaway Sushi" and "Fine Dining Sushi" It was a whole Sushi roll that was cut in half with very basic ingredients inside. The sushi they sold were unlike anything we have back in the states. When I came down to Australia for the first time I worked for a very large sushi chain. but not only that, it is how clean the workplace is. The attention to detail is essential to not only sushi but in life overall. The very foundation of sushi is the rice.

Washing dishes and rice for 2 years taught me a lot. Working from the bottom up, I’ve endured the vigorous training that molded me to be who I am now. Hello, My names Kyle Okamoto. I landed my career and passion for sushi since I was 16.
