The celebrated Melbourne fine-dining institution, Ishizuka, brought its revered Japanese haute cuisine, Kaiseki, to Sydney for a limited-time residency at Gaggenau Sydney.
Chef: Executive Chef Katsuji
Awarded two hats at the 2024 Good Food Guide Awards, Ishizuka is renowned for its contemporary interpretation of Kaiseki—an elevated and intricate culinary art form, practiced exclusively by Japan’s most expert culinary masters. Each Kaiseki meal is a multi-course journey that celebrates the integrity of seasonal ingredients, with a balance of flavours and textures that are as artistically presented as they are meticulously crafted.
For Sydneysiders seeking a once-in-a-lifetime culinary event, the collaboration between Gaggenau and Ishizuka presented an opportunity to savour the essence of Kaiseki in the refined setting of Gaggenau Sydney.
“This partnership embodies the essence of craftsmanship and innovation, offering a remarkable exploration of fine dining.”
This exclusive event categorised as a celebration of luxury, tradition, and innovation, transported diners on a culinary journey that perfectly married the artistry of Ishizuka’s Kaiseki with Gaggenau’s state-of-the-art performance and design.
Newly appointed Executive Chef Katsuji Yoshino presented his bold and innovative vision of Kaiseki in Gaggenau Sydney, crafting a sensory journey that highlighted the vibrancy and complexities of both texture and taste. His innate expertise in pairing a diverse range of flavour profiles with flawless precision was on full display, showcasing the finest seasonal produce in an extraordinary culinary experience.
Spread across eight exquisite courses, each dish explores a medley of seasonal flavours and textures, paying homage to both premium Australian produce and regional Japanese specialties. Yoshino’s impeccable craftsmanship is expressed through artful presentations and a deep respect for the natural abundance of Spring.
