A master with the sushi blade
Catch Chef Hao Chen in the Betta Home Living Cooking Demonstration Program at Narooma Oyster Festival on Saturday May 4.
Entry to the Cooking Program is included in Saturday General Admission.
- Kingfish sashimi with yuzu truffle dressing
- Rock Oysters with Tosazu dressing
- Rock Oysters with Miso cream vinegar
When awarding a coveted Chef’s Hat to Raku’s Hao Chen in 2023, the Australian Good Food Guide described the fare as “art on plate”. Fans agreed, with the Canberra fine dining restaurant also earning Reader’s Choice Award for Japanese fare. The prestigious awards are Australia’s answer to Europe’s Michelin and Gault Millau guides and are defined by a criteria that focuses on ingredients, taste, presentation, technique, value and consistency.
Hao, a Shanghai native, has always been enthralled by the beauty and technique of Japanese cuisine. Abandoning a future in computer science, to chase his dream to become a sushi chef, Hao sought a Japanese chef apprenticeship and learned his skills at the Four Seasons Hotel in Shanghai.
Now a master with the sushi blade, Hao’s culinary creations span from subtle and delicate, to robust and exciting flavour profiles.
In 2008, Hao began again when he moved to Sydney, equipped with a great set of knives and an Australian dream but not understanding much of English. It wasn’t long though, before he emerged as Head Sushi chef at TOKO in Surry hills.
In 2017, Hao again packed his knives and headed for Canberra where he launched Raku. His unique contemporary Japanese style and hospitality have made it an institution with Visit Canberra saying a dining experience will create memories that last for ‘decades’.
Sushi chef Ben Exaure will assist Hao over the weekend and we can’t wait to see their light quick hands at work.
