Japan-born Soichi Kawabata brings 26 years of traditional and hyper-focused knife-wielding skills to South Yarra's Yakikami in its Wagyu Omakase offering.
Growing up in Fukuako – a coastal city known for its seafood culture, Soichi spent his younger years on fishing trips with his father. Here, the pair would catch different types of fish and bring them back to the family to share, and create something special. To respect and identify quality produce was something he was taught on these trips, igniting Soichi’s love affair with cooking and confirming his destiny lay within the walls of a kitchen.
Soichi began his professional career under Mr Fukuuako where he spent the next five years building a strong and refined foundation of haute Japanese cuisine. The high standard of this position, along with his unwavering work ethic saw him quickly move up the ranks. Before leaving, Soichi obtained his certificate in Fugu – a sought-after licence allowing one to prepare and serve the Japanese delicacy, Fugu (pufferfish).
Fascinated with the cultural identity of Australia, Soichi decided to widen his culinary journey and moved in 2005 where he found himself at Neil White’s Pure South. Further advancing his techniques and learning what it took to create a full dining experience Soichi spent many years learning and familiarising himself with Australian produce and a new customer palette. Soichi has cemented himself as an expert in the Japanese culinary world with a passion and love for Japanese cuisine. With a focus on customer experience, guests can expect to learn expert tips during their Wagyu Omakase experience every time they sit at Soichi’s counter.