Yuta Yoshimura - Head-chefYuta was born in 1979 in the city of Asahikawa, Hokkaido, Japan. Yuta’s hometown of Hokkaido is a major producer of buckwheat (Sobako), while growing up he learned the traditional art of how to make handmade soba noodles. Ever since his childhood Yuta dreamed of being a chef. When he was 21 years old he began his career in a local sushi bar called “Sushi Minato”. He learned from the ground up and excelled at making sushi and traditional Japanese food while at Sushi Minato. During this time he started to become interested in other types of food, he learned western and Chinese food. Yuta decided to move to Tokyo to bolster his cooking skill and experience. He received a position at the prestigious three-hatted “Makimura” restaurant where he continued to hone his skills in traditional Japanese cuisine.
In 2008 Yuta move to Australia.
He was working in Japanese restaurant called “Wassamu” for 4 years on the Gold Coast.
In 2012 He started work at “Ten Japanese Restaurant”. He learned new type of Japanese food with Australian cooking ingredients.
In 2013 Ten Japanese Restaurant opened in Kuala Lumpur Malaysia. He helped them as a opening staff.
He is studying Australian wine and compatible with Japanese food.
Yuta visit Brisbane and Sydney to visit restaurants for study in his day off.