Joining the Ora team is Nobuyuki Ura as the Executive Chef. He is originally from Japan began his apprenticeship age 18 at Meguro Gajoen, a small luxury hotel in Tokyo. Ura has been in Australia since 1989, serving Japanese cuisine in his adopted home. He joined Sushi e as executive chef in 2006 and took it to great heights as a hatted restaurant, praised by The Sydney Morning Herald’s food critics. His main focus at Ora is the freshness and seasonality of the food.
We were able to sit down with Ura and get an insight into his culinary journey.
How would you describe your style of food?
Fresh and seasonal with traditional and modern techniques
Why did you decide to become a chef?
Growing up, I watched both my father and Grandfather cook at home and then when I was 16, I started washing dishes after school at a French restaurant in my hometown Kamakura. This sparked my interest in cooking and I knew I wanted to make people happy with my food.
Top three ingredients you can’t live without?
Salt, soy sauce, miso
You took Sushi E to new heights, what are your goals at Ora–where do you want to take it?
I want Ora to be the best Japanese restaurant in this country.
Other than Ora,what’s your favourite restaurant in Sydney?
A Tavola Darlinghurst (Italian) and Franca Brasserie Potts Point (French)
What is a moment in your career that you can pinpoint as a moment that changed you as a chef?
When I stepped out of my comfort zone and moved to Australia 33 years ago. I couldn’t speak English and had to adapt to working in restaurant where i was surrounded by people that couldn’t speak Japanese.
What’s your favourite thing to EAT?
Fresh seafood, traditional Japanese breakfast (dried fish, miso soup, rice, pickles)
DRINK of choice?
Beer, whiskey, wine (anything)
What do you do for PLAY when you’re not working?
Surfing, swimming, gym, drinking