Daisuke Sakai is an expert in traditional Japanese cuisine.
The 36-year-old Head Chef at Saké Restaurant & Bar Eagle Street Pier in Brisbane has more than a decade of Japanese cooking experience under his belt.
Daisuke is originally from the large Japanese port city of Osaka, and commenced his culinary career after graduating from the TSUJI Culinary Institute in 2008.
His first job was at a traditional Kappo restaurant in Osaka, where his passion for sushi and sashimi flourished.
Daisuke spent a year soaking up knowledge learned from his fellow sushi chefs, before being offered the role of Chef de Partie at The Ritz Carlton in Osaka. He worked at the hotel’s esteemed restaurant for two years, after which he decided to move to Australia.
Daisuke began working at Saké Restaurant & Bar Hamer Hall in Mlebourne as Sushi Chef in 2012. Rockpool Dining Group noticed the talented cook’s expertise and leadership potential and promoted him to Head Chef at Saké Eagle Street Pier.
Daisuke has worked at the Brisbane restaurant for four years and says he has loved every minute of it.
“It’s fun, friendly, fast paced and we have such a fantastic team,” he says. “Everyone is incredibly talented and we all work so well together.”
Daisuke draws constant information from seasonal produce and loves experimenting with different flavours.
“I love working here because I get to play with different ingredients,” he says. “I’m constantly thinking of ways I can make the menu even more exciting, and it’s an honour having the opportunity to do that.”