A sophisticated and well-beloved spot in Sydney, Haco’s philosophy reflects a certain elasticity in approaching food, using traditional Japanese offerings while incorporating flavours, techniques and ingredients worldwide.
Kensuke (Ken) Yada, the mastermind behind Haco, was born in Nara Prefecture in the Kansai region of Japan. An initial curiosity for the food beyond his home blossomed into gathering an excellent appreciation for cuisines from Europe to Australia.
“Learning through various cuisines from kaiseki to European cuisine styles both in Japan, and Australia have taught me to appreciate authenticity through tradition and cuisine,” said Yada.
Yada believes authenticity is not just tradition but is maintaining your own philosophy and perspective, as his cooking portrays.
The inspiration behind Yada’s style is purely on taste and flavour. He is interested in tangibly sharing his ideas to reassess what guests will enjoy and want to experience.
With food prices rising, Yada is well aware of the effect this may have on customers’ ability to eat out, resulting in dining becoming even more of a luxury.
Yada is focused on the goal ahead and wants to continue providing a platform for other chefs. Reassuring his guests and staff that it is not just the tangible food provided but an experience that customers remember and return for.
“I trust that every business owner came to their business first to express passion and second to make money,” Yada said proudly.
Yada spends his spare time with his kids and supports them as they compete in sporting events.
