Born in Hokkaido, Japan, Takashi Nami started his career in the culinary industry at the age of fifteen in a sushi restaurant in Yoichi. After working in Japan for eight years, he moved to Australia and established himself as an itamae or sushi chef.
A traditional Japanese apprentice chef cannot usually prepare food for the first five years. However, Nami was promoted to sous chef, or wakiita, within two years of his apprenticeship as he dedicated his time after work to practise his knife skill.
His passion for cooking pushes him to produce the best for his customers as he brings out flavours from different ingredients, essential in Japanese cuisine. After experimenting for a long time, Nami created wagyu sushi with foie gras and truffles. He often visits the fish markets to select fresh local seafood and sources ingredients from his trusted suppliers from Japan.
Nami sees that a future in the hospitality industry is challenging and encourages companies to look after their employees. He advises upcoming hospitality people to set goals and dedicate themselves to achieving them. His aim as a chef is to serve his dishes to as many customers as possible with his best care, which is omotenashi in Japanese.
