Rent-A-Chef

In 2006, SHOYA has received One Hat Award from one of the most prestigious restaurant ranking in Australia - The Age Good Food Guide 2007, among the selected restaurants, being stated as the best Japanese restaurant.

And now for the 1st time, we are now making our high quality chefs available to cook for you and your guests at your place.

Chef Shiego is our head chef and below you can read and explore more of his beliefsand how he makes such great food.

Chef SHIGEO 's Belief & Japanese Cuisine

Chef Shigeo succeeded to surprise the Iron Chef Master Kandagawa with its supreme quality, as he stated as “no difference to any of the competitive restaurants in central Tokyo”, even SHOYA stands totally outside of Japan. He has received heart warming words from him as well as his painting as a token of his appreciation during his visit in Melbourne, which can enjoyed SHOYA's sushi bar.

Not only Master Kandagawa, but also many of the Japanese chefs in Melbourne Japanese restaurants as well as top chefs from different fields visit him and enjoy his dishes and specialties of the day.

All the dishes from the hands of Chef SHIGEO are made of carefully selected exclusive ingredients and high quality delicacies specially brought and made to meet his demands. Five hundred day grain fed WAGYU beef, free range chicken, black hair pork, live lobsters, oysters and seasonal sea foods, Chef SHIGEO spend more to serve the clients who know the difference.

Beyond the common sense, beyond the ordinary, he tries to expand the border of Japanese cuisine to surprise the visitors to SHOYA. Some may be disappointed as they can not find their favorite Japanese dish here, but by the time they leave, the new unique dish is added to their favorites.

Dining experience should be delightful entertainment experience at the same time, Chef SHIGEO believes.

Modern style it may look, but Shigeo refused to be called modern Japanese nor Fusion, as the dishes of SHOYA are very traditionally prepared with very fundamental and historical philosophy of Japanese Food – use the freshest and best ingredients you can obtain to bring out the best out of them wherever you are . In Melbourne, Australia ; out of Japan, Chef SHIGEO uses whatever obtainable ingredients in Melbourne to surprise and entertains visitors and passionate patrons of SHOYA.

Chef SHIGEO's Ingredients

Chef SHIGEO plays around with whatever obtainable ingredients in Melbourne, including Greek cheese, Italian pastry, French mushrooms and delicacies, as well as fresh locally collected ingredients.

All his broth are carefully prepared without using any synthetic ingredients but pure ingredients to come out the best first broth stock as the base of the soup and sauces.

Traditionally the ingredients used for the first broth was re-used with more water added as the second and up to the third broth. But in SHOYA, chef SHIGEO only serves with first broth stock for the better and enjoyable taste.