Shui Ishizaka, born in Melbourne, raised in Sydney.
Winner of the Australian U30 culinary competition “Appetite For
Excellence Young Chef of the Year,” he took charge of culinary
development as sous chef at Tokyo’s INUA restaurant, a two-Michelin-star winner in 2018.
Experimenting in Sea Vegetable’s test kitchen, he has uncovered
the previously unknown taste proles of more than 100 varieties of
seaweed.
He has also been participating in menu development for this
spring’s “Noma Kyoto” pop-up.