About Yuki's
Go to where the locals go for great food, fresh sashimi & sushi, friendly service. Million-dollar harbour view and fun. On the waterfront in beautiful Sydney Harbour.
Yukis at the quay, located in Circular Quay community and imparts a neighborly feel to diners, offers authentic Japanese restaurant fare that Head Chef Norihiro Nakatani embraces the spirit of its proximity to the sea as well as its unique blend of classic and modern Japanese cooking.
Our restaurant offers traditional sushi and sashimi of the highest quality in a casual setting with no pretense. Our passion is to make authentic food accessible to everyone. Extraordinary sushi and sashimi everyday. Guests can enjoy lunch Tuesday through Friday and dinner Monday through Saturday.ﾂꀀ
Our Chef
Norihiro Tsukatani (Born 03 Oct 1985)
Norihiro is a Modern Japanese cook, working at ‘Yuki’s at the Quay’ Japanese restaurant in Circular Quay, Sydney, NSW.
He now strives to combine traditional and modern Japanese cuisine.
Norihiro became interested in cooking at the age of 15 and studied Japanese, Italian and French food preparation for 3 years in Hotel before moving to Tokyo to work as a Sous Chef in an Italian Restaurant..
In 2006, Norihiro came to the Australia and got a job as built restaurant business up from scratch. Also he stayed fish-market for 2 years before moving to YUKIs at the quay.
Norihiro has been working at ‘Yukis since 2009. His personal attention to detail 窶錀 quality ingredients, presentation and delicious food combinations - is a passion that continues.
He is versatile Chef!!
Akira Tanaka
Akira began his career in 1981 in Amagasaki City, Osaka, Japan working at a Tokiwa. Here he spent five years learning how to use all the knives needed to prepare and fillet many different species of fish. Also he learned Sushi/Sashimi and Kappo style.
Akira would work 6 days a week starting at 7am and finishing at 12pm.
Then in 1986 he began his career in Sushi Chef in Sydney. In order to improve speed. Every day, he would make thousands of pieces of sushi.
During his time with fish-market, Akira is always thinking about making of sushi or sashimi which on speed, quality of cut and presentation.
There is his photo in Sydney Museum (Food Section).