At Monkey Magic, Chef Hidetoshi combines traditional Oriental flavours with modern Western techniques. Although ultimately Japanese, Hidetoshi’s cooking cherry-picks the best aspects of different cultures, and draws upon his experiences working at Italian, Chinese, Japanese and South-East Asian restaurants throughout Japan and Sydney. ‘My familiarity with these diverse cooking-styles allows me to really fuse ingredients, techniques and presentation from different cuisines.’
Emphasizing the importance of fresh produce, Chef Hidetoshi only uses premium local produce. His Monkey Magic winter menu includes seasonal Japanese winter vegetables, like shiso leaves and gobo, from a Japanese farmer in Byron Bay.
