Sourcing and Interpreting Hospitality Information

Student Name: Chin Hung Yau (Patrick)

Student ID: 20033830

Nobu Perth
Address: Crown Metropol Perth, Great Eastern Hwy, Burswood WA 6100
Type of restaurant: Japanese Fine Dining
Average Cost: $410 for two people (approx.)

• Food Outlets/Sections
Main Dining Room, Private Dining Room caters for 12 people or 22 combined,
Two Private Teppanyaki Tables, Sake Bar
Omakase Bar Tables

• Why it is trending or well-regarded

Nobu is a global chain restaurant with nearly 40 locations around the world. It’s Perth branch
rated the best Japanese restaurant in the city with an overall score of 4.9/5 on Zomato from
more than 1800 reviews. The restaurateur Nobuyuki Matsuhisa is well known for his fusion
cuisine blending traditional Japanese dishes with South American twist.
Most of customer reviews appeared to be positive for its food quality and innovative style.
They are also impressed by its décor, atmosphere and service.
However, I am not convinced by the online reviews as it seems to me that most customers
have very limit exposure to Japanese cuisine (I mean the real stuff in Japan), and hence
they simply do not have a right standard for comparison.

• Name one industry that is inter-related with the establishment

Hotels: Crown Tower, Crown Metropol, Crown Promende
Entertainment: Crown Casino, Live Theatre
Transport: Taxi, Uber

• What is the Menu/Food Style?

- Innovative fusion of traditional Japanese cuisine with South American flavours
- The menu offers an Omakase option (leave the selection to the chef) as oppose to it’s a
la carte menu.
- It is also worth noting the menu incorporates some local ingredients such as Australian
Wagyu, Western Australian Rocklobster

• Interesting products/dishes, technology/techniques, innovative service styles

Looking at the photos of its dishes, it combines the cooking skills and presentation of
Japanese and Modern Western Cuisine.
Example of traditional Japanese signature: Black Cod with Miso
Example of fusion signature: Yellowtail Sashimi with Jalapeño, Tiradito, New-Style Sashimi

• Describe the kitchen brigade, career opportunities

Looking at the photos online, the kitchen staffs at Nobu are likely to be Japanese (or Asian).
Japanese cooking techniques and knive skills (such as katsuramuki – use usuba knive to
slice a daikon into a 0.5mm thin sheet) are very different from Western cooking. Without all
those techniques and years of training, I don’t see any chance I am capable of working in
their kitchen.

• What qualities and abilities do you currently have and which do you need to develop to
maximise your chances of employment in the commercial kitchens that you have featured?
I’m a first semester coursework commercial cookery Cert III student at TAFE. Despite of my
very limited experience in kitchen, I have passion, enjoyment and good common sense in
cooking, and that enable me to pick up new skills quickly. I have good general knowledge
about Cantonese, Japanese and other Asian Cuisine.
However, if I want to get a job at Nobu, I will have to acquire traditional Japanese culinary
skills through a long-term apprenticeship program in Japan.

• What new cookery techniques, equipment or digital skills could you develop and learn to be
more effective in your kitchen job role?
Meanwhile I am in a stage that I need to swallow as many recipe as possible and learn
about cooking with different herbs and spices combination.

• List and describe at least 3 common pieces of industry legislation you must follow when
working there.
- The Occupational Safety and Health Act 1984
- Australian Food Act 2008, Food Regulations 2009 and Local Council Food Safety Laws
- The National Employment Standards

• List examples the following local hospitality industry suppliers: 1 Vegetable/Fruit, 1 Meat
Supplier, 1 Fresh Seafood Supplier, 1 Dry Goods Supplier (name, location, contact details)
Vegetable/Fruit:
Name: Express Fresh
Location: 100 Guthrie St, Osborne Park WA 6017
Contact Details: (08) 9443 6200

Meat Supplier:
Name: Classic Meats Perth
Location: Unit 5-7, 2 Powell Street, Osborne Park WA
Contact Details: Ricky King (08) 9242 2686

Fresh Seafood Supplier:

Name: Festival Fish Wholesalers
Location: 13 Hunt Street, Malaga WA 6090
Contact Details: (08) 9248 9013

Dry Good Supplier:

Name: Sealane
Location: 2 Absolon St, Palmyra WA 6157
Contact Details: (08) 9225 0100

• Please comment on what quality assurance or compliance issues might be relevant when
choosing a supplier.
HAACP or ISO 22000-certified