JangYong Hyun

Chef JangYong Hyun's culinary philosophy is deeply rooted in the concept of "balance," which he sees as the harmonious interplay between creativity and consistency, appearance and taste, and heritage and innovation. He believes that great sushi embodies an exquisite tension between simplicity and complexity, transforming raw fish and rice into an honouring of nature and tradition. This holistic view extends to the dining experience, emphasizing intimacy between chef and diner, and a connection that "feeds the heart." Beyond technical mastery, Chef Hyun prioritizes "skill, attitude and hygiene," coupled with a profound sense of humility. He famously advises chefs to "throw away your pride; be humble" to effectively communicate and connect with guests, ensuring their happiness. His approach is marked by a reverence for local ingredients, particularly Australian seafood, which he treats with sensitivity and creativity while infusing subtle global influences, such as Mediterranean-inspired escabeche flavors. The name "Sushi On" itself reflects another cornerstone of his ethos: "sushi warm," where both the fish and rice are served at specific temperatures to create a "merging with food, art absorbed into the person." Chef Hyun harbors an ambitious vision to expand his brand into a "Sushi On group," with his omakase restaurant serving as the iconic foundation. This expansion demonstrates his overarching desire to share his refined sushi craft and unique culinary perspective with a broader audience, while maintaining the high standards and core principles that define his initial venture. Chef Hyun's technical style is characterized by masterful cutting and sushi pressing techniques, executed with speed and deftness directly in front of diners. He meticulously shapes rice, expertly slices fish, and employs precise finishes such as light searing, soy-daubing, or citrus spritzing. His approach to flavor and plating emphasizes balance, achieved by selecting fish with varying profiles and adjusting rice amounts and pressure based on the seafood's fattiness. He utilizes a distinct red vinegar-seasoned blend of medium and short-grain rice, known for its nubbly and pert texture, and ages fish at low temperatures to enhance quality. A key element is serving both fish (at room temperature) and rice (at body temperature) to create a 'warm sushi' experience. The omakase journey at Sushi On typically comprises 23 ever-changing, mostly one-bite courses, commencing with an oyster, progressing through nigiri and maki, and concluding with soup, followed by a palate-cleansing sorbet or granita and a petit four. Signature dishes include Kumamoto Wagyu nigiri and sea urchin gunkan. He demonstrates creativity through pairings like King George whiting with umeboshi, and Mackerel nigiri daubed with pickled kombu, inspired by Mediterranean escabeche. At Sushi On Little Bourke, he introduces 'hako sushi' (pressed sushi with toppings like scampi with bonito butter, or salmon with edamame puree) and unique brioche sandos featuring fillings like tempura monkfish, blending Japanese and French culinary influences.