CHEF PROFILE: JASON CHAN

A little taste of Tokyo

Japanese dining is now on a roll in the club space, writes Grant Jones.

ARE JAPANESE RESTAURANTS the next trend in the club dining space? That’s what Bankstown Sports is hoping after introducing Miso Oishii into the mix at this trendsetting south-western Sydney club.

Patrons looking for a quick sushi fix with a little fun and frivolity can now add Miso Oishii to the melting pot of eateries on offer at Bankstown Sports. Those other options include everything from the old favourite La Piazza, to newcomer, the popular Middle Eastern offering Al Aseel.

In what’s believed to be a first in the Sydney club space, Miso Oishii is a sibling to the southwestern Sydney club’s other Asian offerings, Lucky Cheng’s and Canton Kitchen.

Chef Jason Chan hopes Miso Oishii enjoys the same success as his other venues at Bankstown Sports.

Following former Merivale and Penrith Panthers chef Jason Chan’s success in briefly reorganising Lucky Cheng’s and the continuing popularity of his Canton Kitchen, Miso Oishii is a new feather in the cap of Bankstown Sports’ authentic Asian offerings.

“Australia’s love of Japanese cuisine is evident, so I’m thrilled that Miso Oishii brings the Japanese technique, flavours and the unique quick-fix style of enjoying a meal to Bankstown Sports Club,” says Chan, who’s love of Asian cuisine was fostered by his father, a Cantonese chef. (At one stage, his nowretired dad had a restaurant at Bankstown RSL while his son was at Bankstown Sports!)

Oishii literally means ‘Yummy’ in Japanese and Miso Oishii offers just that, simple fresh food with a collection of stand-out dishes ranging from a variety of maki rolls and nigiri, to katsu for those who like something warm and a little more filling.

“There is a definite art to sushi creation and at Miso Oishii, we believe that experience is everything,” adds Chan.

As for the menu, Miso Oishii offers daily specials only, made fresh by a team of onsite chefs.

“We don’t have a menu. We do different stuff every day, so it’s new and exciting,” Chan says. “You could have a California roll today and tomorrow it might be a dragon roll.

“I want to keep it exciting and fun, and I think that’s why it’s attracting a bit more attention.”

His chefs are inspired by daily produce, including speaking to the fishmongers at 3am, with the cheffing team setting about designing dishes from about 8am.

“It gives them a bit more creativity,” says Chan. “I wanted to make them feel like they own the restaurant as well, to give them more responsibility.”

While Chan’s breadth of experience has included everything from Chinese cuisine to Mexican, Japanese is new to him.

“It’s hard to master,” he says, “I had a ramen joint in the city then I went to Japan for research. I love learning, this is my career. But I think it was one of the hardest cuisines I had to learn.”

By the looks of the crowds flocking to Miso Oishii, in Bankstown Sports, he’s now close to mastering it.