Fujisaki in Barangaroo snares new chef

Talented former Tetsuya's chef Joey Ingram will steer the kitchen at Barangaroo's Fujisaki following the departure of sushi maestro Ryuichi Yoshi​ and one-time Claude's chef-owner Chui Lee, who had a group role with Fujisaki owner the Lotus Group. It's understood the duo's contracts with the group expired this month and they couldn't be reached for comment. Ingram says his team will cover the departure of the Japanese sushi chef with senior sous chef Chris Cheng "a Yoshii protege" and Kota Takahashi both stepping up. Ingram plans to up the seafood offering and yakiniku (grilled meat) dishes and add some produce from his family's farm. "We have also extended the chef's counter seating to 13 seats," he says. Kobujime of kingfish with beer ponzu, prawn anglaise and green onion oil has just gone on the Fujisaki menu, along with and a wagyu rump with dai dai and kombu butter.