Born in Tokyo, Japan, Raita Noda was destined to be a chef. His first memories were of food – of oden, a traditional Japanese hotpot – and growing up in his family’s restaurant. For Noda, it was always the smells and bubbling pots of the kitchen that comforted him the most.
In 1990, Noda moved to Australia. While he had been cooking for years, the move marked the beginning of his professional career, with Noda undertaking an apprenticeship at Matsukaze Japanese Restaurant in Sydney’s Chifley Plaza. His disciplinary Japanese training continued at other Japanese notables, including chef de partie at ANA Hotel’s Unkai Japanese Restaurant and sous chef at Ebisu Japanese Restaurant.
These years provided a formative experience for Noda, who was soon to step out of the traditional confines of Japanese cuisine and develop his own progressive style of cooking. It wasn’t without trips back to Japan, and significant time spent developing and perfecting his knife and technical skills, that Noda would take this next step. Long considered masters of seafood, a particular fascination of Noda’s, the young chef’s time in his home country was key to his development. Observing age-old techniques and experiencing the world’s best produce is in large part what turned him into the seafood master he is today.
Following this, Noda went on to open Rise as chef and owner, a Japanese restaurant in Surry Hills that was met with immediate success followed by numerous awards. After four years, Noda was presented with an offer to take the role of chef de cuisine at Ocean Room.
Headhunted by management who’d fallen for his creative approach to seafood and incredible knife skills, Noda was appointed prior to their opening and has since seen the restaurant become one of Sydney’s best seafood restaurants under his guidance.
Today, Ocean Room provides the perfect setting for Noda’s creative skill. Set against the magnificent backdrop of Sydney Harbour, Noda’s menu changes seasonally, with inspiration taken from the year-round movement of his produce. Specialties include his stunning sushi and sashimi plates, which showcase an unusual and ever-changing selection of fresh seasonal fish at its best. Other signatures include chef Raita’s Tuna Creation – tuna cooked in five different ways served with five different condiments – and Saikyo Miso Cod (sweet miso marinated cod fillet with ginger scented risotto.)
Raita’s 12-course tasting menu is the pinnacle of the Ocean Room experience. A sumptuous and interactive journey through modern Japanese cuisine, Raita uses quintessentially Japanese ingredients prepared using modern techniques to delight guests with new tastes, textures, sights and aromas.
A testament to his skills and flair, Raita was the official Japanese chef at the inaugural Sydney International Food Festival 2009.
Restaurant Details & Contact
Ocean Room is located on the Ground Level, Overseas Passenger Terminal, Circular Quay West, 02 9252 9585
Ocean Room is open for lunch from 12pm Tuesday – Friday and dinner from 6pm Tuesday – Saturday.
For images, interviews and further media information, please contact:
Krissie Vitasa at Wasamedia
Ph: 02 9360 7227
Email: [email protected]