Rui Yamagishi

Rui Yamagishi’s draws from his Japanese and Balinese roots with his elevated take on Japanese cuisine. His early years saw him venturing throughout notable restaurants across Australia, namely Bentley, and Rockpool where he finely tuned his culinary skills and techniques.  As the Executive Chef of Fūjin Izakaya, Acta Brasserie Senayan and Ubud’s new kid on the block Rayjin, Rui implements the classic Japanese saying ‘Shokua Hito wo Tsunagu’, meaning food connects people throughout his dishes. He delves into his cross cultural heritage while celebrating the universal language of food.

Rui Yamagishi mengambil inspirasi dari akar Jepang dan Bali-nya dalam mengembangkan pendekatannya terhadap masakan Jepang. Di tahun-tahun pertamanya, ia berkelana ke sejumlah restoran ternama di Australia seperti Bentley dan Rockpool, di mana ia mengasah kemampuan dan teknik memasaknya. Sebagai Executive Chef di Fūjin Izakaya, Acta Brasserie Senayan and restoran Jepang baru di Ubud Rayjin, Rui menerapkan pepatah jepang ‘Shokua Hito wo Tsunagu’, yang berarti ‘Makanan menghubungkan manusia’, di semua masakannya. Ia mendalami warisan lintasbudaya yang ia miliki sekaligus merayakan bahasa universal makanan.