Eriko came to Australia from Japan 15 years ago to study hospitality and English, and with the exception of a little 3-year stint in France, has made Melbourne her home.
She first met head chef Kengo Hiromatsu when they worked at Nobu. When Kengo heard Eriko had returned to Melbourne he asked if she wanted to work together at a new restaurant called Akachochin.
Soon after Akachochin’s opening, the popular dishes were soon apparent and Eriko’s favourite is the hiramasa namerou with rice crackers – chopped kingfish with spring onion, moromiso, kizami-wasabi, olive oil served with rice cracker.
An ‘arduous’ task has been working her way through the 50 sakes on the menu –and with more to come Eriko is bracing herself for the next tasting session! After a shift Eriko enjoys sitting down with an Asahi beer for starters and the next can be ‘whichever’! A sake, perhaps?