“The mistake I see most people making is they add too much soy sauce. That really masks the flavour of good quality fish, so try to go lighter on the soy.”
- Edward Ham
Since the first food hall opened in Sydney in 1936, David Jones has been providing premium produce to its customers. Our new Bondi Junction Food Hall will continue this tradition. To help celebrate the launch, we sat down with Edward Ham, the professional sushi chef helping to revolutionise the stores’ food offering.
How did your relationship with David Jones begin?
Our sushi bars have been a part of David Jones for 10 years now. It is a relationship that came about when David Jones found our restaurant [Kansai in Sydney] and asked if we could supply their Food Halls. My response was that the sushi couldn’t just be brought in each day – it had to be made on-site, it has to be the freshest.
How do you choose the seafood you serve?
Every morning the fish market delivers the freshest seafood to us. We go to the fish market regularly to check in with our suppliers and make sure we’re getting the best. And each of our David Jones sushi counters has an experienced sushi chef.
Your tips for making sushi?
The mistake I see most people making is they add too much soy sauce. That really masks the flavour of good quality fish, so try to go lighter on the soy.
Keep reading to get in touch with your inner sushi chef...