Who Are We
KU-O@
SUNNYBANK
With a decade-long legacy, we pride ourselves on our commitment to both gastronomy and service. We look forward to the opportunity to create memorable moments with you, providing an izakaya-style dining experience that is both sophisticated and inviting at Kuo Sunnybank Japanese Restaurant.
With years of experience and a shared commitment to excellence
Our Culinary Team
At Kuo, we take great pride in our culinary team – a dedicated group of chefs who are passionate about crafting exceptional Japanese cuisine. Led by our Master Chef, each member of our team brings a unique blend of skill, expertise, and creativity to the kitchen, ensuring that every dish is a masterpiece of flavour and presentation.
SIMON
Over the past decade, I’ve dedicated myself to the culinary world, with a particular focus on Japanese cuisine. My passion for the kitchen is matched only by my strong sense of responsibility towards my work. I thrive on exploring new culinary horizons, embracing the flavors of Chinese, Western, and, of course, Japanese cuisines.
Communication and collaboration are at the heart of my approach, fostering teamwork and collective growth within the kitchen. Together with my colleagues, I strive to elevate our culinary standards and enhance the overall kitchen experience.
My guiding principle is continual learning and self-improvement. I believe that through ongoing education and the accumulation of experiences, I can constantly evolve and refine my skills, ultimately striving for excellence in all that I do.
OTSUBO
The recognition of Japanese cuisine as a UNESCO Intangible Cultural Heritage in December 2013 marked a significant milestone. Witnessing the global popularity surge, even to the extent of humble dishes like onigiri (rice balls), has been truly remarkable.
Reflecting on my journey, I recall the skepticism surrounding sushi when I first began crafting it at Sydney’s Fish Market in 1994. Many were hesitant to embrace the concept of raw fish atop rice. Yet, it’s astounding to witness how sushi and sashimi have now captivated the palates of countless individuals. From Darwin to Brisbane, my continued employment in the culinary realm owes much to the enduring appeal of Japanese cuisine.
To fellow Australians, I extend an invitation: opt for nigiri over hamburgers, savor miso soup instead of reaching for a Coca-Cola, and relish simmered dishes in lieu of chips. Let us come together and revel in the delights of Japanese cuisine at Ku-O!
SAM CHOU
With nearly two decades of immersive experience in the Japanese culinary realm, I’ve held pivotal roles in esteemed establishments. Beginning my journey at the tender age of 17, I honed my skills and knowledge at a Japanese restaurant in Taiwan, fueled by an unwavering passion for the culinary arts.
In 2015, I embarked on a new chapter in Australia, steadfast in my pursuit of culinary excellence and unwavering in my devotion to Japanese cuisine. My goal remains unwavering: to curate unforgettable dining experiences for patrons, sharing the delectable essence of Japanese culinary tradition with all.
My guiding philosophy encapsulates my approach: “Crafting with ingenuity, honoring the traditions and innovations of Japanese cuisine; treating customers with sincerity, creating a distinguished dining experience for them.” This mantra drives every aspect of my culinary journey, ensuring that each dish is crafted with precision, authenticity, and a genuine desire to delight.