Yasu Yoshida has been mastering the art of Japanese cooking all his life—from his childhood working in the sushi restaurant of his parents in Osaka, to a stint in Tokyo learning new ways with sushu, and today, as the master chef of his restaurant Ocha in the suburbs of Melbourne. Ocha, set up by Yasu and his partner Michelle Rogerson in the early ’90s, is a benchmark of fusion cuisine in Australia. The pair has mixed and matched the avours of east and west with the meticulous techniques of Japanese cooking to create unique outcomes. The Food Of Ocha presents many favourites from the restaurant while providing home cooks with the simplest methods to create the nest of culinary experiences. The Food Of Ocha is a joint-venture between The Slattery Media Group and Wilkinson Publishing.