Meet our Chef- RK Tamang
At the tender age of 15, RK had his first glimpse into a commercial kitchen in a traditional Japanese restaurant. From this lowly position, he embarked on years of rigorous training and aspired to become a Japanese master chef himself.
RK’s natural talent and ambition didn’t go unnoticed. In 2006 luxury resort One&Only Reethi Rah in the Maldives welcomed him to be their resident sushi chef, where he cooked alongside some of the world’s finest Michelin star chefs. After moving to Sydney, RK joined the team in celebrity chef Peter Kuruvita's Flying fish and became the head chef in sushi and sashimi station in early 2009.
Yearning for another challenge, RK joined Sokyo in April 2011 as part of the original team, where he actively participated in the design of the menu concept. After the valuable experience of Flying Fish and Sokyo, in September 2016 RK finally opened his namesake Japanese restaurant in the food mecca of Surry Hills. RK San serves contemporary Japanese cuisine where traditional recipes meet modern cooking methods and local ingredients. This is not your ordinary Japanese restaurant, but the result of a vision formed from decades of experience in the hands of a master.