Sushi Baby in Brighton has switched things up by renovating the space and taking their takeaway offer to new levels, becoming a lovely new brightly hued dine-in restaurant. Inspired by Japanese cuisine, Head Chef Chloe Kim is creating a mix of sushi, nori tacos, nigiri, inari, tataki, share plates and a Kaiseki experience with its Feed Me menu. I was lucky to have a Q & A with Chloe and hear all about Sushi Baby as well as Chloe's journey as a chef, refining her skills and finding joy in beautiful produce and the appreciation of her diners.
Conversation with a chef: What is your role at Sushi Baby?
Chloe Kim: Head Chef.
How have the recent renovations changed the food offerings at Sushi Baby?
The recent renovations at Sushi Baby have significantly elevated the food offering, marking a notable transformation from its initial takeaway-focussed inception in mid-2023. Originally established to cater to the takeaway needs of Bayside residents, the surge in popularity led to a decision to enhance the dining experience.
The renovated venue, with the creative input of award-winning design practice Mim Design, introduced a vibrant aesthetic characterised by a playful colour palette of contrasting pastels. This new visual identity complements the venue's lively atmosphere and beloved mascot, creating an immersive and dynamic dining space.
With the revamped setting, I seized the opportunity to curate a new dine-in menu. The offerings now extend beyond the initial takeaway-centric selection to include a diverse range of culinary delights. Diners can indulge in a mix of sushi, nori tacos, nigiri, inari, tatami, assorted share plates, and takeaway sushi boxes. This expanded and varied menu aligns with the venue's commitment to providing a colourful and immersive dining experience.
The menu is extensive with something for everyone, what are the highlights for you?
While I genuinely appreciate every item on our menu, there are a few standout dishes that hold a special place for me. Our sweet chilli karaage is a delightful and popular choice, full of flavour and known for its tender, juicy meat. The authentic Japanese chicken sando is also a highlight, this dish is a take on the classic chicken sandwich, featuring chicken cats, tonkatsu sauce, sriracha mayo, and crisp cabbage slaw.
Lastly for those looking to indulge in a variety of flavours, our Sushi Boxes are a definite crowd-pleaser. Ideal for parties or events, these boxes showcase a premium assortment of fresh sushi, sashimi, and nigiri, they provide a perfect blend of taste and convenience.
Can you explain what a Kaiseki-style experience is?
Sushi Baby encompasses the Kaiseki-style experience by aiming to infuse a more laid-back sharing-stye menu. We have introduced the "Feed Me" menu, highlighting a range of our top dishes that promise to leave you satisfied. This provides a dynamic and versatile dining experience that embodies the essence of both traditional and contemporary Japanese cuisine.
Now, more about you. Did you always know you wanted to be a chef?
Since I was a teenager, my dream was to become a chef, and this passion for the culinary arts has been a constant and guiding force in my life. Growing up, I found immense joy in experimenting with ingredients, exploring various cooking styles, and discovering the profound impact that flavours and textures can have on a dining experience. This early fascination with the art of cooking fuelled my determination to pursue a career in the culinary world. Over the years, I have honed my skills, sought diverse culinary experiences, and embraced the challenges and rewards that come with the profession. The journey from an aspiring teenager to a seasoned chef has been a fulfilling and transformative one.
Since I was a teenager, my dream was to become a chef, and this passion for the culinary arts has been a constant and guiding force in my life. Growing up, I found immense joy in experimenting with ingredients, exploring various cooking styles, and discovering the profound impact that flavours and textures can have on a dining experience. ~ Chloe Kim, Sushi Baby
Where did you learn to be a chef?
I majored in culinary arts in Korea 14 years ago. In Korea, culinary education starts with detailed and meticulous training, covering basic knife skills to ingredient management. That's when I started my culinary journey and furthered my studies at William Angliss Institute after coming to Melbourne.
Which techniques are the most important for you in Japanese cooking?
In Japanese cooking, I prioritise skills in knife handling and precision. Proficiency in wielding a knife with finesse contributes to both the visual appeal and the desired textures of the dish. Precision in ingredient measurements and technique execution is crucial for maintaining the authenticity and balance inherent in Japanese cuisine. These techniques enhance the culinary experience, allowing for a deeper appreciation of the nuanced aspects of Japanese cooking.
Where did you work before Sushi Baby?
Waterfront South Gate and saltwater in Philip Island.
What is your favourite food memory?
One of my most cherished culinary memories occurred at a previous workplace when a table, thoroughly impressed by my dishes, called the restaurant after my departure specifically to commend the food I had prepared and speak to me. This moment stands out as a source of immense pride in my culinary journey.
Where do you get inspiration? Social media, books, other chefs…?)
Melbourne boasts a rich tapestry of global cuisines, and my culinary interests gravitate towards Asian flavours, serving as a wellspring of inspiration for me. I am always actively exploring diverse dishes from local restaurants and I aspire to infuse elements of these experiences into the Sushi Baby menu.
In addition, social media platforms featuring a myriad of ingredients and menus contribute significantly to my creative process.
Furthermore, I engage with fellow chefs in Melbourne who specialise in Japanese cuisine. Many share a culinary background rooted in Korea or Japan, similar ro mine. Our gatherings provide an opportunity to exchange ideas about menus and ingredients, fostering a valuable exchange of insights and information.
S, 414 New Street, BrightonBaby SushiSushi Baby, 414 New Street, Brighton