Hailing from the vibrant food capital of Osaka, Japan, Chef Koji Harada is coming to Newcastle
Having dedicated over two decades to his craft, from Michelin-starred kitchens to the bustling fish markets of his hometown, Harada’s journey is one defined by passion, precision, and an unrelenting pursuit of excellence.
Lucky for Newcastle, Chef Harada is headed our way for the Newcastle Tuna Festival on October 26.
A Journey Across Continents
Koji’s story begins in the kitchens of Osaka’s Michelin-starred restaurants, where he first honed his skills. It was here, and later in the city’s famed fish markets, that he mastered the intricate art of filleting tuna — a skill that would later become one of his culinary signatures.
Chef: Mark (left) Owner chef: Harada (center) Konomi (right)
His career then took him abroad to Perth, where he joined the team at Nobu, the globally renowned Japanese fusion restaurant. After several years perfecting his technique, Koji opened his own restaurant in Perth, bringing authentic Japanese flavours to Australian diners.
Eventually, Japan came calling. Returning with a wealth of international experience, he opened two restaurants in Hyogo Prefecture, located two hours southwest of Osaka: Hoshi to Tuki (Star and Moon) and Tai no Yume (Dreaming Snapper).
Two Restaurants, One Philosophy
Both restaurants embody Koji’s philosophy of simplicity, purity, and respect for ingredients.
At Hoshi to Tuki, diners can expect a chicken-based ramen menu built around organic, chemical-free ingredients, and even local stream water used in preparation.
“We make everything from scratch,” Koji explains. “It’s about being honest with the food and serving something truly pure.”
Just a few streets away, Tai no Yume celebrates the Taijiro snapper, which Koji describes as “the best snapper in Japan.” Having worked with fish his entire life, he wanted to showcase this prized species in its most authentic form.
“I knew I had to use Taijiro,” he says. “It’s the essence of amazing.”
Both venues are relaxed, casual Ramen and Izakaya-style spaces by night, offering a welcoming atmosphere where locals and travelers alike can enjoy Koji’s craft without pretense.
When asked what initially drew him to the culinary world, Koji’s answer is heartfelt.
“It’s such a precious job for me,” he says. “Every day I see different people, but my regular customers become like family.”
After 21 years in the industry, he admits the path hasn’t always been easy. “Being a chef is a very difficult thing,” he reflects. “Once, I tried to help my parents with our family painting business, but the passion for cooking always brought me back.”
From Ramen to Bluefin Tuna - A Return to Australia
Koji’s upcoming appearance in Australia came about somewhat serendipitously.
Through Mark Rusev, a mutual friend of Taiyo (owner of Nagisa), the two chefs were introduced.
“Taiyo visited my restaurant because he was interested in ramen,” Koji recalls. “After a day of eating and a few drinks, we started talking about his upcoming tuna event. By the end of the night, it was decided that I was coming back to Australia!”
At the event, diners can expect something extraordinary. “You’ll be amazed to eat such incredible bluefin tuna,” he says with a smile. “You can definitely expect a truly unique experience, I’ll be breaking down a whole tuna in front of you.”
For Koji, being a chef is far more than a profession — it’s a responsibility.
“I have strong feelings about handling natural ingredients,” he says. “They represent many lives, and I exchange them into your lives through food. That’s why I must be passionate – it’s a duty.”
When asked about the best advice he’s ever received, he doesn’t hesitate.
“My best friend once told me futou fukutsu, it means ‘never ever give up.’ No matter how tired, sad, or challenged I am, I should be a happy person. That’s my treasure,” he says. “So at the Tuna Festival, I’ll be making everyone happy!”
To see Chef Harada live in action get your tickets to Newcastle Tuna Festival's Grand Opening.
Grand Opening Event
When: Sunday 26 October
Where: Nagisa, 2/1 Honeysuckle Dr, Newcastle
Time: 11:30am - 3:30pm
Cost: $290 per person
Book your seat at the Grand Opening Event.
It's going to be an unforgettable afternoon, don't miss out!