Saké Restaurant Brisbane head chef Shinichi Maeda features in the May 2013 issue of SBS Feast Magazine on sale now.

My photo shoot with Shinichi was relaxed, inspiring and insightful. Going behind the scenes at Saké revealed the calmest kitchen I have ever seen, everyone going about their work with precision.

In SBS Feast Magazine, you’ll find recipes of the dishes Shinichi prepared for me to photograph and of course a story on Shinichi written by Karen Reyment.

My favourite dish? The wagyu tataki, I reckon it’s worth making a special trip to Saké for this one.

Sake Restaurant Brisbane Shinichi Maeda food photographer John ReymentSake Restaurant Brisbane Shinichi Maeda food photographer John ReymentSake Restaurant Brisbane Shinichi Maeda food photographer John ReymentSake Restaurant Brisbane Shinichi Maeda food photographer John ReymentSake Restaurant Brisbane Shinichi Maeda food photographer John Reyment

Preparing the barrumundi

Sake Restaurant Brisbane Shinichi Maeda food photographer John ReymentMiso barramundi in lettuce cups, Sake Restaurant Brisbane food photographer John ReymentMiso barramundi in lettuce cups, Sake Restaurant Brisbane food photographer John Reyment

Miso barramundi in lettuce cups, Sake Restaurant Brisbane

Galantine of quail stuffed with burdock root & shitake mushrooms, Sake Restaurant Brisbane food photographer John Reyment

Step by step preparation of galantine of quail stuffed with burdock root & shitake mushrooms

Galantine of quail stuffed with burdock root & shitake mushrooms, Sake Restaurant Brisbane food photographer John ReymentGalantine of quail stuffed with burdock root & shitake mushrooms, Sake Restaurant Brisbane food photographer John ReymentGalantine of quail stuffed with burdock root & shitake mushrooms, Sake Restaurant Brisbane food photographer John ReymentGalantine of quail stuffed with burdock root & shitake mushrooms, Sake Restaurant Brisbane food photographer John ReymentGalantine of quail stuffed with burdock root & shitake mushrooms, Sake Restaurant Brisbane food photographer John ReymentGalantine of quail stuffed with burdock root & shitake mushrooms, Sake Restaurant Brisbane food photographer John ReymentGalantine of quail stuffed with burdock root & shitake mushrooms, Sake Restaurant Brisbane food photographer John Reyment

Galantine of quail stuffed with burdock root & shitake mushrooms

Sake Restaurant Brisbane Sinichi Maeda food photographer John ReymentSake Restaurant Brisbane Shinichi Maeda food photographer John ReymentWagyu tataki, Sake Restaurant Brisbane Shinichi Maeda food photographer John ReymentSake Restaurant Brisbane Shinichi Maeda food photographer John Reyment

Shinichi Maeda with wagyu tataki

Wagyu tataki, Sake Restaurant Brisbane Shinichi Maeda food photographer John ReymentLamb katsu with beetroot, amazu, and jalapeño mayonnaise, Sake Restaurant Brisbane Shinichi Maeda food photographer John ReymentLamb katsu with beetroot, amazu, and jalapeño mayonnaise, Sake Restaurant Brisbane Shinichi Maeda food photographer John Reyment

Lamb katsu with beetroot, amazu, and jalapeño mayonnaise

Sake Restaurant Brisbane Shinichi Maeda food photographer John ReymentSake Restaurant Brisbane Shinichi Maeda food photographer John ReymentSake Restaurant Brisbane Shinichi Maeda food photographer John Reyment