
	THE MASTERY OF HEKARU ORITA SAN In a land where the freshness and purity of seafood is paramount, Hekaru Orita San, Master Chef at the Royal Hyatt Tokyo, has extensively tested, prepared and served Robarra barramundi, and declared that 'its flesh comes from the purest sweet water fish available on the world markets'. It is ideally suited for sushi and sashimi dishes as the purity, consistent quality and delicate flavour of Robarra is impeccable.
Paul Bocuse \| Peter Jarmer \| Hekaru Orita San \| Bernhard Oerbli \| Peter Swordman David Chow \| Sean Tuite \| James Bodrogby \| Andrew Fielke \| Peter Doyle \| Robert Choo Bart Beek \| Richard Harris \| Branchong (Kak) Ninkumwongs \| Tom Milligan \| Walter Wagner Home \| Facilities \| Endorsements \| Awards \| Recipes \| Sales \| Contact ©2000 Robarra Pty. Ltd.