A CULINARY JOURNEY 

A CULINARY JOURNEY 

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MARK OOSTHUIZEN 

‘’THE NOSTALGIC MOMENT OF CREATING SOMETHING BEAUTIFUL THAT WILL BE CONSUMED IN MINUTES BUT REMEMBERED FOR A LONG TIME’’- Mark
‘’THE NOSTALGIC MOMENT OF CREATING SOMETHING BEAUTIFUL THAT WILL BE CONSUMED IN MINUTES BUT REMEMBERED FOR A LONG TIME’’- Mark

Hospitality Consultation, Entrepreneur & Yacht Chef 

For the past 20 years I've been immersed in food, hospitality and service industry. Whilst Training extensively in Japanese cuisine with two Master chefs and working in prestigious restaurants, it managed to shaped my career and invoke a passion for people and food, enjoy a journey with me... 

Recent Adventure onboard M/Y HōM

145' Benetti 

"All in a days work"

Book cover - Lace of Salmon
Book cover - Lace of Salmon

Book concept "introduction"

The story - Mark began his career in 1999, working as a chef and trainee at a small Japanese restaurant in Port Elizabeth. Quickly developing an enthusiastic interest in the art of Asian cuisine, which led him to seek further apprenticeship. In 2000, he moved to Cape Town where he spent three and a half years working at a popular sushi bar in the Cape Town waterfront. It was here that he was fortunate to be able to learn from the industry best, including Japanese and Singaporean master chefs. Working in the mother city gave him the opportunity to cater to numerous Hollywood celebrities.  In 2003, he entered a new season of his career, he began to think about how to realize his dream to one day own his own Sushi Restaurant. he made the decision to step up, and with the assistance of a close friend, he was able to establish a small catering business in March 2004. Fushin was born. The company began by providing catering to the film and corporate industry in Cape Town. The hard work and boldness to realize his dream began paying off, he developed a good reputation in the local catering industry and was able to move the business to his own premises in Sea Point in 2006. Following the decision of moving back to his hometown of Port Elizabeth. In February 2008 he established a Fushin “pop up” at the Port Elizabeth harbor, sharing premises with another restaurant.  The first year of trading went extremely well, and the new Sushi restaurant began to grow a strong reputation in the local area.  He began to search for and acquire young and talented staff members who have since trained to be able to deliver the level of excellence expected by the now well-established brand and its clients. Fushin Sushi & Eastern Cuisine opened its doors in June 2009, after a setback with port trading regulations. The ideal premises in the then up-and-coming neighborhood of Richmond Hill, allowed him to begin renovations to a new space and create the elegant yet relaxed eating and socializing environment that it is today.