Chef Focus: Brayden Davies, Boxtree

February 07, 2024

We sat down with Brayden Davies, Head Chef at the iconic Boxtree Restaurant, to talk about his culinary journey and how SushiSushi ingredients has influenced his menu!

SS: Tell us about your restaurant, how long it’s been running and what the core concept is?

Brayden: The Boxtree restaurant is known as a bit of an institution. It was founded in 1960, and over its long period, it has held 2 Michelin stars, and most recently, 1 Michelin star back in 2018. It has had some massive names in the industry come through its doors, such as Daniel Clifford and Marco P. White. You can't really characterize this restaurant on paper; the Boxtree is the Boxtree, and hopefully, with the new relaunch, it is a version of the food the customers have never experienced before.

SS: How long have you been a chef and where did it all start?

Brayden: I've been a chef for 11 years, starting my career back home on the beautiful coast of Perth, Western Australia, at the formerly 2-hatted Clarkes of North Beach.

SS: What are the biggest trends in the industry this year?

Brayden: The biggest trend this year, I believe, is Koji spores. I'm seeing a lot of cool things and ideas people are exploring with them, for example, making vegetarian charcuterie.

SS: How is your relationship with SushiSushi and how long have you worked together?

Brayden: I first started using Sushi Sushi products when I was a young chef working at the Raby Hunt. It was such an incredible experience using these beautiful tins of yuzu togarashi and even sansho pepper. I believe that using some of those cool products back then has certainly inspired my current menu style.

SS: What Japanese products do you currently use in your menu?

Brayden: Currently on the menu, we are incorporating Tomato ponzu in a tomato snack, Shibua yakitori glaze to finish our guinea thighs, Yuzu togarashi to season our BBQ Lango course, and finally, one of the tastiest additions involves blending our dehydrated finger lime rinds and mixing them with Sushi Sushi's sansho pepper to create a super citrusy/mega sansho. This flavorful blend is then finished over our cup of Lango bisque for our guests to drink, providing a super kick of flavor.

SS: If money were no object, what Japanese ingredient would you always have on the menu?

Brayden: Definitely, it would have to be fresh Calamansi or Yuzu. They both would be on the menu now if the GP would allow it! I just love everything about both these fruits, from their zest to the juice; the dish combo possibilities are endless.

SS: How has using Japanese ingredients influenced your menu?

Brayden: For me, their influence has been significant. Given the numerous questionable variations of Asian and Japanese products in the market, being able to use the authentic gear that Sushi Sushi supplies is a genuine privilege.

SS: If you could travel to Japan tomorrow just for food, what would be the top things you’d want to do or try?

Brayden: I'd really want to delve deep into the fish markets, butchers, unique vegetable markets, and get my hands on some items that we struggle to get fresh over here in the UK for a decent price. I'm absolutely obsessed with Wagyu! I think I'd want to fully experience preparing a puffer fish too (the one that can be lethal). I reckon that would be a cool story to tell people, assuming it went well.

SS: Why do you think Japan is so admired in the West for its cuisine?
Brayden: I believe the West admires Japan so much in cuisine because of how seriously and professionally they take cooking. From the knives they use for each job to the small details like using different brushes for various types of sushi made from different animal hair, the level of precision is immense. The amount of pride and dedication Japan has for their crafts is something we all should admire.
SS: Sake or Beer?

Brayden: Is cider an option? My Dad might disown me for this answer, as he loves a lager; however, I’m going to have to say sake because I'm not much of a beer drinker.

Links to Products Mentioned:

Tomato Ponzu -

Yuzu Togarashi -

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