Japan has long held a special place in Raf Mendelsohn’s heart. The Melbourne-based designer traces it back to childhood Saturday “sushi nights”, which sparked his fascination with Japanese food and culture. Those early memories later evolved into Japan Food Club, a creative side hustle where his interests in Japanese cuisine, design and architecture come together. The project spans a Tokyo Coffee Guide and Donut Food Club, a Japanese-inspired sourdough doughnut pop-up that appears periodically at cafés around Melbourne. Raf is not a chef, but he sure knows how to cook.
10 ingredients you always have in your fridge:
A good quality soy sauce, Kewpie mayo, Sriracha, locally made chilli oil, eggs, milk, daikon, wasabi paste, miso paste – and a few cans of Boss Coffee for emergencies. You never know when you’ll need a Japanese caffeine hit.
What is your most memorable dining experience?
The first time I tried a high-quality Omakase in Tokyo. Almost every piece of sushi that I ate instantly became the best thing I had ever tasted. The progression of the meal felt like a perfectly composed symphony – every course intentional, every detail considered. It completely shifted my understanding of how precision, patience and obsessive attention to detail can transform something simple into something truly magical.
What influenced your love of food?
Growing up, my parents were always experimenting in the kitchen. There was constantly something bubbling away: yoghurt cultures fermenting, sourdough starters being fed, homemade sushi nights taking over the dining table. Many of our travels and family milestones were centred around food, and that made it feel important. It sparked my curiosity early and pushed me to keep exploring.
Who is the best cook you know?
A close friend’s Mum, who is Vietnamese. Her home cooking is amazing – fragrant bowls of pho, crispy bánh xèo, vibrant bún riêu. It’s the kind of food that tastes like it’s been perfected over decades. I always try to “coincidentally” show up around dinner time.
Who is on your dream dinner party table?
Honestly, my closest friends and family. I enjoy food the most when I’m relaxed, comfortable and sharing it with people I love. The conversation flows, the jokes get louder, and somehow everything tastes better.
Share the menu of your last supper.
Sushi for entrée, sushi for main, sushi for dessert.
What is your favourite vegetable?
Cucumber. It’s crisp, refreshing and endlessly versatile. Eat it raw, pickle it, dip it, smash it, toss it through salads – it always delivers.
Top five favourite places to dine?
Phoenix Soars, West Lake Yum Cha, Kenzan (at the sushi bar), Very Good Falafel, and Moon Mart.
Raf’s recipe for a nostalgic, pimped-up Konbini egg sando
I travel to Japan often, and many of my most sentimental food memories live there. The konbini egg sandwich is usually the very first thing I eat when I land in Tokyo – a soft, comforting ritual that confirms I have arrived. Whenever I’m missing Japan, I recreate my own elevated version at home. It keeps the nostalgic creaminess of the classic, but adds a little indulgence. They’re also perfect for picnics or long lunches with friends – and always disappear quickly. For the best result, quality matters. Use fresh eggs, an authentic, pillowy shokupan loaf and original Kewpie mayo (this is not the moment to substitute). I like to dial up the flavour with a hit of Japanese chilli flakes and layer in a thick, juicy chicken katsu for crunch and contrast. It transforms something humble into something a little bit spectacular.
Ingredients
Makes two sandwiches
- Bread
- 1 loaf Japanese shokupan (seek out a good Japanese bakery – my personal favourite is the fresh loaf from Bakemono).
- Egg Filling
- 4 eggs
- Kewpie mayo, to taste
- 10g sugar
- 10g milk (for extra creaminess)
- Salt and white pepper
Chicken Katsu
- 2 chicken thigh fillets, skin removed
- Plain flour
- 2–3 eggs, beaten
- Panko breadcrumbs
- Shichimi togarashi
- Neutral oil, for frying
Method
- Place the chicken between baking paper and gently pound until evenly thin. Season the flour generously with salt, pepper and shichimi togarashi.
- Coat the chicken in flour, dip into egg, then press firmly into panko until evenly covered.
- Fry in a heavy-based pan over medium heat until golden, crisp and cooked through.
- Rest on a wire rack to maintain crunch.
- Hard-boil the eggs (I prefer them just shy of fully set for a softer, creamier texture).
- Peel and roughly mash the eggs – you want texture, not paste – and fold through Kewpie mayo, sugar and milk. Season to taste with salt and white pepper.
- Cut four thick slices of fresh shokupan and spread a generous layer of egg filling across one side.
- Sprinkle lightly with extra shichimi togarashi if desired.
- Top with a crispy chicken katsu fillet.
- Close the sandwich (you can trim the crusts for that authentic konbini finish but I like to keep the crusts on for extra chew). Slice cleanly in half and serve immediately.
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