#374 Reki Reinantha | Sachi, Atsu, & Common Cuts

#374 Reki Reinantha | Sachi, Atsu, & Common Cuts

From Conversation with a chef by Jo Rittey

July 20, 2026 · 37 min

About this episode

Reki Reinantha shares his journey from architecture to creating accessible Japanese cuisine in Australia.

There is something very easy and generous about the way Reki Reinantha tells his story. He came to Australia from Indonesia as a high school student, began studying architecture, then slowly found himself pulled towards the kitchen and the pleasure of making people happy through food. Since then, his path has taken him through Japanese restaurants, major hospitality groups, pop-ups, setbacks and, eventually, businesses of his own. Since then, his path has taken him through Japanese restaurants, major hospitality groups, pop-ups, setbacks and, eventually, ventures of his own. Today, that includes Sachi, his seafood and sushi restaurant built around the idea that exceptional Japanese food can be both highly skilled and genuinely accessible; Atsu, which has earned a loyal following for its fun katsu, skewers and highballs; and Common Cuts, a newer venture that applies the same philosophy of quality and approachability to Melbourne's steakhouse scene. But what stayed with me most was not the scale of what he has built. It was the way he talks about the people around him: the responsibility of leading a team and the very lovely belief that good things happen when you are surrounded by…

People in this episode

Host: Jo Rittey

Guest: Reki Reinantha

Topics covered

Mentioned in this episode

Organizations: Sachi, Atsu, Common Cuts

Places: Australia, Indonesia, Melbourne

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