By Leigh O’Connor.
Blending traditional Japanese techniques with French culinary artistry, Masahiko Yomoda is a Michelin-starred Chef celebrated for his innovative approach to fusion cuisine.
Masahiko’s culinary journey began in Japan, where he trained under Master Chefs, refining his skills in precision, presentation and flavour harmony.
Early in his career, he played a pivotal role at Restaurant Vivraishe, mastering the art of kaiseki and French-inspired Japanese cuisine.
Now heading the kitchen at Nikkita in Manly, Masahiko delivers a vibrant menu with Latin and Japanese influences at this lively restaurant which boasts cosy spaces and a charming backyard not far from the beach.
Chef Yomoda’s global experience includes leadership roles at world-renowned establishments such as Galileo at the Observatory Hotel in Sydney, Ishizuka in Melbourne and Ten Japanese Fine Dining in Kuala Lumpur.
"From a young age, I was inspired by the way food connects people and conveys culture. This passion grew as I immersed myself in learning both traditional Japanese and French culinary arts,” he tells AGFG.
Masahiko describes his style as a harmonious fusion of Japanese precision and French sophistication, centred on seasonal ingredients and bold flavours.
"I like to ensure every dish is balanced, multi-sensory and presented with perfection. These days, I’m featuring umami-rich dishes using fermented ingredients like miso and soy, paired with the freshness of Australian produce.”
Diners at Nikkita can expect an immersive culinary journey combining refined Japanese techniques with the best of local Australian ingredients, presented with creativity and elegance.
While Masahiko points to roast duck with burdock, purple carrot, and Madère sauce as his signature dish, it is his recipe for asparagus green tarts with AGFG home cooks:
"This recipe combines a crisp, flaky tart shell with a fusion of Japanese and Chilean ingredients - the fruity heat of aji amarillo and the smooth sweetness of saikyo miso infuse the cream cheese with depth, while the fresh, vibrant green of asparagus adds a beautiful visual contrast.
"The dish balances classic flavours with a modern twist, offering a seasonal delight that celebrates both texture and taste.”
The ability to bring joy through food and constantly innovate in an ever-evolving industry is what this Chef loves most about the business, while he names dashi as an ingredient he can’t live without saying it forms the essence of many Japanese dishes, providing depth and complexity.
It is no surprise then, that his favourite go-to meal when he can’t be bothered cooking is a simple bowl of dashi-based Udon noodles or a comforting Japanese curry – flavours that are hearty, quick and satisfying.
