Tomoyuki Matsuya

Tomoyuki Matsuya


Hokkaido, Japan.

My father has owned a sushi restaurant since I was two years old. I grew up watching him work, so eventually, I became a sushi Chef as well. My name is well known as a Master Sushi Chef from my previous workplace at HaNa Ju-Rin Japanese Restaurant, but now I am not making sushi at Ramen Ichibandori every day. I am thrilled to introduce my new cooking style – Robatayaki (char-grilling) and ramen, instead. I haven’t changed my fundamental concept though, which is to never compromise in finding the freshest, local ingredients. In saying that, I am also incorporating the best quality Japanese ingredients, which I import from Japan. 

Due to diner demand, I have recently introduced a Sushi Omakase (trust the Chef) course, for the sushi lovers. 

Have you always wanted to be a Chef?

No, I studied a diploma of mechanical engineering to be an engineer.

How would you define your style?

Modern Japanese – fresh and healthy. 
What is your feature flavour these days?

Infused oil, such as shallot, bonito and prawn.

Your greatest culinary influence:  

It would have to be my Dad. 

What do you love about this business?

I can make what I really want to make, which in turn makes my customers happy.     

An ingredient you can’t live without?

Shallot and ox tongue.

Most ‘eyebrow-raising’ menu item? 

Wagyu ramen. 

Signature dish: 

The Signature 2.0 Ramen: soy soaked, char-grilled chashu ramen in soy tonkotsu and torigara soup.

Ramen Ichibandori

Ramen Ichibandori

Nothing is more satisfying than a steaming bowl of ramen and in Neutral Bay, noodle lovers head to Ramen Ichibandori on Military Road. On a balmy Sydney night, sit kerbside and soak up the city vibe; or dine indoors and watch talented Chefs in action as they prepare, slice, dice and serve tempting morsels and aromatic bowls of authentic Japanese fare. Always start with edamame – green soybeans on the vine – before pan-fried pork gyoza dumplings or simmered octopus with truffle oil; while Wagyu yakuza ramen will tempt the carnivore as it is delivered to the table with steam rising from the bowl, washed down with an obligatory glass of sake. Dessert lovers aren't forgotten with matcha rice cake and yuzu sorbet; or take away a housemade traditional wagashi, filled with fresh cream.

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