AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Tomoyuki Usui
Born:
History:
Since I was 10-years-old. Cooking is my life and it is the place where I can put in that extra effort and passion.
How would you define your style?
What is your feature flavour these days?
Smoking, caramelising and yuzu.
Obsessive compulsive about?
Cleanliness and presentation.
Your greatest culinary inspirations/influence?
Pascal Barbot and Shuzo Kishida.
What do you love about this business?
It would simply be the feedback. It makes me motivated and very happy when guests have a good time and tell me the food was delicious.
An ingredient you can’t live without?
Signature dish:
Yokohama, Japan.
History:
I was trained in classic as well as modern French restaurants throughout Yokohama. In my late 20s, I moved to Sydney where I worked in Modern Japanese restaurants like Koi and Waqu, before moving to Paris where I worked at L’Astrance. Soon after, I moved back to Sydney and became Head Chef at Rabbit Hole Bar and Dining and S'Age Bistronomy. I now own my own restaurant, Plage.
Have you always wanted to be a Chef?
Since I was 10-years-old. Cooking is my life and it is the place where I can put in that extra effort and passion.
How would you define your style?
Simple and modern using seasonal produce. I focus on the seasons and cooking with precision.
What is your feature flavour these days?
Smoking, caramelising and yuzu.
Obsessive compulsive about?
Cleanliness and presentation.
Your greatest culinary inspirations/influence?
Pascal Barbot and Shuzo Kishida.
What do you love about this business?
It would simply be the feedback. It makes me motivated and very happy when guests have a good time and tell me the food was delicious.
An ingredient you can’t live without?
Salt and butter.
Most "eyebrow raising" menu item:
Sweet sake mirin ice cream.
Signature dish:
Scallop sashimi with butter powder, kombu cream and dill essence.