Tomoyuki Usui

Tomoyuki Usui


Yokohama, Japan. 


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. 

Restaurant Plage

Restaurant Plage

Fusing Japanese flavours with Australian fare, Restaurant Plage on Military Road in Cremorne is fast earning a loyal local following. Plage’s inviting, relaxed vibe of light wooden chairs and black wire lights reflects a cosy, casual décor, where guests can while away the cares of the day by sipping a glass of red and contemplating a menu of taste tempters to tease any palate. Kick off a memorable dining experience with a starter of bonito sashimi with whipped black garlic, black vinaigrette and red miso powder; or perhaps Wagyu beef carpaccio with dashi broth, cured egg yolk, genmai and kombu dashi. Then delve into the likes of market fish, prune and semidried tomato sauce and celeriac puree, making sure to leave room for a dessert of fig and meringue tart with coconut and rum ice cream.

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