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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. 

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