Chef Yu Tomiya

Chef Tomiya Yu – Trained at Osaka Cooking & Confectionery College, where he specialised in vegetables and achieved a licence to prepare the famously deadly fugu. 

His kitchen chef experience began in Osaka at different Kappo & Kaiseki restaurants before he caught the attention of Hong Kong New World Millennium Hotel and took on the role of sushi chef at Sagano. 

He pursued further as head chef at Gyotaku and became Executive Chef at Mizutani in Alva Hotel by Royal. 

As a pedigreed sushi and Kaiseki chef, Yu continues as a private chef and consulting in multiple Japanese fine dining
projects.

Facebook:Tommys Kitchen
Instagram : tommys_kitchen_hk

Your restaurant/business
Tommy’s Kitchen (Catering, Pop Up, Food Consultant)

 

Describe your kitchen?
Japanese Cuisine, Handcrafted Japanese Ingredients, Sustainable to Seasonal Foods.

 

Favorite Chefworks Item and why?
The Springfield White Chef Jacket. Stylish & Comfortable to wear.

 

First job?
New World Millennium Hong Kong (Former Nikko Hotel) Sagano (First Job in HK).

 

Your favorite cookbook?
Otoshi, Zensai , Benri-Shuu (Japanese)

 

Your Awards?
From now onwards…

 

Your cooking inspiration?
My Father, My First Restaurent Head Chef, Some Chef Friends

 

Your specialty dish?
Wagyu Beef & Truff Rice Pot (Kamameshi)

 

Favourite dish to eat?
Japanese Tapas (Tsumami)

 

Weirdest thing you ever ate?
Stewed Pork Offal

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Favourite ice cream flavour?
Sake Ice Cream

 

Favourite drink?
Hi-Ball (Whisky with Soda)

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Favourite wine (be specific)?
Tetta Wine (Okayama Prefecture Wine in Japan)

 

Who would you most like to cook for?
Everyone who is looking forward to my cooking

 

Who would you least like to cook for?
Not sure

 

Favourite thing to do when not cooking?
Going out to eat good food and playing soccer

 

Your latest project?
Spread the good things of Okayama prefecture in Japan to HK

 

Favourite city and why?
1) Okayama as it’s my birthplace place 2) Osaka as it’s my second home town

 

Your greatest indulgence?
Eating good meals at restaurants

 

Your all-time best culinary trip?
Study every time, everything. Cook with the image of the “Happy Smiles” of the customer who is going to eat it.

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