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
Instagram : tommys_kitchen_hk
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.
New World Millennium Hong Kong (Former Nikko Hotel) Sagano (First Job in HK).
Your favorite cookbook?
Otoshi, Zensai , Benri-Shuu (Japanese)
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
Favourite ice cream flavour?
Sake Ice Cream
Hi-Ball (Whisky with Soda)
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?
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.