Meet the Chef | 冨谷主廚介紹
Founder of "Tommy's Kitchen." Born in Okayama, Japan.
「Tommy's Kitchen」主理人。出生於日本岡山縣。
After graduating from the Osaka College of Culinary Arts, Chef Tommy specialized in Japanese cuisine and earned his licensed Fugu (Pufferfish) Chef certification. He began his professional career in 2006, honing his skills at prestigious Ryotei and Kappo restaurants across Osaka.
高中畢業後進入大阪調理製菓專門學校學習日本料理，並取得河豚料理師執照。2006年起在大阪多家料亭與割烹餐廳展開料理生涯。
Driven by a passion for international culinary exchange, he moved to Hong Kong in 2012. He served as the Head Sushi Chef at "Sagano" in the New World Millennium Hong Kong Hotel (formerly Hotel Nikko) for 15 years.
由於對海外發展有興趣，於2012年移居香港，並於「千禧新世界香港酒店（前日航酒店）」旗下日本料理餐廳「嵯峨野」壽司吧擔任主廚長達15年。
Chef Tommy later served as Executive Chef at "Gyotaku" and led the grand opening of "MIZUTANI" at Alva Hotel by ROYAL. In the summer of 2020, he launched "Tommy's Kitchen," providing private catering and consultancy services for Japanese culinary enterprises entering the Hong Kong market.
此後曾任日本料理餐廳「魚作Gyotaku」料理長，並以總料理長身份參與 Alva Hotel by ROYAL 旗下和食餐廳「MIZUTANI」的開業企劃。自2020年夏起，因應疫情契機轉為自由主廚，以「Tommy's Kitchen」名義承接私人到會與顧問工作，協助進軍香港的日本餐飲企業推動本地業務。
Chef Oisix × 冨谷 優 主廚
With deep expertise in Kaiseki and traditional Washoku, Chef Tommy is a master of "Dashi" (Japanese broth), skillfully enhancing the natural essence of every ingredient—a style reminiscent of the finest sushi.
冨谷主廚擅長懷石料理與和食全般，累積了豐富的割烹經驗，特別擅長發揮高湯（出汁）的風味，以及如壽司般突顯食材本身魅力的料理風格。
In collaboration with Chef Oisix, he brings his refined techniques to your home, allowing you to enjoy authentic, gourmet Japanese cuisine with effortless preparation.
這次參與 Chef Oisix 系列的開發，也充分展現了他精湛的技藝，讓大家能夠以最輕鬆的方式，在家享受道地又美味的日本料理。
