Chef Yu Tomiya
Founder of Tommy's Kitchen. Born in Okayama, Japan. After graduating from high school, he studied Japanese cuisine at the Osaka Culinary and Confectionery College, where he also earned a certified fugu (pufferfish) chef license. He began his culinary career in 2006, working at various traditional Japanese restaurants and kappo-style eateries in Osaka. Driven by an international mindset, he moved to Hong Kong in 2012.
For 15 years, he served as the sushi chef at “Sagano,” the Japanese restaurant at New World Millennium Hong Kong Hotel (formerly Hotel Nikko Hong Kong). Later, he became Head Chef at “Gyotaku,” and also took part in the pre-opening and launch of “MIZUTANI,” the Japanese restaurant at Alva Hotel by ROYAL, where he served as Executive Chef.
Since the summer of 2020, in response to the pandemic, he has been working as a freelance chef under the name Tommy's Kitchen, offering private catering services and consulting for Japanese F&B brands expanding into Hong Kong.
Chef Oisix × Chef Yu Tomiya
Chef Tomiya is highly skilled in kaiseki and Japanese cuisine, honed through his extensive experience in kappo restaurants in Osaka. He specializes in dishes that maximize the umami of dashi and highlight the natural flavors of ingredients, such as sushi.
For the Chef Oisix series, he brings his expertise to create authentic Japanese flavors that can be easily and deliciously enjoyed at home.
