Born:
Japan.
History:
Masahiko Yomoda is a Michelin-starred chef celebrated for his innovative approach to Japanese cuisine, blending
traditional techniques with French culinary artistry. His culinary journey began in Japan, where he trained under
master Chefs, refining his skills in precision, presentation and flavour harmony.
Early in his career, he played a pivotal role at Restaurant Vivraishe, mastering the art of kaiseki and French-inspired Japanese cuisine.
Chef Yomoda’s global experience includes leadership roles at world-renowned establishments such as Galileo at the
Observatory Hotel in Sydney, Ishizuka in Melbourne and Ten Japanese Fine Dining in Kuala Lumpur.
At Galileo, he developed a French-Japanese fusion approach, bringing elegance and artistry to every dish. His tenure at Ishizuka
saw him crafting exquisite kaiseki menus in an intimate 16-seat dining room, combining seasonal Australian
ingredients with traditional Japanese techniques.
In Kuala Lumpur, at Ten Japanese Fine Dining, his signature dishes, such as roasted duck with miso and hazelnut, showcased his ability to merge innovation with classic flavours.
Now based in Australia, Chef Yomoda continues to push culinary boundaries, integrating local ingredients into his Japanese repertoire while maintaining the finesse and creativity that define his style.
Have you always wanted to be a Chef?
Absolutely. From a young age, I was inspired by the way food connects people and conveys culture. This passion grew as I immersed myself in learning both traditional Japanese and French culinary arts.
How would you define your style?
A harmonious fusion of Japanese precision and French sophistication, centred on seasonal ingredients and bold flavours.
What is your feature flavour these days?
Umami-rich dishes using fermented ingredients like miso and soy, paired with the freshness of Australian produce.
Obsessive-compulsive about?
Ensuring every dish is balanced, multi-sensory and presented with perfection.
Your greatest culinary influence:
My mentors in Japan and France, who taught me the importance of discipline, respect for ingredients and creativity.
What do you love about this business?
The ability to bring joy through food and constantly innovate in an ever-evolving industry.
An ingredient you can’t live without?
Dashi. It forms the essence of many Japanese dishes, providing depth and complexity.
Most ‘eyebrow-raising’ menu item?
Lobster rolls with Japanese mayo and ‘Roppongi sauce’ at Tokyo Laundry - a surprising yet loved fusion dish.
Signature dish:
Roasted duck with burdock, purple carrot, and Madère sauce - blending Japanese ingredients with French techniques.
What can diners expect when they eat at your restaurant?
An immersive culinary journey combining refined Japanese techniques with the best of local Australian ingredients, presented with creativity and elegance.
What is your go-to meal at home when you don’t feel like cooking?
A simple bowl of dashi-based udon or a comforting Japanese curry - flavours that are hearty, quick and satisfying.
