Tomoyuki Matsuya

Hokkaido, Japan.

 

My father has owned a sushi restaurant since I was two years old. I grew up watching him work, so eventually, I became a sushi Chef as well. My name is well known as a Master Sushi Chef from my previous workplace at HaNa Ju-Rin Japanese Restaurant, but now I am not making sushi at Ramen Ichibandori every day. I am thrilled to introduce my new cooking style – Robatayaki (char-grilling) and ramen, instead. I haven’t changed my fundamental concept though, which is to never compromise in finding the freshest, local ingredients. In saying that, I am also incorporating the best quality Japanese ingredients, which I import from Japan. 

Due to diner demand, I have recently introduced a Sushi Omakase (trust the Chef) course, for the sushi lovers. 

No, I studied a diploma of mechanical engineering to be an engineer.

Modern Japanese – fresh and healthy. 

                        

Infused oil, such as shallot, bonito and prawn.

It would have to be my Dad. 

I can make what I really want to make, which in turn makes my customers happy.     

Shallot and ox tongue.

Wagyu ramen. 

The Signature 2.0 Ramen: soy soaked, char-grilled chashu ramen in soy tonkotsu and torigara soup.