Kazuki Tsuya

Chef Kazuki Tsuya's culinary philosophy is deeply rooted in the Japanese principles of 'Omotenashi' and 'Ichi-go ichi-e'. Omotenashi signifies an intuitive, kind, and distinct approach to hospitality, ensuring every guest feels welcomed and cherished. Ichi-go ichi-e, meaning 'every moment is one-of-a-kind and something to be treasured,' underscores his commitment to making each dining experience memorable and unique, acknowledging the singular value of shared moments. At the core of his food ethos is the belief that 'less is more,' a philosophy that champions balance and simplicity. His menu is meticulously guided by the seasons, with an unwavering focus on showcasing the highest quality Australian produce. Chef Tsuya's aim is to present ingredients at their peak, allowing them to 'stand alone as a thing of beauty.' This dedication to sourcing extended to establishing kitchen gardens in Daylesford in collaboration with local gardener Raymond Robinson, providing fresh, direct-from-earth vegetables and herbs. His overarching vision is to forge new traditions within a harmonious 'Euro-Japanese' dining experience. He seamlessly blends the refined sensibility of his native Japan with classic French techniques, applying them to the vibrant bounty of Australian ingredients. The result is food that is not only delightful and restorative but also offers 'nutrition for the soul,' served in an environment where flavors, service, and interiors are all harmoniously integrated. Chef Kazuki Tsuya's technical mastery is a sophisticated synthesis of classical French techniques and precise Japanese sensibilities. Having honed his skills at institutions like France Soir, where he mastered classic French technique and whole carcass butchery, and under Alla Wolf-Tasker at Lake House, he applies these rigorous foundations to a Euro-Japanese culinary style. His approach to flavor and plating emphasizes 'less is more,' focusing on a single, pristine ingredient gently elevated by a few complementary accompaniments to achieve balance and simplicity. Dishes are thoughtfully crafted, yet possess a distinct 'punch.' Among his most celebrated signature dishes are a delicate Moreton Bay bug dumpling luxuriating in a buttery sake and ponzu sauce; lightly cured kingfish brightened by a white soy and buttermilk dressing, crisp fish skin, and pomelo; and a perfectly cooked slab of aged duck served with radicchio, blackberry, and shiitake. His house-made sourdough is famously accompanied by pitch-black seaweed butter. Other notable creations include raw pipis presented in their shell, seasoned with soy and ginger; rich chicken liver piped into a savory choux with a counterbalancing plum and umeshu gel; and delicate duck-heart skewers. The visual artistry extends to the presentation, with dishes frequently served on exquisite charcoal crockery crafted by ceramicist Bridget Bodenham.

Career

• Chef-Owner at Kazuki's (original), Daylesford, Victoria
• Chef-Owner at Kazuki's, Melbourne, Victoria