Born in Yokohama Japan, Chef Tomoyuki Usui moved to Sydney in 2004, bringing more than 30 years of culinary experience. His career includes experience in Sydney’s hatted restaurants, as well as time at Paris’s three-Michelin-starred restaurant.

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Tomo opened his first restaurant in 2017, Restaurant PLAGE, followed by Izakaya UMINA in 2023—two very different expressions of his cooking, from refined French-Japanese cuisine to relaxed Japanese dining.

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Kholl is the culmination of that journey, bringing everything together in a harmony of classic and contemporary cooking, with precise technique, Japanese sensibility, seasonal produce, open-fire cooking and house-made fermentations.