About Our Director
Tomotaka Ishizuka, the director of T&I, worked for authentic Japanese restaurants in Tokyo and Kanazawa which he received an award in the exhibition during that time. His strong will to “expand Japanese cuisine overseas”, lead him to become a head chef in restaurants in Australia.
After learning fundamental skills in restaurants in Tokyo, he moved to Melbourne for two-and-a-half-years from 2005 to earn overseas experience, and went back to Japan, Kanazawa to study Kaga Kaiseki course dish. In Kanazawa, Tomotaka earned great experience and knowledge about culture, traditional ingredients, recipes and more, of Kaga Kaiseki course dish.
After training in Kanazawa, Tomotaka was offered a head chef position of a Japanese restaurant in Casino Hotel in Melbourne, where he worked for a few years. In a diverse environment, he sought innovative ways of staff education, management of sales and budget, and improvement of Japanese cuisine. Also, he learned about Food Sanitation Law and Labour Standard Act of Australia.
Currently, Tomotaka has launched a Japanese restaurant consulting company in Australia, committed to support Japanese restaurant entrepreneurs.
T&I Japanese consulting, Melbourne Australia
Providing the needs for the client such as various restaurant consulting services, launch of a new business, menu designs and improving working area.
Ishizuka, Melbourne, Australia
Launch the first Kaga Kaiseki restaurant in Australia.
Chef de cuisine
KOKO Japanese restaurant Crown, Melbourne, Australia
Strived as a head chef for a few years of Crown Casino Melbourne.
Kisumé, Melbourne, Australia
Various management including staff education, budgeting, Labour Standard Act and Food Sanitation Law.
Kagaryouri Yaotatsu, Ishikawa, Japan
Learning about ingredients and cookery of traditional culture and traditions of Kanazawa, through Kaga Kaiseki course dish.
Training on how to check the quality of ingredients and arranging dish nicely.
Introducing and profiling Japanese distributors and local suppliers.
Menu and Kitchen Layout
Advice on the menu and kitchen design.
Kitchen Staff Training
Training and explaining; using kitchen knife, filleting fish, using unique ingredients and Japanese spices.