Melbourne restaurant Tokyo Tina names new head chef

Sushil Aryal, the new head chef of Tokyo Tina.

After stints at Cumulus Inc., Jardin Tan, Moon Under Water and Cutler & Co, Sushil Aryal has graduated to head chef of the Commune Group's Windsor restaurant, Tokyo Tina.

Born and raised in Nepal, Aryal moved to Australia at the age of 18 before spending the next 12 years honing his skills at various Melbourne venues.

Crab tsukemen ramen.

Informed by a voracious love of travel (he once visited 22 countries in one year), Aryal brings to Tokyo Tina an ecclectic palate and a passion for interesting, unusual and spice-driven flavours.

Accordingly, he has updated Tokyo Tina's spring menu with such dishes as crab tsukemen ramen; white cute chicken udon noodle with sesame, wombok and crispy chilli oil; kingfish sashimi with yuzukosh┼Ź, shiso and ginger; and whole flounder, diamond clams, bonito butter and wakame.

Commune Group's portfolio of restaurants includes Hannoi Hannah, Neptune, Impala, and Tokyo Tina.