I have worked with Chef Yumoto in Shangri-la hotel Taipei in 2006-07.
At that time, he was the Executive Japanese Chef of Suntory Japanese restaurant and I was his Sous chef. I have learnt a lot from him during this period and he sill keeps inspiring me as my mentor.
This winter in February, he has taken 9days out from his busy schedule, flown himself to Guangzhou and support me in I by Inagiku Japanese restaurant, W Guangzhou. "Reunion"!!
Assorted tempura by Chef Yumoto
8 types of appetizers by Chef Yumoto
After so many years of working experience in over seas, Chef Yumoto has returned to Japan in 2009 and now he runs a restaurant "Unaji"(海菜寺) as an Executive chef / President of the restaurant.
The restaurant is located just outside of Tokyo, "Kamakura", by the pacific ocean.
"Kamakura" was once a capital of Japan over 800 years ago. The city preserves many old temples and shrines, and the 760 years old statue of the Buddha.
Whenever I get a chance to go back to Tokyo, I always visit his restaurant and those temples in Kamakura. Enjoy his wonderful food and the spectacular view of the pacific ocean from his restaurant's terrace at the same time!
Find out more about "Unaji" →"Restaurant Unaji -Official Website-"
Grilled eggplant roll with Sirako on top (left), Sliced lotus root and crab meat roll (right)
Burdock root and soy bean milk mousse with sea eel (left),
Deep fried shrimps meat & taro ball with bonito flakes (right)
Assorted sashimi platter
Pork & Wagyu beef vegetable rolls with yuzu & sesame flavored "Soup Shabu-Shabu" hotpot (left)
Black sesame ice cream with "Kinako" -soy bean powder- and black sugar sauce
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