Try new menu produced by Fumio Yonezawa at Tsumari Kitchen

NEWSPosted : October 11, 2019

We are pleased to announce that TSUMARI KITCHEN at NUNAGAWA Campus opens during Echigo-Tsumari Art Field 2019 Autumn.

Two set meal menu produced by Fumio Yonezawa will be cooked and served by local people. Please stop by for lunch at TSUMARI KITCHEN!

Doria featuring rice from terraced rice field and seasonal vegetable, kabu turnip topped with truffle
Hot pressed sandwitch featuring pate de champagne of Tsumari Pork

Lunch at JPY1,200 (including tax)

  • Main menu
    A.Doria featuring rice from terraced rice field and seasonal vegetable, kabu turnip with cream soup of kabu leaves
    B.Hot pressed sandwitch featuring pate de champagne of Tsumari Pork served with cabbage coleslaw marinade with grain mustard
  • Side options
    Pickled root vegetables or marinade dishcloth gourd and grapefruit
  • Drink
    Coffee HOT/ICE
    Tea HOT/ICE

Open dates
Sun 14, Sat 19, Sun 20 Oct / Sat 2, Sun 3, Mon 4 Nov 2019
※ Closed on Sat 26 and Sun 27 Oct 2019
Opening hours: 11:00 - 15:00

※ Closed on Sat 12 and Sun 13 Oct due to the Typhoon Hagibis.

Venue
NUNAGAWA Campus (576 Murono, Tokamachi-city, Niigata)


A special dinner occasion will be held at Echigo-Matsudai Satoyama Shokudo on Sat 26 October!
Click ≫here for details and booking.

Fumio Yonezawa


Born in 1980 in Tokyo. After working in a several restaurants in Tokyo, Yonezawa moved to New York alone and was appointed as the first Japanese sous-chef at Michelin-stared restaurant, Jean-Georges in New York. Worked as a grand chef in many restaurants after returning to Japan and became a chef de cuisine at Jean-Georges Tokyo in 2014. Took up a grand chef position at The BURN in Aoyama, Tokyo from September 2018.