We are pleased to introduce “TSUMARI BURGER: Special Minced-mead Cutlet of Tsumari Pork”from 22 July, a new menu supervised by chef, YONEZAWA Fumio. Mr Yonezawa who has been engaging with Echigo-Tsumari since 2015 has built deep understanding and knowledge of local ingredients of Echigo-Tsumari. He has come up with a new burger using soft-juicy Tsumari pork cutlet sandwiched in the home-made crispy buns. Fukinoto, one of the mountain vegetables being picked up by locals is served as a side (fried) and condiment (miso demi-glace sauce).
The burger is available for purchase and eating at the community space on the ground floor designed by Ryohin Keikaku Co., Ltd.
【Duration】From Thursday 22 July –Monday 20 September 2021
※ Closed on Wednesdays until the end of August. Available only on Saturdays, Sundays and public holidays from September.
【Opening hours】11:00－16:00 (Last order by 15:30)
【Venue】Community space on the ground floor of MonET
Menu / Price
- “TSUMARI BURGER: Special Minced-mead Cutlet of Tsumari Pork” (with fried potatoes) JPY1350
- Home-made lemonade ・Home-made watermelon soda JPY500
- Daily special shake JPY650
- Coffee JPY400-
Photo by Yanagi Ayumi
Community space (design observed by Ryohin Keikaku Co., Ltd)
About chef
Yonezawa Fumio
Born in Tokyo in 1980. He went to New York alone in 2002 after having worked in restaurants in Tokyo and appointed as the first Japanese sue-chef at Michelin -three-stared French restaurant Jean-Gerges. He worked as head chef in various restaurants after returning to Japan and took up a position of chef-de-cuisine in Jean-Georges Tokyo in 2014. He has been a head chef at THE BURN in Aoyama, Tokyo since September 2018.
Photo by Yanagi Ayumi
For inquiry
| Address | Museum on Echigo-Tsumari, MonET 6-1, 71-2, Honcho, Tokamachi-city, Niigata Prefecture, 948-0003 |
|---|---|
| info@tsumari-artfield.com |
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