多忙な１日、仕入れから営業まで密着〜６月編

We share glimpses into the everyday life of a chef and easy recipes you can make at home. [Self-Introduction] Yuto Sawatari, born April 1985 Foraging for wild vegetables in spring, mushrooms in autumn On my days off, I go fishing in search of seasonal ingredients. I'm grateful every day for my enjoyable life as a chef! [Shiki no Aji Yuzen] Omakase Yuzen Course 4,900 yen, 6,900 yen, 8,900 yen (tax included) For memorial services, celebrations, etc. We can also accommodate other budgets. *As I harvest ingredients myself, there may be temporary closures. Please make a reservation before visiting the restaurant. Hokkaido, Tomakomai City, Shirakaba-cho 4-1-8 Business Hours 5 PM - 10 PM TEL: 090-3231-4525 Closed: Wednesdays 【Instagram】   / yu_zen.daining   ↓Check this out too! Search for 【Hokkaido Fishing Channel】!    / @hokkaidofishingch2683   For business inquiries, please contact: [email protected] #A Day in the Life of a Chef #Routine #Tomakomai