Tracked on 1 list across 1 authority.
Freewheeling cuisine by a chef with Japanese spirit and Western learning. Gratin of truffles and clams is reminiscent of scallop coquilles served at Western restaurants. Use of serving dishes irrespective of cuisine shows a blending of Western and Japanese styles. Lacquered wooden trays, however, change with each dish, professing a sensitivity to beauty that pervades every aspect of Shimmonzen Yonemura. Supported by a team of young workers, the cuisine of Chef Masayasu Yonemura evolves with each restaurant he opens, from Kiyacho to Yasaka to Shimmonzen.
Shimmonzen Yonemura appears on 1 of the lists Mouga tracks, and written up on 1 more. Here's the full trail, dated and linked to each source.
