ABOUT CHEF 關於總料理長

Executive Chef Kohei Tomita 
米芝蓮名廚 冨田耕平

After graduating from culinary school, Executive Chef Tomita trained at Japan’s renowned kaiseki restaurant, “KITCHO”. He continued to hone his craft at some of Japan’s finest ryōtei, as well as restaurants specialising in dishes made with fugu (blowfish) and suppon (soft-shell turtle). In 2014, he joined Chef Masanobu Shiranita’s eponymous restaurant, where he took on the role of Chef de Cuisine. In 2018, Chef Tomita took over the culinary and central kitchen operations at all three restaurants under Shiranita Group. With close to twenty years of experience in traditional Japanese cuisine, Chef Tomita brings SARA’s food back to the roots of washoku dining. Instead of focusing on fussy cooking techniques and plating, Chef Tomita uses his skillful hands to present the pure and unadulterated flavours and ingredients of Saga Prefecture to Hong Kong diners.

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總料理長冨田耕平先生從料理專門學校畢業後，在日本名店吉兆餐廳受訓，餐廳以懷石及會席料理聞名。其後曾於多間高級料亭及河豚水魚料理專門店任職，2014年加入由白仁田政信先生創立的西中洲しらに田，成為店主的得力助手兼料理長；2018年起更接手管理しらに田集團旗下三間餐廳的廚部及中央廚房。擁有近廿年傳統日本料亭經驗的冨田先生，他讓佐楽的料理回歸和食的原點，不取過於精緻花巧的烹調手法及擺碟，而以一雙巧手把佐賀縣最優質食材的滋味原原本本地呈現給香港食客。