ABOUT CHEF 關於總料理長
Executive Chef Kohei Tomita
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.