Etat D’espirit: A modern take on Okinawan cuisine

Drawing on his French training but inspired by local tradition, Yasuhiro Tomari has developed a uniquely creative approach to fine dining at Etat D'espirit.

2022.03.06

Drawing on his French training but inspired by local tradition, Yasuhiro Tomari has developed a uniquely creative approach to fine dining at Etat D'espirit.

参照元：Japan Times latest articles