Fujimura Tomohiko
藤村 友彦 シェフ
We are currently closed due to the opening of our new branch.
Born in 1982, this chef has 16 years of culinary experience. They began their culinary journey with Western cuisine cooking at Hotel Okura Kobe. While their base is French cuisine, they are currently responsible for preparing a wide range of dishes, including Japanese, Western, and Chinese cuisine, as well as desserts, at a long-term care facility.
During their days off, they dedicated approximately 9 years to training at a Michelin-starred Japanese restaurant in Kobe, where they also studied kaiseki cuisine. Their approach combines French cuisine as a base with elements of Japan's four seasons and traditional Japanese cuisine, resulting in "French Kaiseki" that can be enjoyed with chopsticks. They prioritize the concept of "ichigo ichie" (one time, one meeting), preparing their dishes meticulously.
They are also accommodating when it comes to personal preferences, dislikes, or allergies, and they are open to discussion.
For orders of 10 people or more, there is an assistant chef fee of 13,200 yen. Please be aware of this additional cost when placing a reservation for a larger group.
- Tableware: Available for order from the optional menu.
- Cookware: You can bring your own.
- Seasoning: You can bring your own.
- Transportation: Transportation costs may apply when using the highway for travel by car or motorcycle.
Please feel free to contact us first.
Menus
A full course featuring seasonal ingredients. 8,000 yen（from 4 people）
Amuse-Bouche
White Asparagus and Carabineros Prawn Consommé
Foie Gras and Potato Terrine
Appetizer
Lightly Seared Seafood Salad
Fish Course
Pan-fried Kinmedai (Golden Eye Snapper) and Abalone with Chrysanthemum Potage
Meat Course
Black Wagyu Hane Shita (Flank) Steak with Tempura Seasonal Vegetables
Rice Course
Seasonal Mixed Rice
Dessert
Chef's Special Dessert
Please note that this is an example menu, and the actual offerings may change based on the season.
For orders of 10 people or more, there is an assistant chef fee of 13,200 yen.
Optional Add-ons:
Wine Selection by the Chef (Red, White, Japanese Sake): Starting from 4,000 yen per bottle (tax included)
Children's Plate: 2,000 yen per child (tax included)
Change rice to Tai Meshi (Sea Bream Rice): 500 yen per person (can be ordered only if all participants choose this option) (tax included)
Dishware Rental: 500 yen per person (Customers who order from Chef Fujimura two or more times receive this service for free) (tax included)
Seasonal Chef's Choice Course.10,000yen（from 3 people）
Menu Example:
Amuse-Bouche
Cold Appetizer
Hot Appetizer
Fish Course
Black Wagyu Hela Steak
Seasonal Mixed Rice
Chef's Special Dessert
For orders of 10 people or more, there is an assistant chef fee of 13,200 yen.
※The dishes on the day may vary depending on the availability of ingredients. We will confirm in advance through the hearing sheet.
Options
The wine selection curated by the chef to complement the meal, including red, white, and Japanese sake, starts at 4,000 yen per bottle.
Please choose from red, white, or Japanese sake.
Changing the rice to Tai Meshi (Sea Bream Rice) is an additional 500 yen per person.
If you choose to change the rice to Tai Meshi (Sea Bream Rice), please make sure that all adult participants in your party order it.
The dishware rental is priced at 500 yen per person.
Customers who order Chef Fujimura's services two or more times will receive the dishware rental service for free. In this case, you do not need to select it. Simply indicate on the order or inquiry form that you require dishware rental.
The assistant chef fee is 12,000 yen.
If you are placing an order for 10 people or more, please select this option. The assistant chef fee is charged per assistant, and the price is exclusive of tax.
Reviews for Fujimura Tomohiko Chef
マンションのパーティールームを借りて料理していただきました。
お皿やお鍋など、少ない中でも素晴らしいお料理を作ってくださいました。
一つ一つのお料理が手が込んでいて、美味しいと言いながらいただきました。
片付けも完璧にしてくださり、感謝いたします。
(Show less)
マンションのパーティールームを借りて料理していただきました。
お皿やお鍋など、少ない中でも素晴らしいお料理を作ってくださいました。
一つ一つのお料理が手... (Show full text)
メニューはあらかじめ提案してくださり、アレルギーだけでなく苦手な食材にも対応して頂いています。
何度もお願いしていますが、毎回違うメニューで美味しい発見があります。
炊き込みご飯は出汁茶漬けにもでき、おかわり希望殺到でした。
藤村シェフはとっても気さくで、お料理や食材の知識も豊富でとっても楽しい食事になりました。
大人１０名という大人数でしたが、ペース良くお料理を仕上げていく様が素晴らしいです。
後片付けも完璧で、流しの受けまで汚れ無し！水滴が落ちていることもありません。
お料理が美味しいだけでなく藤村さんの人柄でとっても幸せな時間が過ごせました。ありがとうございます。 (Show less)
メニューはあらかじめ提案してくださり、アレルギーだけでなく苦手な食材にも対応して頂いています。
何度もお願いしていますが、毎回違うメニューで美味し... (Show full text)
丁寧なお仕事をされていて、食材やお料理の話も楽しく、良い時間を過ごすことができました。ありがとうございました。
初めての利用で4人とも最初は少し緊張していたのですが、お料理を食べ始めると、瞬間にいつもの私達の賑やかな場へと変わりました。
特別な材料は全く使ってないと仰ってたのに、どのお料理もとても美味しくて、超感動ものです！
次回の機会にもぜひぜひ藤村シェフにお願いしたいと思っています。
でもかなり人気があるようなので、希望日時が決まったら、すぐに予約を入れないとだめですね。
本当に美味しくて楽しい時間をありがとうございました。 (Show less)
初めての利用で4人とも最初は少し緊張していたのですが、お料理を食べ始めると、瞬間にいつもの私達の賑やかな場へと変わりました。
特別な材料は全く... (Show full text)
Available Schedule
By clicking the button on the schedule below, you will proceed to the order page.
Red: Lunch (11:00〜14:00)
Blue: Dinner (17:00〜20:00)
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For schedules beyond this, please contact us directly.