Masahito Tomokata
Executive Chef at Peach Valley Restaurant, Miho Museum, Shiga, Japan
Mr. Tomokata has been cooking with Shumei Natural Agriculture ingredients since the museum’s opening in 1997.
According to Mr. Tomokata, the quality of Shumei Natural Agriculture ingredients is incomparable to those grown with agrochemicals.
He says, “They are perfect, so I always try not to disturb their natural taste when cooking.”
His goal is to make customers feel happy when they taste Shumei Natural Agriculture food.
Website http://www.miho.or.jp/en/restaurant/