Served at
The Happy TunaA restaurant where Norie Uematsu holds the position of corporate pastry chef.
Onigiri with seaweed wrapping that prevents seaweed from touching rice.
A rice ball is a food item primarily made from rice that has been shaped, condensed, or otherwise combined into a ball. This dish is prevalent in many cultures where rice is consumed, particularly across Asia. Its portable nature makes it a popular choice for packed meals such as picnics and lunches, and it is also commonly eaten as a snack or side dish.
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A restaurant where Norie Uematsu holds the position of corporate pastry chef.
Pastry Chef at Kappo Sono, contributing to the restaurant's refined culinary experience.
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