Tomofumi Uchimura

Chef Tomofumi Uchimura's culinary philosophy is deeply rooted in a profound reverence for France, his adopted culinary homeland. Having been shaped by formative experiences alongside French luminaries such as Emmanuel Renaut and Eric Pras, his cuisine at Origine is an explicit homage to this rich gastronomic tradition. He prioritizes a local gastronomy that meticulously follows the rhythm of the seasons, giving pride of place to vegetables, plants, flowers, and mushrooms sourced from the magnificent Burgundian terroir. While grounded in classical French techniques, Uchimura's unique identity emerges from the seamless integration of his Japanese heritage. His core values consistently emphasize seasonality and local products, always elevating each dish with a distinctive Japanese note. This fusion creates a dining experience that he envisions and composes as a 'sharing of the beautiful and the good,' aiming to gather patrons around the essence of Origine. Beyond technical prowess, Uchimura is driven by a commitment to consistent quality and the ultimate satisfaction of his guests. He views the daily challenge of maintaining excellence as paramount, seeing the pursuit of accolades as secondary to the fundamental pleasure of the diner. His approach reflects a continuous quest for self-transcendence, blending rigorous discipline with an expansive creative freedom. Chef Uchimura's signature approach is characterized by a high-flying cuisine that masterfully balances rigorous technique with an unbridled creative freedom. His technical mastery is evident in every facet of his work, from precise preparation to an impeccable presentation and an extraordinary tasting experience. A hallmark of his style is the infusion of a subtle yet impactful Japanese note into traditionally French compositions, creating unexpected and complex flavor associations. His plating is millimetre-precise and vibrantly colored, often featuring a recurring signature element: a delicately crafted tuile. Beyond its aesthetic appeal, this tuile adds crucial layers of texture and taste to each dish. A prime example of his inventive flavor pairing is the Skrei cod, which he accompanies with elements such as gingerbread, tarama, bergamot lemon, peanut, and ginger, showcasing his ability to transcend conventional codes to achieve an ideal balance of pronounced flavors. Illustrative of his artistry, Uchimura's dishes include creations like 'Foie gras de canard pressé, asperges blanches et fèves tonka, wagyu guanciale,' 'Biscuit madeleine miel de châtaigne, compote mandarine, mousse yaourt fermier,' and 'Saint-Jacques rôties & truffes noires, asperges vertes et orange sanguine, huile de cacahuète,' all demonstrating his profound understanding of seasonal ingredients and innovative combinations.

Career

• Chef (training) at Lameloise, Chagny