Shizuoka's proud "Fujinokuni Food City Creation Worker (Cook)"
We are offering a special menu, made with ingredients from our prefecture, skillfully prepared for a limited time only.

Event period: October 2024st (Tue) - November 10th (Sat), 1
During the fair period, if you order a menu item, you will receive a welcome drink! You can enjoy the drink that won the New Product Selection Gold Award.
If you answer the questionnaire during the period, 10 people will be chosen by lottery to receive a gift set of local vegetables!

What is the "Shizuoka Gourmet Fair"?

Shizuoka's proud "food city creator (chef)"
We will be offering a special menu exclusively for this occasion, making full use of Shizuoka's seasonal ingredients.

Fuji no Kuni
Food City Creation Workers

meet

Chefs and pastry chefs have been recognized as "Fujinokuni Food Capital Builders" for their proactive use of ingredients produced in Shizuoka Prefecture and their contribution to the promotion of the prefecture's agriculture, forestry, fisheries, and food culture. Their efforts and passion are spreading the appeal of Fujinokuni food and enriching the entire region.

limited time
special menu

Pleasure

A limited-time menu packed with the skilled techniques and passion of the "Fujinokuni Food Capital Creation Workers." We celebrate Shizuoka's ingredients and culture, and offer visitors an exquisite gourmet experience that stimulates the five senses and delights the eyes and tongue.

Food Kingdom
The Charm of Shizuoka

Discover and learn

Discoveries of new ingredients, interesting combinations of ingredients, transformations of ingredients, and the long-term hardships and passion of farmers and fishermen are all packed into these delicious ingredients. Through these stories, you can experience food culture in depth, gain knowledge, and enjoy new discoveries while experiencing the flavors of the season.

Atelier MOF

Western part

Western food

A la carte

Made with locally produced chestnuts, a local specialty of Kakegawa
It's a dish that gives you a taste of autumn.
Please give it a try.

Chestnut

Nagahisa Uoya

Chubu

Japanese

A la carte

We created a Japanese-style pizza so that you can enjoy the saltiness of the whitebait and the aroma of the nori seaweed.

Boiled whitebait from Mochimune, green nori from Lake Hamana

Imaihama Beach Kaneyoshi Ittoan

east

Japanese

Courses

Vegetables harvested in Kamo District from autumn to winter, seasonal fish such as alfonsino caught at Shimoda Port,
We use the five methods of cooking: baking, cooking, steaming, frying, and raw cooking.
When the sunlight starts to weaken and the cold starts to set in, you can relax in the hot springs ♨️ and enjoy the delicious original local cuisine of the day.

Daikon radish, green onion, log-grown shiitake mushrooms, dried shiitake mushrooms, red snapper

Japanese food and sushi Ichifuji Nitaka

Chubu

Japanese

A la carte

The firm, fleshy Orido eggplant is deep-fried until fragrant, then topped with a generous amount of Akadama miso, meat miso kneaded into it, and fresh shichimi pepper, it is served piping hot.

Orido eggplant

L'ARGENT

Tokyo

Western food

Courses

An exquisite menu carefully selected by a chef who trained at three-star restaurants in France and Northern Europe.
It is a specialty
Fermented mushroom soup made with mushrooms from Hasegawa Farm in Fuji City.
The course includes an appetizer made with Kakegawa City deep-steamed tea and foie gras.

Kakegawa tea (Kakegawa City), Japanese black tea, melon, Yokosukashiro, Hasegawa Agricultural Mushrooms (Fuji City), Celeb Pork (Fujinomiya City), Masudaya's Sogazuke and Wasabizuke, Jiganmedai (Inatori)
*Ingredients may change depending on the weather.

Tenbun main store

Chubu

Japanese

A la carte

This tempura is made with plenty of Sakura shrimp from Suruga Bay. You can choose to have it as a tempura bowl with a sweet sauce, or as a meal set with a crispy texture.

Sakura shrimp

Yuro

Western part

Japanese

Courses

The main dish is Lake Hamana eel, and the menu uses an abundance of locally produced ingredients, including fish from nearby waters, cherry shrimp, tiger pufferfish, Doman crab, meat from Mineno beef and Ryujin pork, and vegetables such as potatoes, tomatoes, mandarin oranges, persimmons, and yuzu, allowing you to enjoy a taste of Shizuoka prefecture in the form of kaiseki cuisine.

Lake Hamana eel, red Fuji trout, prawns, conger eels, cherry shrimp, golden-eyed snapper, tiger pufferfish, Douman crab, bonito, red sea bream, oysters, whitebait, Mineno beef, Ryujin pork, Cancan girls, Kantaro, Mikatahara potatoes, Sano tomatoes, other locally produced vegetables, Jiro persimmons, Mikkabi mandarins, Aoshima mandarins, red Yamazaki strawberries, Momoka berries, etc.

Buffet Restaurant Fujisan

east

Western food

A la carte

Shiraito pork is cooked slowly over a period of time until it is tender.
Sauce Chasseur (hunter's style) Enjoy with a sauce made with plenty of seasonal mushrooms.
We hope you enjoy the delicious taste of our local brand meat while feeling the scent of autumn.

Shiraito pork, peanuts, oyster mushrooms