Food Capital Information Center
Tokinokura's Restaurant
Mishima City Mishima/Izu material French gawa Mishima
An avant-garde French restaurant with a regional origin, known by foodies both inside and outside the prefecture.
Fresh seafood procured from the Numazu fish market and auction hall, and fresh local vegetables from contracted farms and other nearby areas are sometimes simple, and other times elaborately transformed into artistic dishes.
Made with ingredients from Shizuoka Prefecture Popular menu
Risotto using black rice from Mr. Ogawa from Izuno, appetizers from local vegetables, pudding from shiitake mushrooms grown on logs from Izu, blancmange from Tanna milk, refreshing chicken terrine from Aoki Chicken Farm from Fuji.
Shizuoka ingredients used in the store
Eringi mushrooms (Nirayama / Masushima Farm), log-grown shiitake mushrooms (Izu), lemons (Numazu), Tanna milk, various seasonal vegetables, Momiji eggs, refreshing Fuji chicken (Fuji / Aoki Chicken Farm), Hakuin Masamune sake lees, Izu miso, Various types of buckwheat flour (Gotenba), honey (Shimoda), and fresh fish (Numazu)
shop information
Mishima/Izu material French gawa Mishima
| Address | 1-13 Kitadacho, Mishima City, Shizuoka Prefecture |
|---|---|
| TEL | 055-972-5040 |
| WEBSITE | https://www.gawa-mishima.com/ |
| Social Media |
Store MAP
This restaurant's ``Fuji no Kuni Capital of Food Craftsmen''
The Worker of the Year
Masamichi Ogawa
Received the 2013, 2020, and 2021 Food Capital Creation Craftsman of the Year award.
He travels to fish markets and contracted farmers, and creates original dishes every day that are not tied to the standard, in order to incorporate the ``current'' taste he feels from seeing the production sites on his plate.
Worker interview
Masamichi Ogawa was the one who lit up the days when people were forced to live a quiet life after being robbed of the joy of eating at restaurants due to the coronavirus. He went on business trips to workplaces where farewell and farewell ceremonies were held under the theme of ``French at work'' and put his cooking skills to use, creating lasting memories in the hearts of many people. He sold 2 kg of fried chicken over two days under the banner of ``Support Karaage Combo,'' and used the proceeds to give special beef bowls to medical workers in Tokyo. He provided restaurant dining at places that sold bento boxes made by nearby restaurants, and when liquor stores were in trouble because they were prohibited from serving alcoholic beverages with meals, he purchased alcoholic beverages and gave them to customers as gifts. Mr. Ogawa always says, ``I want to make all the customers who come to the restaurant happy,'' and during the coronavirus pandemic, it can be said that he has made many people smile and touched many people through his cooking.
*From the article introducing the winners of “The Worker of the Year 2021”
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About Fujinokuni SDGs Certification System
In order to promote the expansion of efforts to achieve the SDGs through cooperation between food and agriculture, this certification system visualizes the efforts of "producers" and "restaurants" toward achieving the SDGs.
*The number of stars within the mark will change depending on the efforts of each store. Please check the information of each store for details.
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