Shizuoka Food Information Center
Restaurant
Kawazu Town Kaneyoshi Ichitoan
This is an old inn located a short walk from Imaihama Beach, a summer beach.
The interior has been renewed and has a calm atmosphere. This is an inn with many repeat guests who come for a relaxing trip. Free from everyday life, relax and stretch your limbs in the hot springs, then enjoy dinner, where we prepare dishes using mainly locally sourced ingredients.
All of our employees are working hard to provide Ittoan-style hospitality.
Made with ingredients from Shizuoka Prefecture Popular menu
Boiled red sea bream, shabu-shabu, and sashimi are also popular here.
Roasted shiitake mushrooms, dried shiitake mushrooms with medicinal herbs, wasabi from Kawazu, wasabi bowls, and wasabi chazuke are also popular.
Shizuoka ingredients used in the store
Golden sea bream, wasabi from Kawazu, log shiitake mushrooms, spiny lobster
Shop information
Kaneyoshi Ichitoan
| Address | 123-5 Mitaka, Kawazu-cho, Kamo-gun, Shizuoka Prefecture |
|---|---|
| TEL | 0558-32-0345 |
| WEBSITE | http://www.kaneyoshi-ittouan.com |
Store MAP
This restaurant's ``Fuji no Kuni Capital of Food Craftsmen''
Fujinokuni Maestro Chef
Yasuyuki Inozume
Aiming to become a Japanese cuisine chef, he began training at a Kansai kappo restaurant in Ginza, Tokyo, connected to Kitaoji Rosanjin.He studied Kyoto cuisine in Kyoto, was exposed to the tea ceremony, and learned tea kaiseki. He learns the Yin-Yang knife technique at the Shijo Shinryukai Knife Ceremony. As a Suruga Skills Meister and a Maestro Chef, a craftsman who created Fujinokuni's food capital, he is working on teaching and training the next generation.
Worker interview
In addition to working as the head chef at an inn in Kawazu, Yasuyuki Inozume is also the chairman of the Shizuoka Prefecture Professional Chefs Association, Zuishokai, and is working hard to popularize Japanese cuisine using local ingredients and to train the next generation. While he is passing down Japan's ancient food culture of knife ceremonies, tea kaiseki, and Buddhist vegetarian cuisine, he is currently focusing on teaching elementary school students about ``deliciousness'' in ``classes on taste.'' Starting with yin and yang, his unique lectures center on the important "five" elements, such as the five elements, the five festivals, the five tastes, the five laws, etc., and are truly the origins of Japanese cuisine, which has been nurtured by the Japanese climate. What Mr. Inozume most wants to convey to children is the idea of ``Mido Fuji.'' "The body and the local area cannot be separated. Eating locally grown, seasonal food is the best for the body." It has been 10 years since he came to Kawazu. The worker, who still goes to the Imaihama coast every morning, says, ``The water from the Amagi Mountains is delicious here, so the food we grow here is delicious, and the soup stock is also good.''I want to continue contributing to the local community with food.'' Show.
Amagi Benihime sweetfish and deep-fried sweetfish. The liveliness is as if Izu's famous river fish are jumping out of the mountain stream in joy of spring.
A gorgeous seasonal fish sashimi. Kawazu is also a place where you can enjoy fresh and rare local fish such as red sea bream, parrotfish, and gurnard.
*From the introductory article “Introducing the 30 Fujinokuni Maestro Chef Title Winners”
Hitoshi Watanabe
Joined Kaneyoshi Ichitoan. He works as a disciple of head chef Yasuyuki Inozume. He entered cooking competitions organized by various organizations and enrolled in the Shijo Shinryukai Knife Ceremony to hone his skills.
Based on the recommendation of Chef Inozume, who preaches generational change, he has been appointed as the chef of Ittoan since the summer of 2020, and will continue to contribute to improving the food culture of Shizuoka Prefecture as a creator of Fujinokuni's food capital.
Worker interview
``Kaneyoshi Ittoan,'' which is committed to local production and local consumption, is particular about using local ingredients and offers Izu Kaiseki cuisine that is full of seafood and mountain delicacies. The first thing that comes to mind as a typical food from the Higashi Izu area is golden sea bream. Although people often get the impression of simmering, Mr. Watanabe, who has been exposed to many ingredients and has mastered various cooking methods, can cook the same ingredients in a variety of ways, such as seasoning them with vinegar to make sushi, or dipping them in sauce and grilling them. It is cooked to give a different impression. He learns the tea ceremony and knife ceremony under Yasuyuki Inozume, the inn's executive chef, who is also a modern master craftsman, and deepens his sense of hospitality, while his attitude of earnestly trying to convey the wonders of Izu is like that of a seeker. His inquisitiveness about ingredients has remained unchanged since middle school, when he discovered the joy of cooking. Mr. Watanabe is an honest worker who continues to hone his skills without forgetting his original purpose.The cooking of Mr. Watanabe also adds color to ``Kaneyoshi Ittoan.''
There are many different cooking methods when it comes to "boiling". From among them, choose the one that is most suitable for the ingredients and make the most of the natural flavors of the ingredients.
The restaurant has a dining room and a private dining room. At the beginning of spring, the private dining room is popular, with Kawazu cherry blossoms in full bloom outside the window.
*From the introductory article “Introducing the 2019 Worker Award Winners”
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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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