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Tokinokura's Restaurant
Mishima City Heartful Dining France
We offer ``Mishima French'' that is unique to Mishima, using plenty of local ingredients, mainly Mishima vegetables from the western foot of Hakone.
Made with ingredients from Shizuoka Prefecture Popular menu
Mishima French full course
Mishima's Unsuke curry
Shizuoka ingredients used in the store
Mishima vegetables from the western foot of Hakone, wasabi from Amagi Yugashima, seafood from Suruga Bay from Numazu Port
shop information
Heartful Dining France
| Address | 11nd floor, Hotel Shoumeikan, 4-2 Ichibancho, Mishima City, Shizuoka Prefecture |
|---|---|
| TEL | 055-991-5670 |
| WEBSITE | http://www.mishima-french.com |
Store MAP
This restaurant's ``Fuji no Kuni Capital of Food Craftsmen''
Fujinokuni Maestro Chef
Kiji Tanaka
Born in Ito City, Shizuoka Prefecture, and raised in Mishima City. He grew up watching his father, a Japanese chef, and aspired to become a French chef. She trained at "Café de Nice" in Akasaka, Tokyo and returned to Shizuoka Prefecture. She started out as sous chef at the main dining room at Awashima Hotel in Numazu, and has since held positions as head chef at restaurants and hotels in the prefecture. In 2006, she opened ``Heartful Dining Kanojo no On France'' in Shibamotocho, Mishima City, and moved to its current location in 2018. She wanted to support the city and people of Mishima through food, so she obtained the ``MediChef'' certification as a food expert who makes delicious and healthy food.
Worker interview
Chef Tanaka has long been involved in communicating the richness of the food of his hometown, Mishima, to as many people as possible. His efforts bore fruit, and he was awarded ``The Worker of the Year'' five years in a row, earning him the title of Maestro Chef, which is said to be a hall of fame in the industry. He says that each time he receives an award, he motivates himself and takes on new challenges. Most recently, he earned his MediChef certification.
2024 will be 18 years since On France opened. Along with the history of the restaurant, both the customers who love the restaurant and the chef himself have grown older. ``From now on, opening up a new field of healthy French cuisine will become my life's work as a chef,'' Tanaka thought. His ultimate goal is to revitalize the city of Mishima through food. From his position as a chef, he leads the revitalization of the region and continues to provide food that is linked to people's health, and his attitude is full of the spirit of a worker.
The ``seasonal hors d'oeuvres'' that can be enjoyed as course meals feature dishes made with seasonal ingredients.
The photo shows duck confit rillettes, apples, cucumbers, and spicy beets served with a rice flour crepe packed with vegetables.
Located about 3 minutes walk from the south exit of Mishima Station.
Located on the second floor of Hotel Shomeikan, you can enjoy your meal in a bright and open space during lunch time, and in a calm atmosphere during dinner time.
*From the article “Introducing the winners of The Worker of the Year 2023”
"I want to spend more time and effort on providing products of even higher quality." With that in mind, the store we moved to in 2018 has reduced the number of seats to one-third. While maintaining a casual feel during the day, the restaurant has been upgraded to an authentic French restaurant at night. However, Chef Kiji Tanaka's theme of ``Mishima French,'' which uses seasonal local ingredients and prepares them using traditional French cooking techniques, remains the same. Mishima's ingredients are mainly vegetables, so the cuisine, which has strong characteristics of ``French cuisine with a focus on health,'' has long been a fan of the elderly, and has been provided as longevity food to facilities for the elderly in Numazu. It's well received. Therefore, Chef Tanaka obtained the Medi Chef qualification last year. He has also studied medicine and nutrition, and by accurately quantifying the nutritional components of food, he promotes Mishima French as a healthy food that not only prevents lifestyle-related diseases, but can also be enjoyed safely and deliciously by people with illnesses. On the other hand, he started working on dietary education from an early age, and worked hard to instruct young people as a part-time lecturer at Hiryu High School in Numazu. Furthermore, last year, the workers took the initiative to expand their activities, including participating in a new project in collaboration with the Prefectural Tea Industry Chamber and developing products using Shizuoka tea, and working hard to develop food in Mishima and Shizuoka. are doing.
It's light during the day, but at night it creates a chic atmosphere, perfect for anniversaries. “We are ready to provide you with something special to help you have a special time, so please come and use us on your special day.”
In Mishima City, where food education is popular, Chef Tanaka gives lectures and practical training to a wide range of generations, from local elementary school students to adults.
*From the article “Introducing the winners of The Worker of the Year 2021”
The Worker of the Year
Yuko Tanaka
Born in Numazu City. He obtained his culinary qualification from the Maritime Technical School. After graduating, she joined a hotel in Numazu City as the first female employee in the cooking department, where she handled desserts and wedding dishes. She also developed special postpartum meals as a cook at a medical institution. After that, she studied as a pastry chef while working on wedding menus at a French restaurant. She joined On France in 2007 and was promoted to manager at the Shibamotocho store before the relocation. Even after relocating the store, she continued to improve her skills and obtained qualifications such as Level 2 Dietary Education and Medi Chef. She holds cooking classes where children who don't like vegetables can learn together with their mothers. She is currently in charge of lunch time and is running the restaurant in tandem with her husband, the owner and chef. She won the gold medal in the rice flour FOOD contest. In 2011, she became the creator of Fujinokuni's food capital. In 2022 she will receive the award for The Worker of the Year.
Worker interview
To make people happy with our food. And to have you go home with a smile. When it comes to this, On France's Yuko Tanaka answers with a big smile.
MediChef is a new movement adopted by the Ministry of Economy, Trade and Industry that spreads "delicious and healthy food" to the world. Mr. Tanaka, who obtained this qualification in 2021, took on the challenge of creating a ``delicious nutritional dessert.'' We focused on an ingredient called anserine extracted from tuna. Commercialized by blending it into yokan made from Mishima sweet potatoes and Numazu Nishiura mandarin oranges. This was provided at a rest spot on a cycling course in Izu. Mr. Tanaka's characteristics include always smiling and having a positive attitude.
Her initiative also allows her to interact with vegetable farmers. Many vegetable farms are family-run, and most of the farmers are seniors. When she hears that there aren't enough hands to pull buds or harvest, she rushes to help. ``I feel like I'm giving back to Mishima Yasai, which I use a lot in my store,'' says Mr. Tanaka. She says that she can hear ``good stories'' while sweating with farmers. For example, spinach roots, which are usually thrown away. When fried, it becomes a nutritious delicacy with a burdock-like texture. Needless to say, she immediately incorporated it as a garnish for her own meat dishes. This is one of the unknown ways to use so-called ``repellent vegetables''. I think it's fair to say that these are "small SDGs" that lead to reducing food loss.
The more I interact with local farmers, the more practical knowledge I have as a chef. Mr. Tanaka has no doubt that this will be a gentle weapon that will increase the smiles of customers.
Assorted Mishima vegetables (7 types)
Mr. Tanaka helping harvest Mishima ginseng
*From the article “Introducing the Worker of the Year 2022 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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