Food Capital Information Center
Tokinokura's Restaurant
静岡 市 葵 区 Steak & European Cuisine Le Monde Fujigaya
Made with ingredients from Shizuoka Prefecture Popular menu
Teppanyaki Welcome to Shizuoka Tea Course, Suruga Shamo Teppanyaki, Shizuoka mandarin orange and red wine two-color sauce, served with Shizuoka spring vegetables, seafood salad, bouillabaisse, etc.
Shizuoka ingredients used in the store
Kuroge Wagyu beef/Japanese beef (Shizuoka Prefecture), Suruga gamecock (Shizuoka City), sea bream, yellowtail, hairtail, sea bass, grunt, live sole, flathead, crested squid and other fish (Suruga Bay), abalone (Izu), green tea, Japanese Black tea (Shizuoka Prefecture), matcha gelato (Fujieda City), vegetables such as wasabi, cucumber, radish, tomato, mandarin orange, shimeji, carrot, Chinese cabbage, and strawberry (Shizuoka Prefecture), raw wood shiitake mushrooms (Kawane-cho, Shimada City, Umegashima, Shizuoka City) , bamboo shoots (Okabe, Fujieda City), green seaweed (Lake Hamana), rice (Morimachi, Shuchi District), etc.
shop information
Steak & European Cuisine Le Monde Fujigaya
| Address | Le Monde Building, 6-1 Showacho, Aoi Ward, Shizuoka City, Shizuoka Prefecture |
|---|---|
| TEL | 054-251-0066 |
| WEBSITE | https://www.lemondefujigaya.com/ |
Store MAP
This restaurant's ``Fuji no Kuni Capital of Food Craftsmen''
The Worker of the Year
Yoshihiro Shiratori
Founder and owner chef of Le Monde Fujigaya. Born in Shizuoka City. He is a certified international chef by the International Tourist Restaurant Association. He worked as a reporter for the Shizuoka Shimbun, Shizuoka Broadcasting, and Yomiuri Shimbun before moving into the hotel business. In 42, he founded "Steak Restaurant Fujigaya" and became independent. For more than 50 years, the restaurant has been promoting the appeal of Teppanyaki and European cuisine. ``Teppanyaki is a process of cooking slowly and without rushing. Until the grill is done, I'm talking with the customers. I want to further improve my knowledge and personality so that I can have a lot of topics to talk about.'' He was recognized for his contributions to the prefecture's agriculture, forestry and fisheries industries and food culture promotion, including his early efforts to promote local production for local consumption, and was awarded the 2010 "Fujinokuni Food Capital Creation Worker" award.
Worker interview
“For me, cooking means valuing nature.” This is what Yoshihiro Shiratori, the founder of Le Monde Fujigaya, a famous restaurant in Shizuoka, says.
The ingredients for the dishes are made by farmers who have worked hard to make peace with nature. ``Don't twist it,'' he says. Whether it's onions or potatoes, each has its own unique flavor. How can I bring it out? That's why Shiratori uses only the necessary amount of pepper in his steaks. He goes to the market early in the morning two or three times a week to buy fresh seafood, and he also buys Shizuoka Kinumusume brown rice from Enshu Morimachi and polishes it in-house. Strong feelings can be seen. Even before local production for local consumption became a trend, Mr. Shiratori has been particular about ``local produce.'' A representative example of this is tea. The rich flavor of local green tea is extracted and used as the base of the sauce. It is combined with ``Fumé de Poisson'', a fish stock that is the basis of French cuisine, and ``Fond de Vorail'', a chicken stock, and used in soups or kneaded into pasta dough.
When my daughter, Chikako, who took over the store's management, invited me to see the Chagusaba farming method, I was able to immerse myself in nature, touch the soil and greenery, and enjoy my favorite Shizuoka tea. I absolutely agreed that I would be able to see the World Agricultural Heritage Site with my own eyes.
The word "omotenashi", which has now become a common language throughout the world, has not changed since the company's founding. ``Local things'' are the best hospitality, and tea soothes the soul. Keeping this in mind, in order to deliver a blissful time to our customers both in Japan and overseas, we ``stand naturally in front of the iron plate and put our heart and soul into it.'' The reason I continue to be passionate about cooking is because I want to make it even more delicious. And because I want to see your beautiful smile. ``However, no matter how much time passes, I will never reach my ideal,'' he says with a laugh.
In the fall of 2021, we participated in a tea pairing event hosted by the Shizuoka Prefecture Tea Industry Chamber in Kawane-cho, Shimada City.
Yoshihiro served a dish using locally grown shiitake mushrooms, and his daughter Chikako served a pairing dessert with Kawane tea.
*From the article “Introducing the winners of The Worker of the Year 2020”
The Worker of the Year
Chikako Shiratori
Steak & European Cuisine Le Monde Fujigaya CEO. Born in Shizuoka City. After working at a television station, he joined the restaurant and obtained his "cooking license" and "sommelier" qualifications. He studied abroad in France in 1994, graduated from Le Cordon Bleu French Cuisine French Pastry Advanced Course in Paris, and received the Grand Diplome. He trained at the Parisian pastry shops "Janmier", "Le Notre", and "Hotel Ritz". In 1997, she became the first female "Senior Sommelier" in Shizuoka Prefecture, and in 2006, she became certified as a "Japanese Tea Instructor" and won the Excellence Award at the 2nd Japanese Tea Instruction Contest National Competition. Since 2014, she has been serving as a judge at the "Japanese Tea Award" sponsored by the Japan Tea Instructors Association. In 2019, she demonstrated "Shizuoka Tea Pairing" to local chefs, sommeliers, and gourmet writers at a Japanese tea promotion at a two-star restaurant in Paris. For the past 10 years, she has been holding a food education activity called ``Parent-Child Experience Taste Learning Session''.
Worker interview
Chikako Shiratori of Le Monde Fujigaya, Shizuoka's most famous teppanyaki restaurant, values the encounters between those who make excellent ingredients and those who enjoy delicious food. Her activities are diverse and diverse. For example, when she interacts with producers, she visits Kawane tea and Motoyama tea farmers and helps with tea picking, and goes to Suzuki Farm in Enshu Morimachi to learn about the popular corn cultivation and ``Kinumusume.'' I learned about things like growing rice. On the other hand, she gives lectures on the theme of ``What kind of job is a chef?'' at high school career learning classes, and is interviewed by high school students studying web marketing, giving an opportunity to educate young people who will lead the next generation. We are also actively working to disseminate information.
For the past 10 years, we have started a new experiment in the food education activity ``Parent-Child Experiential Taste Learning Session.'' Under the guidance of a tea master, the project involves grinding three varieties of Shizuoka tea, creating a unique blend ratio based on the impression of taste and aroma, and creating a one-of-a-kind blended tea. In 3, 5 people from 10 parent-child groups packed their own ``My Blend Tea'' into stylish tea cans and took them home with delicious memories. In 20, we planned a more authentic "Shizuoka Tea Appraisal, Blending Experience, and Shizuoka Tea Tea Pairing Lunch" for the general public, but the event quickly filled up and additional courses were held. It was a great success.
The accumulation of these exchanges and interactions has resulted in the restaurant's popular ``Welcome Shizuoka Tea Course'' menu. In addition to carpaccio and bouillabaisse made from seafood from Suruga Bay, teppanyaki grilled Japanese beef from the prefecture, and a variety of desserts made with Shizuoka green tea, a wide variety of local vegetables are used in supporting dishes and garnishes. Shizuoka tea pairing is also available as an option, and you can sample tea from famous producing areas such as Motoyama, Kawane, Makinohara, Shida, and Shimizu.
When a variety of excellent ingredients are given new life through Mr. Shiratori's hands, the feelings of those who make them and those who taste them meet, creating a beautiful aftertaste that will be passed on to the next generation.
A scene from Le Monde Fujigaya's unique food education activity, ``Parent-Child Experience Taste Learning Session''.
The program where children can actually grill vegetables on the iron griddle in the store is very popular with children.
*From the article “Introducing the winners of The Worker of the Year 2023”
"My encounter with Chagusaba gave me new strength." In addition to being a senior sommelier, Chikako Shiratori is also certified as a Japanese tea instructor and has been incorporating tea into the dishes at Le Monde Fujigaya for some time. Her interest in Japanese tea, especially Shizuoka tea, is increasing, and since 2018 she has been visiting the site of Chagusaba farming, a global agricultural heritage site, with her father, the store's founder. In Kakegawa, Makinohara, and Kawane, the tea grass that is cut and spread in the furrows of the tea fields is different, and the aroma, color, and taste of the tea vary slightly. Using what she learned from this visit, she created a full-course meal that incorporates Chagusaba farming tea, and held a limited-time in-store event. She paired Kawane tea with the appetizer, Makinohara tea with the fish dish, and Kakegawa tea with the meat dish, and prepared three desserts using each tea. Furthermore, in 3, there will be an in-store event in conjunction with the "World Tea Festival." On this occasion, she invites farmers in Shizuoka City to visit her store, and offers a pairing course with Motoyama tea carefully prepared by the farmers, along with a social gathering in a peaceful atmosphere. “Our mission is to bridge the gap between producers and consumers,” says Shiratori. She looks at the climate and current state of tea production with her own eyes, and gets a first-hand feel of the thoughts that farmers have when making tea. She then incorporates this invisible value into her courses and delivers them to her customers as a story. For example, the growing environment for Kawane tea is similar to that in the Champagne region of France. Therefore, tea is served as an aperitif and served in a champagne glass. Shiratori believes that the accumulation of such efforts will deepen the bond between producers and consumers, and ultimately lead to protecting the nature of Satoyama.
At a tea pairing event in Sasama, Kawane-cho, Shimada City. Visiting tea plantations and exchanging information in this way is the first step in connecting producers and consumers.
*From the article “Introducing the winners of The Worker of the Year 2020”
Find a restaurant
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.
Close
