Tokinokura's Restaurant

He goes to the market every week and buys only the local fish that meets his needs from Atami Port and Ajiro Port. We go to Kamio Farm and Mishima Fruit and Vegetable Market in Kannami Town and buy seasonal local vegetables. Before I knew it, I had become as close as relatives to the fishermen and the people at the market and farms. Eiji Uchiyama says that he is happiest when his customers are happy with the food he puts into cooking with the ingredients he has prepared this way, leading to repeat orders. The head chef of the long-established restaurant "Kamatsuru Himonoten", which has been in business for five generations in Atami. He calls himself a chef.

"My assets are the discoveries I've gained through meeting many different people." He says that the biggest lesson he has learned is the spirit of never being defeated. She started training as a chef when she was 15 years old. She worked at a restaurant in Kamisuwa, Shinshu. When her mother visited her shop, her eyes narrowed and she said, ``This is the first time I've had such soft and delicious red bean liver,'' and she couldn't get it out of her head, and she said, ``I'll definitely try making it with my own hands someday.'' she made up her mind. The old man at the store gave him strict guidance, and he even ran away once, but after receiving the award for ``Worker of the Year,'' he was able to solve his long-standing homework. Its name is ``An liver of the year.'' This must be the work of a determined spirit.

My first teacher, an old man from Kamisuwa, Rokusaburo Dojo, who picked me up when I moved to Tokyo and didn't know what was right from left, the head chef of the inn in Atami where I later studied, the president of Kamatsuru here, and the owner of the same kettle. The brothers and disciples who ate the meal... Although everyone seems calm, he actually hates losing. If you don't do that, you won't be able to work as a chef. “Maybe the single-minded desire to catch up and surpass them someday gives us the energy to move forward step by step.” Mr. Uchiyama's competitive spirit, which he has cultivated since he was 15 years old, is supported by the rich variety of ingredients from Shizuoka Prefecture.

Tiger river pork porridge, truffle egg, duck head green onion

8 inches before today

Kannami Town "Kamio Farm" tour

*From the article “Introducing the Worker of the Year 2022 Award Winners”