Food Capital Information Center
Tokinokura's Restaurant
静岡 市 葵 区 Handmade soba tagata
This is a homemade soba restaurant that serves local varieties of soba.
The owner, Tagata, serves as the chairman of the Shizuoka Native Crops Liaison Promotion Council and the representative of the Shizuoka Native Soba Branding Promotion Council, and works with his friends to cultivate slash-and-burn soba in the Igawa area and other areas.
We will continue to provide our customers with locally produced ingredients from Shizuoka.
Made with ingredients from Shizuoka Prefecture Popular menu
Shizuoka seaweed soba, Shizuoka native soba (served at soba parties, etc.), Haginishiki Sake Brewery's local sake, Ikawa native crops (served seasonally)
Shizuoka ingredients used in the store
Shizuoka native soba, Ikawa Yakinabata soba, Ikawa native eggplant, Ikawa native cucumber, Ikawa potato, etc.
shop information
Handmade soba tagata
| Address | 2-6-7 Tokiwa-cho, Aoi-ku, Shizuoka-shi, Shizuoka Prefecture |
|---|---|
| TEL | 054-250-8555 |
| WEBSITE |
Store MAP
This restaurant's ``Fuji no Kuni Capital of Food Craftsmen''
Fujinokuni Maestro Chef
Osamu Tagata
Chairman of the Oxys Native Crops Liaison Council. Representative of the Shizuoka Prefecture Native Soba Branding Promotion Council. While walking through soba fields all over the country in search of delicious soba, he realized that Shizuoka's native soba was the most delicious and unique in Japan, and became involved in promoting and enlightening it. She spreads the appeal of soba culture by holding soba making classes for children and adults alike in the Igawa district of Shizuoka City. ``Chururin noodles'', which were developed by combining Shizuoka City's native tea leaves and wheat flour, are sold in service areas within Shizuoka Prefecture and are well received. At the 2015 Milan Expo, he held a soba noodle at the Japan Pavilion where people reportedly waited in line for up to nine hours. In 9, she was invited as a guest chef in Singapore and San Francisco, where she served soba to local customers and media outlets. Awarded the title of "Fuji no Kuni Maestro Chef" in 2017.
Worker interview
Mr. Tagata works with producers to popularize Shizuoka's native soba in a hilly and mountainous area of Shizuoka City known as Oxyzu. He is expanding his activities around the world, having been invited as a guest chef at Expo Milano and other countries.
Recently, he has been featured in a national magazine read by food lovers, and he has received inquiries from all over the country asking if he would like to collaborate on a project with Mr. Tagata, so he continues to be active in a wide range of fields.
Amid the coronavirus pandemic, the company has shortened its business hours and continues to take on new challenges, saying, ``I want to do what I can in times like these.'' In collaboration with a local Japanese confectionery shop, they are developing souvenirs made from buckwheat flour, and on Sunday mornings, they are collaborating with students to hold ``Asatagata'' events in the store's parking lot.
Since we have established a cooperative relationship with students, we are also planning to use crowdfunding to promote Japanese dashi by outsourcing work to students. They have made several types of soup stock, including Yakiboshi Amago, Sakura Shrimp, and Shiitake mushrooms from Shizuoka Prefecture, and are currently devising new methods to enjoy the original taste of the soup stock. “Soba is said to have originally been popularized by Lord Ieyasu.Although both soba and dashi soup are niche genres, they are well-received overseas and have a promising future.Furthermore, Shizuoka is a place with many beautiful natural scenery. We can be proud to the world that we have such rich ingredients and a rich natural environment.'' Mr. Tagata has so many ideas that it is impossible to introduce them here. I'm looking forward to future challenges.
Shizuoka native 100 percent soba (market price). Due to the low yield of Shizuoka's native soba, we offer native soba from other regions around the country on a daily basis. If you're lucky, you'll be able to eat Shizuoka's native food.
Shizuoka native 100 percent soba (market price). Due to the low yield of Shizuoka's native soba, we offer native soba from other regions around the country on a daily basis. If you're lucky, you'll be able to eat Shizuoka's native food.
The store stands quietly. At lunchtime, there are often lines forming before the store opens.
*From the article “Introducing the 2019 Fujinokuni Maestro Chef title winners”
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
