Tokinokura's Restaurant

``Ever since our predecessors, we have aimed to become a restaurant that serves filling set meals that are popular among locals,'' says Miwa. While offering daily set meals and rice bowls for around 800 yen, they also explore various genres of cooking that go beyond the realm of Japanese cuisine.

He has been using sous vide cooking, known as a French cooking technique, for over 25 years, and has learned how to heat it according to the characteristics of the ingredients. For this reason, although it is a Japanese restaurant, it has been well-received for its steaks for 20 years. Calories are displayed on all menu items in order to meet the recent health-conscious trend. By displaying the amount of protein, fat, and salt, even people who are concerned about metabolic syndrome or lifestyle-related diseases can enjoy the food with peace of mind.

Locally produced seafood includes oysters and eel from Lake Hamana, whitebait from Fukuda fishing port, and wild tiger puffer fish. As someone who has a 3-year-old grandchild himself, he is also passionate about nutritional education for children.

Mitsuke pumpkin, a traditional vegetable from the Mitsuke district of Iwata City, has a sticky flesh, and when made into a rich soup, Mitsuke pumpkin soup is made.

The shop has a homely atmosphere as well as the people. Soup and popular hamburgers are also available in vacuum-packed formats, and take-out is also available.

*From the article “Introducing the winners of The Worker of the Year 2019”