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Tokinokura's Restaurant
Ito Hotel Ito Garden
This inn is located on a hill near the station and is fed by natural hot spring water.
Meals are ``Authentic Japanese Kaiseki Zen'' carefully selected by the head chef.
Since opening in April 55, we have been serving as a compact inn with a homely atmosphere, catering mainly to families.
Made with ingredients from Shizuoka Prefecture Popular menu
Creative Kaiseki meal using Shizuoka ingredients, Kinmedai kamameshi, Boiled Kinmedai, Vegetables.
Shizuoka ingredients used in the store
White onions from Iwata, Benihime amago from Amagi, persimmons from Suruga, shrimp potatoes, wasabi, and many others.
shop information
Hotel Ito Garden
| Address | 655 Matsubara, Ito City, Shizuoka Prefecture |
|---|---|
| TEL | 0557-36-3841 |
| WEBSITE | http://www.ito-garden.com |
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This restaurant's ``Fuji no Kuni Capital of Food Craftsmen''
Fujinokuni Maestro Chef
Kazumasa Hiyama
He entered the world of cooking under the influence of his father and older brother, who were both Japanese chefs. While training in Izu, Tokyo, and Hokkaido, he obtained full licenses as a professional cook and technician in Japanese, Western, sushi, noodles, Chinese, and special school lunches. Since 2009, he has been the head chef at Hotel Ito Garden. Won the Minister of Health, Labor and Welfare Award at the Skills Grand Prix in 1995. He was awarded the "Modern Master Craftsman" award in 2005 and the Medal with Yellow Ribbon in 2008. In 2006, he was certified as the first Shizuoka Prefecture Skill Meister Japanese Cuisine. In 2017, he became the chairman of the Shizuoka Prefecture Engineers Federation.
Worker interview
During a taste class at an elementary school, Kazumasa Hiyama's miraculous creations of vegetable plants and animals make the children's eyes light up. "It's fun to see them like that, so they're working hard." The master Japanese craftsman, who inherited his father's mastery of peeling and holds the title of ``Modern Master Craftsman,'' laughs easily. Mr. Hiyama promotes Shizuoka's food as a representative director, executive officer, and permanent advisor to the Prefectural Chefs' Federation, Zuishokai, while also working to develop craftsmen as the chairman of the Prefectural Craftsman's Federation. Furthermore, last year, we contributed to food exchanges through a project commemorating the friendship partnership between the prefecture and Zhejiang Province, China. He also obtained Halal (Islamic dietary precepts) chef certification in preparation for the Tokyo Olympics and gave a demonstration at a training course. What you can catch a glimpse of is the face of a highly ambitious and hardworking person who has a license in all kinds of food. In recent years, there has been a social trend of underestimating qualifications, but the true taste and deliciousness can only be conveyed through reliable techniques and knowledge. ``In the future, I would like to help young people obtain qualifications,'' says the worker, who continues to set an example and show the way to those who follow.
``I thought children wouldn't be able to understand the subtle differences in dashi, but if you teach them properly, they'll understand that it's the real thing,'' says Hiyama.
*From the article “Introducing the 30 Fujinokuni Maestro Chef Title Winners”
The Worker of the Year
Yasumasa Terada
Born in Aichi Prefecture. His parents were farmers on the Atsumi Peninsula, and since he was the second son, there was no need for him to take over the family business, but he went on to attend a local agricultural high school where he was a strong baseball player. After graduating, he chose a career in cooking that interested him, and got a job at a hotel in Ito through an introduction from an acquaintance. He trained mainly in Japanese cuisine and joined Hotel Ito Garden in 2008. While honing his skills under the ``modern master craftsman'' Hiyama Kazumasa, he also works to popularize Japanese cuisine as the head of the public relations office of the prefectural professional chefs' association, ``Zuisho-kai''. In addition to serving as an instructor for the National Federation of Japanese Culinary Technicians Associations and a director of the Prefectural Japan Culinary Technicians Association, he is also certified as a nationally certified single-grade culinary technician, a Japanese cuisine specialist chef certified by the Minister of Health, Labor and Welfare, and a prefectural blowfish processor. have
Worker interview
The a la carte dish ``Simmered Golden Sea Bream'' is a specialty that can be said to be ``THE Izu'', but the side dish is topped with seasonal vegetables grown in-house by the proprietress of the inn. ``Because it's pesticide-free, it doesn't look good or gets eaten by insects, so it takes a lot of effort to make it look nice, but the fruit is firm and has a strong flavor,'' says Yasumasa Terada with a smile on his face. As a chef, what I value is ``making the most of the ingredients.'' At the root of this is his family's farming family, and ``I want to take good care of them because I understand the feelings of the producers.'' Currently, while working as the head of the cooking section at Hotel Ito Garden, as a member of the prefectural chefs' association Zuishokai, he is involved in food education for elementary school students, menu development using local ingredients, and lectures for specialized chefs on Shizuoka's Japanese cuisine. Mr. Terada is also involved in educational activities. Furthermore, he is following in the footsteps of Kazumasa Hiyama, who is the head of the board at the same workplace and holds the title of ``Modern Master Craftsman,'' and is working hard to obtain various qualifications such as being a blowfish processor. ``In order to get a qualification, you have to be interested in learning it, so I think you'll improve yourself and your cooking will expand.'' Just as he himself learned from the head chef, he has made it his duty to pass on this knowledge to his successors, and his work continues to improve.
The Zuishokai group, to which Terada also belongs, teaches tamagoyaki making at a special class at the Ashitaka Prefectural Vocational Training School every year. Through this activity, Terada says, ``I want the children to become interested in cooking, even just a little bit.''
*From the article “Introducing the winners of The Worker of the Year 2021”
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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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