Food Capital Information Center
Tokinokura's Restaurant
Hamamatsu City Chuo Ward The Oriental Terrace
Made with ingredients from Shizuoka Prefecture Popular menu
Lively roasted chicken thigh with sherry mustard sauce (part of the 3,500 yen course)
Seafood tabbouleh style (part of 5,000 yen course)
Japanese Spanish mackerel Mikui and Enshu vegetable greg marinated in sherry vinegar (part of the 8,000 yen course)
Shizuoka ingredients used in the store
Bok choy, micro herbs (Iwata City), salad carrots, iris snow turnips, red mustard mizuna, new onions (Hamamatsu City), Spanish mackerel, flatfish (off the coast of Enshunada), lively chicken, matcha (Shizuoka City)
shop information
The Oriental Terrace
| Address | 6-8-30 Sanarudai, Chuo-ku, Hamamatsu City, Shizuoka Prefecture |
|---|---|
| TEL | 053-447-3241 |
| WEBSITE | https://torizen.co.jp/restaurant/ |
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This restaurant's ``Fuji no Kuni Capital of Food Craftsmen''
The Worker of the Year
Tomohiro Maekawa
Born in Hyogo Prefecture in 1975. After graduating from culinary school, he worked at the Shima Kanko Hotel in Mie, where he learned the classic and original French style.
Since 2004, he has worked at several restaurants in Hamamatsu City, and in 2008, he joined Torizen Co., Ltd. and became the head chef. The restaurant changed its cuisine from a Japanese restaurant that had existed since the first year of the Meiji era to the current French style.
Worker interview
From Japan's tallest Mt. Fuji to Japan's deepest Suruga Bay, there are many different elevations, and there are many good things to be found in the mountains and sea. This is Tomohiro Maekawa's honest impression of Shizuoka Prefecture.
In fact, if you look around, you'll find fresh seafood, as well as an abundance of vegetables and fruits that bear fruit each season. Because it is a high-quality material, we have applied magic using French techniques to bring out its unique characteristics. My passion for ingredients also reflects my respect for the producers, so I often visit farmers. Efforts are made to understand the producers' concerns, such as cultivation techniques and the natural background of the land, and to serve as a bridge between them and the consumers.
There are people, good food and wine, and a great location. Mr. Maekawa says that his greatest joy is when all of these come together to make visitors happy, saying, ``It was fun and I want to come again.'' If your life is to be enriched, cooking should be background music. This kind of spirit is also the reason why they capture the hearts of those who eat them.
Inside the store
*From the article “Introducing the Worker of the Year 2022 Award Winners”
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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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