Tokinokura's Restaurant

Kentaro Nakamura started his business after spending his days working at a fish shop, where he learned about the fun and depth of fish, and from his experiences living outside the prefecture and overseas, which made him realize the greatness of Hamamatsu ingredients. Freshness is guaranteed because you can get a variety of ingredients that can be called power foods. Nakamura's style is to keep things extremely simple in order to make the most of the material. One of the expressions of our love for local ingredients as much as anyone else and our desire to spread the word is our famous eel sashimi. The unique elasticity is similar to that of puffer fish sashimi, and the sweetness and umami of the fat are concentrated in a flavor unique to eel. It was thought that it would be difficult to feed the fish raw due to its poisonous blood, but after much trial and error, a technique for blood removal was established. He came up with a new way to eat eel. In recent years, he has also focused on nurturing the next generation, including nutritional education at elementary schools and guidance at culinary schools. ``I want to constantly evolve while preserving the traditions of Japanese cuisine,'' says Nakamura, whose enthusiasm is playing a role in raising the standard of Hamamatsu's food culture.