Shizuoka Food Information Center
Restaurant
Gotemba Tokibaco
Made with ingredients from Shizuoka Prefecture Popular menu
"Gotenba Pork Set" and "Assorted Appetizers"
Shizuoka ingredients used in the store
Pork (Gotemba City), rice (Gotemba City), prosciutto (Gotemba City), soy sauce (Gotemba City), soy sauce koji (Gotemba City), tomato (Gotemba City), romaine lettuce (Gotemba City), horse mackerel (Numazu), trout (Oyama Town)
Shop information
Tokibaco
| Address | 653-1 Kawashimada, Gotemba City, Shizuoka Prefecture |
|---|---|
| TEL | 0550-70-1215 |
| APP & WEB SOLUTION | https://www.tokibaco.com/ |
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This restaurant's ``Fuji no Kuni Capital of Food Craftsmen''
Mayumi Yuyama
Born in Oyama-cho, Sunto-gun, in 1977. He loved food from an early age and aspired to become a chef. After graduating from Musashino Culinary Institute, he joined Kihachi & S and trained at the famous Italian restaurant Celan in Tokyo. He then went to Fukuoka, where he honed his skills under a chef who had experience at a three-star French restaurant. After returning to his hometown, he worked at a pasta and bar in Gotemba, and opened Tokibaco in 2016. He serves dishes that make use of local ingredients. He is committed to the development of the local food culture in a wide range of fields, including obtaining a qualification as a Japanese herb coordinator.
Worker interview
The name of the restaurant, "Tokibaco," comes from the fact that this location was once a watch shop. The restaurant was named with the hope of becoming a familiar place for local people as a part of the shopping district. The restaurant is casual and cafe-style, but the food is authentic Italian. Using the techniques he has cultivated in Tokyo and Fukuoka, he creates unique dishes using ingredients from Gotemba. Yuyama's desire to "let people know about local ingredients" is also reflected in the form of holding cooking classes. For example, he has created various recipes using vegetables grown nearby, such as "Green Onion Peperoncino" using green onions grown by Ozawa, a green onion farmer in Gotemba, and shares them with local people. "I want people to become interested in local ingredients and the environment by eating delicious food," says Yuyama. Another big attraction is that he makes use of his qualification as a Japanese herb coordinator to project the ideas of Shindo Fuji and Ishoku Dogen in his cooking. "The restaurant can only survive if everyone is healthy," says Yuyama, who is creating new local dishes while connecting the local food culture and health to the future.
The Gotemba Pork Set allows you to enjoy to your heart's content Gotemba Pork, whose sows are raised on wasabi stalks grown in Gotemba.
The rice served in the set is the finest Gotemba Koshihikari rice, "Konohana no Megumi."
The "appetizer platter" is a visually appealing selection of appetizers made with seasonal local ingredients.
You can enjoy Gotemba's seasonal produce to your heart's content.
※Interview with the winner of The Worker of the Year 2024 (2024 edition)
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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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