Shizuoka Food Information Center
Restaurant
Ito grandvert izu
Local fish such as red sea bream landed at Ito Port, wasabi, and other delicacies from the mountains and sea that can only be found in the Izu Peninsula, blessed by Geo. Izu beef, which is lean and rich in oleic acid, is distributed only in Izu. We select reliable ingredients from Shizuoka Prefecture, such as organically grown vegetables and fruits from farmers who cultivate the soil, and enjoy dishes that take advantage of the rich and flavorful flavors of the ingredients, along with the seasonal beauty of nature.
Made with ingredients from Shizuoka Prefecture Popular menu
・Homemade pâté de campagne made from pork from Shizuoka Prefecture, served with a colorful salad of fresh vegetables from nearby farms
・Assortment of fresh fish caught from Ito Port
・Assorted homemade desserts using plenty of seasonal fruits unique to the fruit kingdom of Shizuoka, including Izu beef steak
Shizuoka ingredients used in the store
Ito port fish, Izu beef from Hirai Farm in Izunokuni City, wasabi from Amagi, Tanna milk, pork from Shizuoka Prefecture, Gotemba Koshihikari, various local small-scale farmers, seasonal vegetables and fruits
Shop information
grandvert izu
| Address | 614-144 Ito City, Shizuoka Prefecture |
|---|---|
| TEL | 0557-54-5004 |
| APP & WEB SOLUTION | https://grandvert.info/ |
| Social Media |
SDGs restaurant certification
Go to the site introducing SDGs initiativesStore MAP
This restaurant's ``Fuji no Kuni Capital of Food Craftsmen''
Megumi Inagaki
Became an assistant to Sachiko Moriyama, one of Japan's leading confectionery researchers, learned Japanese and Western confectionery, and became a lecturer. She studied French, Italian, and Chinese cuisine at the World Cooking School sponsored by the Chefs Association. She studied Buddhism, baking, and Japanese cooking at Kincharu Kaiseki at Le Cordon Bleu. TV Champion Winner. Shizuoka Asahi TV Tokikkiri! Shizuoka cooking instructor 7 years
Worker interview
An auberge with only 2,000 rooms, located on a hill overlooking Mt. Omuro, in an approximately 3 square meter forest in the lush Fuji-Hakone-Izu National Park. The newly renovated rooms are made of solid wood and plastered walls, with a warm setting that is gentle on the body and in harmony with nature. The welcome tea actively incorporates amenities produced in Shizuoka Prefecture, such as Ito noguri tea, well-established confectionery, and unbleached towels from Iwata City.
For dinner, we use ingredients from the mountains and seas of the prefecture, and the dishes that bring out the flavors of the ingredients are gentle on the mind and body, and have been very popular with our guests since the restaurant opened. We also have a wide selection of local sake and homemade craft drinks. After the renovation, workshops have been held jointly with people from different industries, and it has become a place for people from within and outside the area to meet and create.
``In the future, we are planning to hold collaborations with sake masters and producers.We would like to hold projects where food can be enjoyed along with culture and stories, and we would like to convey the charm of Shizuoka to everyone through food,'' he says with a smile.
Assorted local fish from Izu, mainly from Ito Port, served in pottery by Izu Kogen potters.
It is served with seasonal colors and served with homemade ponzu sauce made with Izu wasabi and Izu citrus.
※Interview with the recipient of the 2023 Fujinokuni Food City Creation Award
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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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