Restaurants

“Soba Shin Kirigane” opened in 2021 in the place of Takasho, Aoi Ward, Shizuoka City. The owner, Mr. Koizumi, runs the Togakushi Matsutomi store. It is a thriving store that was taken over from the long-established Togakushi main store, and its popularity continues unabated. Mr. Koizumi grew up watching his father play soba, and from the time he could remember, he decided that ``one day, I would follow this path.'' Ever since he sampled famous restaurants in Tokyo during his training, he had decided that if he were to open a restaurant, he would like to open it as a ``sipping soba restaurant.''

Since this is a soba restaurant, it goes without saying that they are particular about using buckwheat flour. Using native buckwheat seeds from all over Japan, including Nagano, Fukui, Iwate, and Nagasaki-Tsushima, he grinds his own flour into just the amount he'll use that day, and closes the store once it's all used up. Since we aim to be a soba restaurant where you can drink, we are as particular about the exquisite dishes as we are about the soba, or even more so. On the winter day I visited for this interview, today's sashimi consisted of four types of sashimi: Yagara, mahata, tuna, and squid, all caught in Yaizu and Omaezaki. In addition, the smoked yellowtail delivered directly from Yaizu Port is served with local vegetables such as Asahata lotus root, carrots, and rape blossoms to add seasonal color.

Mr. Koizumi is supported by ``business people who are like friends.'' The shavings used in the soup stock are ordered from Nishio Shoten in Kambara, which has won the Emperor's Cup at the Agriculture, Forestry and Fisheries Festival. ``It's a tuna-based katsuobushi that I had someone blend for my restaurant.'' The fish is sourced from Kiboshi Suisan in Yaizu, the vegetables are sourced from Kuwataka Farm in Yoshida Town, and the Asahata lotus root, which has been extremely popular since the restaurant opened, is sourced from local farmer Fujinami. He personally goes out to talk with them, and they get along well with each other, and he generously shares useful information and advice that only a producer can provide. “The fishermen and the farmers are working hard, giving their all.I am grateful for the support they give me, and I am thinking about how I can express everyone's hard work in one dish,” says Koizumi.

The smiles of the customers, the producers, and the four children. Many smiling faces support Koizumi's energetic activities.

Home-smoked "smoked yellowtail". Like many Japanese restaurants, Koizumi believes in the importance of fish and vegetables.

Although seasonal local vegetables play a supporting role in this dish, they do a great job.

*From the article “Introducing the 2020 Fujinokuni Food Capital Creation Worker Award Winners”