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Restaurants
Iwata Japanese cuisine Kono
Made with ingredients from Shizuoka Prefecture Popular menu
Seasonal colorful meal, Shizuoka beef roast beef, Shizuoka beef roast beef nigiri, garnished with micro leaf, Maisaka natural sea bream and ginger earthenware pot rice, braised pork belly and shrimp sweet potato with white onion, Kono's enchanting pudding (lively and safe egg)
Shizuoka ingredients used in the store
Paprika, micro leaf, baby leaf, radish, turnip, green onion, shrimp sweet potato (Iwata), Shizuoka Koshihikari, Shizuoka beef, cherry shrimp (Suruga Bay), sawara, grunt (Omaezaki), bonito (Maisaka), Benifuji trout ( Fujinomiya) and others
store information
| Address | 1028-1 Kamiokada, Iwata City |
|---|---|
| TEL | 050-8884-8064 |
| Web design | https://kouno-japanese-cuisine.jimdosite.com |
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This restaurant's ``Fuji no Kuni Capital of Food Craftsmen''
Katsuhiro Kono
Born in Iwata City. He graduated from Tokai Cooking and Confectionery College. He trained for 6 years at Kyoto Kaiseki Minokichi, and worked as an instructor at his alma mater for 14 years to train chefs. In addition to being certified as a Japanese cuisine specialist, she has also obtained a blowfish chef's license, a confectionery hygienist's license, and a caregiving diet instructor's license. She won the 7th Tokai-Hokuriku Japanese Cuisine Competition. She won second place in the national competition, which was made up of 12 people who passed the domestic and international preliminary rounds. In July 2022, she opened "Japanese Restaurant Kono." She never stops studying her cooking and conveys the unique appeal of Japanese cuisine, which values the seasons.
Worker interview
"Japanese cuisine is all about umami. There is no end to the search for ways to modify ingredients to make them delicious." Mr. Kono put in a lot of effort, such as pouring oil on the fillets of fish that had been sandwiched with kelp for a day and night to remove moisture, and mixing finely chopped ginger and vinegared lotus root into the vinegared rice to bring out the texture. There are many repeat customers because of the generous cuisine. “One of the charms of Japanese cuisine is that it values the sense of seasonality.Seasonal ingredients are full of nutrients, and it is said that if you eat the first food of the season, you will live 70 days longer.Shizuoka has a wide variety of vegetables and fish. There are so many ingredients, so it's fun to think about how to make the most of the ingredients and how to combine them,'' he says with a laugh. In addition to changing the sake selection once every two months to match the season and ingredients, we also play jazz music in the restaurant and use beautiful modern tableware because we want people to enjoy Japanese cuisine more casually. In an age when supermarkets are stocked with a variety of seasonal ingredients and it is hard to feel what is in season, Kono's challenge to convey to as many people the appeal of Shizuoka's unique and rich food culture is precious and touches people's hearts.
``Pork belly braised and shrimp sweet potato served with gray green onions.''
When you eat kakuni, which is made by grilling a block of meat and boiling it for 5 hours to remove excess oil,
The flavor spreads throughout your mouth. The fried shrimp has a rich texture.
``Shizuoka roast beef nigiri with micro leaf''.
The melt-in-your-mouth roast beef, cooked slowly and slowly at a low temperature, is exquisite.
*From the article “Introducing the 2020 Fujinokuni Food Capital Creation Worker 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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