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Restaurants
Kikugawa Hata bar Uchicchi
Made with ingredients from Shizuoka Prefecture Popular menu
Hatacchi pizza, vegetable dishes made from the field, Kikugawa tea croquettes, homemade pickles, winter vegetable hot pot (*Menu changes depending on the season)
Shizuoka ingredients used in the store
Vegetables, spinach, bok choy, onions, eggplants, carrots, cucumbers, green beans, sweet potatoes, potatoes, Chinese cabbage, radish, green onions, etc. (Kakegawa, Fujieda), Enshu Okichan salt (Kakegawa)
store information
| Address | 1423 Horinouchi, Kikugawa City |
|---|---|
| TEL | |
| Web design | http://www.hatakebar-uchicchi.com |
Store MAP
This restaurant's ``Fuji no Kuni Capital of Food Craftsmen''
Hiroyuki Yamamoto
Born in Kikugawa City. He worked at a supermarket, but quit because he felt uncomfortable with the style of selling vegetables that were grown with a lot of time and effort and those that weren't. She learned restaurant management at Umibozu, famous for its Shizuoka oden, and at the age of 27 opened Hata Bar Uchicchi, which introduced her favorite sake and the charm of local vegetables. The store's name reflects the desire to create a place where people can show their true selves in a society where people are told to be good people. There is a rich lineup of craft beer, Shizuoka local sake, and non-alcoholic cocktails made with fermented fruit syrup from Kikugawa. He makes suggestions that match the cuisine and atmosphere to people who are not familiar with alcoholic beverages, and spreads the appeal of new alcoholic beverages.
Worker interview
The store was started with the aim of delivering the charm of safe, secure, and delicious Shizuoka vegetables to as many people as possible. The vegetables are purchased from Kakegawa's Shiawase Vegetable Farm, which specializes in organic products and has obtained organic JAS certification, and from Osaka Farm, an organic vegetable farm in Fujieda. “Rather than choosing vegetables to match the dish, we plan menus based on seasonal vegetables.Root vegetables grown in clay may not look good, but they grow slowly and have a strong flavor. It’s also an important job,” says Yamamoto with a laugh. To bring out the flavor of the vegetables, use soft, mellow sea salt instead of rock salt. Furthermore, we are particular about using three types of salt depending on the cooking method: meat dishes, raw foods, and stir-fried foods. In the future, he says he would like to hold a half-day cooking class for families and a limited number of groups. ``Nowadays, we live in a society where people live in a hurry, so I want people to enjoy time to cook and eat slowly while enjoying conversation.I don't think culture can be cultivated through efficiency alone. I would be happy if I could help you do that.”
"Hatacchi Pizza".
A special pizza made with tortilla dough and lots of cabbage, purple carrots, and celery (ingredients change depending on the season).
Pair with Irish whiskey or blended Scotch with water.
*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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