Shizuoka Food Information Center
Restaurant
Nagaizumi Town Restaurant Miyabi
Shizuoka Prefecture, including Nagaizumi Town, is home to Mt. Fuji and Suruga Bay, and is a treasure trove of nature and ingredients. With its 6,300m difference in elevation, Shizuoka Prefecture is blessed with natural bounty and ingredients, and it may be said to be one of the most attractive areas in the country. We offer an approach that incorporates not only the ingredients, but also the surrounding culture, history, and local climate, and we value communication with producers, offering a unique food journey. Enjoy the terroir of Izu in a private room limited to two groups.
Made with ingredients from Shizuoka Prefecture Popular menu
Multi-session packge
Shizuoka ingredients used in the store
Ashitaka beef (Numazu City), Mt. Fuji salmon (Kannami Town), wheat pork (Numazu City), komatsuna (Mishima City), daikon (Mishima City)
Shop information
Restaurant Miyabi
| Address | 756-14 Shimodoka, Nagaizumi-cho, Sunto-gun, Shizuoka Prefecture |
|---|---|
| TEL | 055-950-8830 |
| APP & WEB SOLUTION | https://restaurantmiyabi.com/ |
SDGs restaurant certification
Go to the site introducing SDGs initiativesStore MAP
This restaurant's ``Fuji no Kuni Capital of Food Craftsmen''
Nishiyama Kento
Born in Nagaizumi-cho, Sunto-gun. Impressed by the French cuisine he encountered as an elementary school student, he decided to become a chef. He honed his skills at renowned restaurants such as Taimeken, a long-established Western restaurant in Nihonbashi, Tokyo, and La Tortue, a bistro in Hiroo, before opening Restaurant Miyabi in Nagaizumi-cho. He also had a strong interest in charcuterie (meat processing techniques) born from French food culture, and studied pig farming and butchery at Mugiton Kobo ISHIZUKA in Numazu City. Currently, in addition to running the restaurant, he also produces prosciutto.
Worker interview
Nishiyama serves French-based Western-style course meals. "Shizuoka Prefecture is blessed with nature and is a treasure trove of ingredients. That's why I can make all my dishes using only local ingredients. What's more, there are many producers in the prefecture who are particular about their ingredients. That's what makes me happiest." Nishiyama says with a smile, and he is also focusing on gastronomy tourism, making use of his high skills and experience in making the most of the ingredients, as well as his knowledge of the local culture and history that he has learned in depth. Shizuoka is one of Japan's leading tea producing areas. Nishiyama has focused on the excellent potential of Shizuoka tea, and has devised a new food experience where tea can be enjoyed like wine, working with a sommelier to create an exquisite marriage with food. It is an ambitious attempt to spread the appeal of Shizuoka tea and Shizuoka ingredients to the world. We hope you will experience this taste, full of fresh surprises.
The meal is course only.
The amuse bouche is packed with the flavors of the season.
The 100% Ashitaka beef demi-glace sauce hamburger is a product certified as a Nagaizumi brand.
Taimeken's secret demi-glace sauce is used.
In addition to Western-style private rooms where you can enjoy your meals at a table, there are also Japanese-style private rooms.
Reservations are required, and for tea pairing, reservations must be made at the same time as the tea leaves need to be prepared to match the dish of the day.
※Interview article on the Fujinokuni Food Capital Creation Project in 2024 (interviewed in 2024)
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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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