Shizuoka Food Information Center
Restaurant
Kannan Town Sensa-Banbetsu
Made with ingredients from Shizuoka Prefecture Popular menu
Seasonal course menu
Shizuoka ingredients used in the store
Sturgeon (Kannami Town), Izu beef (Izunokuni City), Amagi black pork (Izunokuni City), radish (Kannami Town), mizuna (Kannami Town), turnip (Kannami Town), cauliflower (Kannami Town), tomato (Izunokuni City)
Shop information
Sensa-Banbetsu
| Address | Shizuoka Prefecture, Tagata District, Kannami Town, Kamizawa 700-14 |
|---|---|
| TEL | 055-919-6262 |
| WEBSITE | https://kannami-chozame.com/sensa-banbetsu/ |
This restaurant's ``Fuji no Kuni Capital of Food Craftsmen''
Takeshi Tateno
After graduating from Tsuji Culinary Institute, he honed his skills at the famous Italian restaurants Ristorante Akace and Ristorante Yamazaki in Minami-Aoyama, Tokyo. He then traveled to Italy, where he studied local cuisine in 13 states. After returning to Japan, he worked as a chef at Maison de Caviar Beluga, a caviar specialty restaurant in Omotesando, Tokyo, and Storione, a sturgeon specialty restaurant in Saitama City, Saitama Prefecture, for 15 years. In 2021, he moved to Kannami Town and opened Sensa-Banbetsu in January 2022. His knowledge and experience of sturgeon and caviar are said to be unmatched in the country, and in December 1, his dishes were featured on Nippon Television's food introduction program "Manten☆Aozora Restaurant."
Worker interview
Sturgeon meat is fatty and delicious, but because it is often farmed for caviar, most of it goes to waste.舘For many years, No-san felt that the value of life was being disregarded and had doubts.舘The Kannami Sturgeon Business Association came to visit No. 1 to check whether the meat of the sturgeon they were raising was delicious. He fell in love with the taste of Kannami sturgeon.舘No said, "I want to do things that can only be done in this place."I thoughtI decided to move to Kannami Town.He visits the producers, listens to their particular interests directly, and then transforms them into his dishes. Sensa-Banbetsu serves only seasonal courses that combine sturgeon with local ingredients. Many customers from inside and outside the prefecture come to enjoy dishes that can only be enjoyed on that day, in that season, and at this restaurant.Peoplewill visit.
The cold pasta with homemade caviar is a dish that can be enjoyed as part of the "seasonal chef's choice course" that is only available during dinner time.
The start of the course is a plate of sturgeon, which includes escabeche, smoked sturgeon, and temari sushi.
The amuse bouche was caviar on buckwheat pancakes.
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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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