Shizuoka Food Information Center
Restaurant
静岡 市 葵 区 Ivy
Made with ingredients from Shizuoka Prefecture Popular menu
Suruga Bay flounder marinated in kelp with grated salmon roe, Shizuoka beef smoked with cherry wood chips, roast beef with porcini sauce, Shizuoka beef motsunabe, etc.
Shizuoka ingredients used in the store
Foodies will love Shizuoka Beef Aoi (Shizuoka Prefecture), Shizuoka Sodate (Shizuoka Prefecture), mackerel (Yaizu City), blackthroat seaperch (Mochimune, Shizuoka City), golden-eyed snapper (Omaezaki City), whitebait (Mochimune, Shizuoka City), Sakura shrimp (Yui, Shizuoka City), shrimp potato (Iwata City), mizuna (Shizuoka City), frilly lettuce (Shizuoka City), etc.
Shop information
Ivy
| Address | 6rd floor, Aiwan Building, 2-3 Showa-cho, Aoi-ku, Shizuoka City, Shizuoka Prefecture |
|---|---|
| TEL | 054-251-0767 |
| APP & WEB SOLUTION | http://www.tsutano.co.jp/index.php?data=./data/l4/ |
| Social Media |
This restaurant's ``Fuji no Kuni Capital of Food Craftsmen''
Takanori Aono
Born in Shizuoka City. Determined to take over "Tsutano," which had been in business since his grandfather's generation, after graduating from high school, he trained in kaiseki cuisine at Kicho in Ningyocho, Nihonbashi, Tokyo, for seven years. During that time, he obtained a chef's license and a fugu chef's license. At the age of 7, he took over the family business as the third generation, and has been flexing his culinary skills as an owner-chef for over 25 years. In 20, he changed the name of the restaurant to "Tsutano" with the aim of creating a homely Japanese restaurant, and has continued to do so to this day.
Worker interview
Takanori Aono, who has worked on authentic kaiseki cuisine at a famous restaurant in Tokyo, is committed to providing a variety of dishes that he has put his heart and soul into, in a relaxed atmosphere and at reasonable prices. To put this motto into practice, the restaurant has eight counter seats and ten private rooms, and offers a venue for business meetings, banquets, and entertainment for a diverse range of customers, from groups, families, couples, and individuals. The menu is diverse, ranging from standard dishes to creative dishes. "I try to understand the likes, dislikes, and preferences of each customer, and recommend food and alcohol that suits them," says Aono. Aono is particular about "local production for local consumption." Born and raised in Shizuoka, his knowledge gained from working in the family restaurant business from an early age, and his deep attachment to his hometown, are the driving force behind Aono's commitment to local production for local consumption.
In the summer of 2024, the company's building where the store had been located for many years burned down, and the store is currently operating from a temporary location. In this adverse situation, Aono says he was encouraged by many of his regular customers. "I was more than happy, and it gave me a lot of strength to reopen the store." In order to return to the "original place" as soon as possible, Aono continues to look forward and work hard today.
"Kombu-jime flounder from Suruga Bay with grated salmon roe." Flounder, sea bass, red sea bream, and other fish procured directly from fishermen are served marinated in kombu. This is one of the hidden popular dishes.
"Shizuoka Beef Sakura Chip Smoked Roast Beef with Porcini Sauce." Homemade roast beef made with "Aoi" beef from the prefecture. The flavor is enhanced by the handmade sauce.
※Interview article with the recipient of the 2024 Fujinokuni Food City Creation Award (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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