Shizuoka Food Information Center
Restaurant
Oyama Town Fuji Speedway Hotel
Shizuoka ingredients used in the store
New onion "Harutama" (Hamamatsu City), pumpkin (Mishima City, Kannami Town), Mishima potato (Mishima City), purple cauliflower (Mishima City), deep-rooted green onion (Gotemba City), southern bluefin tuna (Yaizu City), mackerel (Yaizu City), golden-eyed snapper (Tenryu), tilefish (Yaizu City), Shizuoka grown chicken (Shizuoka City), Mt. Fuji Goten chicken (Gotemba City), real wasabi (Gotemba City), Fuku ga Kita (Asagiri Kogen), FUJI ATLANTIC SALMON (Oyama Town)
Shop information
Fuji Speedway Hotel
| Address | 645 Omikami, Oyama-machi, Sunto-gun, Shizuoka Prefecture |
|---|---|
| TEL | 0550-20-1234 |
| APP & WEB SOLUTION |
This restaurant's ``Fuji no Kuni Capital of Food Craftsmen''
Koji Izumichi
Born in Makinohara City, Shizuoka Prefecture. From an early age, he became familiar with food while helping his family farm, and decided to pursue a career in cooking. After graduating from high school, he went on to a culinary school and trained at a sushi restaurant in Shizuoka for 18 years. After that, when washoku (traditional Japanese cuisine) was registered as an UNESCO Intangible Cultural Heritage, he switched to the foreign hotel industry. After gaining experience at the Hyatt Regency Hakone Resort & Spa in Hakone, he became head chef at Robata OYAMA in the Fuji Speedway Hotel. He is particular about using Shizuoka's abundant ingredients, and serves simple dishes that bring out the natural flavor of the ingredients to the fullest. He values relationships with producers, actively incorporates local ingredients, and conveys the appeal of Shizuoka's food culture.
Worker interview
"The origin of my cooking is learning the importance of food from an early age through my family's farming business," says Izumichi Koji. His interest in food deepened while he was involved in tea and rice cultivation, which paved the way for him to become a sushi chef. After training at a sushi restaurant in Shizuoka City, he moved to the hotel industry to promote Japanese food culture to the world. He is currently the head chef of Robata OYAMA at the Fuji Speedway Hotel, where he serves dishes that make use of ingredients from Shizuoka Prefecture, with a focus on robatayaki.
"Robatayaki is profound precisely because the cooking method is simple," says Izumichi, who pays close attention to the degree of doneness and salting, concentrating on bringing out the natural flavor of the ingredients to the fullest. He is particular about using Shizuoka's rich ingredients, such as Gotemba's deep-rooted green onions, Mishima's cauliflower, Hamamatsu's new onions "Harutama," and Shizuoka-grown beef, and is passionate about contributing to the local community through food, such as by actively incorporating "Naminori Lemon" made from abandoned farmland and vegetables grown in facilities for the disabled. Izumichi's efforts to spread Shizuoka's ingredients and food culture into the future are sure to open up new possibilities for agriculture.
This creative dish is made by sprinkling tuna sashimi caught at Yaizu Port with pickled daikon radish and thin green onions, then hand-rolling it in nori seaweed. Salmon roe and salted kelp add a nice accent to the flavor, and it goes perfectly with Shizuoka's local sake.
The "FUJI ATLANTIC SALMON" is charcoal-grilled and is grown in a farm on land just a 7-minute drive from the hotel. The soy sauce is from Gotemba's Amano Soy Sauce. The crispy texture and fragrant aroma are irresistible.
Robata OYAMA, a robatayaki restaurant, is a contemporary space reminiscent of a car garage. You can spend quality time enjoying a meal while enjoying a conversation with Izumiji, who is standing at the island kitchen.
※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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