Shizuoka Food Information Center
Restaurant
Higashiizu Town Atagawa Prince Hotel
Made with ingredients from Shizuoka Prefecture Popular menu
A course that includes spiny lobster, abalone, and Japanese beef dishes
A course filled with seasonal bounty and the delicacies of Izu
Golden-eyed snapper (boiled/dried)
Abalone (Sashimi/Odorikiyaki)
Lobster (sashimi/grilled in shell)
Shizuoka ingredients used in the store
Alfonsino (Higashiizu Town), spiny lobster (Shimoda City), log-grown shiitake mushrooms (Izu City), cauliflower (Mishima City), wasabi (Izu City), citrus fruits (all over Izu)
Shop information
Atagawa Prince Hotel
| Address | 1248-3 Naramoto, Higashiizu-machi, Kamo-gun |
|---|---|
| TEL | 0557-23-1234 |
| APP & WEB SOLUTION | https://www.atagawa-prince.co.jp/index.html |
This restaurant's ``Fuji no Kuni Capital of Food Craftsmen''
Michihiro Kaneko
Originally from Ito City, Shizuoka Prefecture, he began his career as a chef after graduating from high school. He spent six years training at Wadakura, a Japanese restaurant in the Palace Hotel in Tokyo, where he learned the techniques of kaiseki cuisine. He then returned to his hometown of Izu and worked as a chef at an inn. He is currently the head chef at Atagawa Prince Hotel, where he continues to hone his delicate Japanese cooking techniques while focusing on bringing out the best in the ingredients themselves. He sees his mission as conveying the charm of Izu through his cooking, and is actively involved in collaborating with local producers.
Worker interview
Michihiro Kaneko's motivation to become a chef began when he cooked for his family as a child and they were pleased with his food. "I was happy to see people who love to eat eating my food and making them smile," he recalls. That feeling hasn't changed, and he puts his heart into the kitchen to make many people happy.
"Izu ingredients have great appeal," says Kaneko, who makes extensive use of the abundant natural bounty, including fresh alfonsino and spiny lobster caught in the local sea. While utilizing his experience handling ingredients from all over the country during his time at a hotel in Tokyo, he is particular about the freshness of local ingredients and strives to bring out their splendor to the fullest.
As a chef at the inn, Kaneko-san is always coming up with new seasonal menus, providing repeat guests with something new and surprising. "I want people who visit here to fully experience the charms of Izu. In the future, I want to work more with local producers to spread the word about the charms of Izu both domestically and internationally," he says enthusiastically, like an evangelist who supports, conveys, and spreads the local food culture.
The "Inatori Kinme" fish caught at Izu Inatori fishing port has exceptional fat and flavor.
The carefully handled golden-eyed snapper is line-caught and braised in a rich, sweet and spicy sauce.
"Hot spring steaming" is done by steaming water from Atagawa Prince Hotel's own hot spring source.
The steamed ingredients are plump and full of flavor. Different ingredients are served depending on the season and the plan.
※Interview article with the recipient of the 2024 Fujinokuni Food City Creation Award (interviewed in 2024)
Find a restaurant
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.
Close
