Shizuoka Food Information Center
Restaurant
Mishima City Mishima Plaza Hotel
Shizuoka ingredients used in the store
Carrots (Mishima City), Potatoes (Mishima City), Sweet Potatoes (Mishima City), Eggplants (Mishima City), Bonito (Yaizu City), Broccoli (Mishima City), Radishes (Mishima City)
Shop information
Mishima Plaza Hotel
| Address | 14-31 Honmachi, Mishima City, Shizuoka Prefecture |
|---|---|
| TEL | 055-972-2121 |
| WEBSITE | https://mishimaph.co.jp/ |
This restaurant's ``Fuji no Kuni Capital of Food Craftsmen''
Shigeru Nakano
Originally from Mishima City, Shizuoka Prefecture. He was interested in cooking from an early age, and was inspired to pursue a career in cooking by his father, a Chinese chef. After graduating from high school, he joined Mishima Plaza Hotel and gained experience in the Western cuisine department. He then trained at a French restaurant in Odawara, where he learned the importance of making the most of local ingredients. He returned to Mishima Plaza Hotel and became sous chef at Cafe Restaurant Saison in 2014. He currently oversees the Western cuisine department for the entire hotel, providing healthy and delicious cuisine that makes use of local ingredients, including Mishima vegetables from the western foot of Hakone.
Worker interview
"The reason I wanted to become a chef was because I grew up watching my father, who was a chef," says Shigeru Nakano. He says that at the time, he was the kind of child who would immerse himself in cookbooks. Currently, Nakano is the head of Western cuisine at Mishima Plaza Hotel. With a strong desire to "let people know about fresh local ingredients," he actively uses not only Mishima vegetables from the foot of Hakone, but also carrots, potatoes, sweet potatoes, eggplants, and other ingredients grown in collaboration with local farmers, and pursues "light French cuisine" that is simple yet makes the most of the ingredients' natural flavors. From 2025, as a new attempt, he will also start serving Kappo French cuisine. In order not to lose the flavor even in a space far from the kitchen, he will put together a course using his cooking techniques. "I put my heart into each and every dish, imagining the happy faces of our customers," says Nakano. His honest work will convey the "original charm of food" to many people, and will also give dreams to the children who will lead the next generation.
One of the dishes in the French Kappo course is "Mishima sweet potato and eel pie."
As seasonal ingredients are used, the dishes in each course change slightly.
"Yaizu Bonito and Radish Tartare" is served in tableware that evokes a Japanese taste, showcasing the ingredients of Shizuoka Prefecture in a rich way.
The bittersweet taste of the turnip brings out the umami flavor of the bonito.
Kappo Hishiya is located on the third floor of the hotel.
French cuisine is served in this purely Japanese space.
The private rooms can accommodate 2-16 people. The Kappo French cuisine is limited to 1 groups per day.
※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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