Shizuoka Food Information Center
Restaurant
Purity
Made with ingredients from Shizuoka Prefecture Popular menu
A dish of moist Mt. Fuji salmon and new onions, Suruga Shamo chicken with crispy skin, steamed Kawane yuzu citron, whole Shamo chicken with Japanese pepper miso, Shamo chicken soup, Mineno beef and asparagus shabu-shabu, etc.
Shizuoka ingredients used in the store
Mineno beef (Hamamatsu city), Suruga Shamo chicken (Shizuoka city), wild tiger pufferfish (Enshu Nada Sea), black rockfish (Shizuoka city), abalone (Shizuoka city), Mt. Fuji salmon (Fujinomiya city), new onions (Hamamatsu city), Kawane yuzu (Kawanehon Town, Haibara District), daikon radish (Shizuoka city), white onions (Shizuoka city), Brussels sprouts (Kakegawa city), asparagus (Shizuoka city), Jerusalem artichoke (Shizuoka prefecture), real wasabi (Shizuoka city), Yotsumizo persimmons (Nagaizumi Town, Sunto District), Ishigaki strawberries (Shizuoka city), etc.
Shop information
Purity
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This restaurant's ``Fuji no Kuni Capital of Food Craftsmen''
The Worker of the Year
Ryo Utsumi
Born in Shizuoka City. While attending university, he worked part-time at the Chinese restaurant "Turandot Yusenkyo" in Harumi, Tokyo. He was inspired by the work of the owner chef, Tomoyuki Wakiya, and decided to enter the world of cooking. He then studied under Chef Fumihiro Katsuro of "Japanese Cuisine Karin" at Hotel Century Shizuoka (now Hotel Grand Hills Shizuoka) and other restaurants in Shizuoka City. He has won the SILVER EGG award consecutively at "RED U-35", Japan's largest chef competition that unearths young talent of the times. He is a JSA certified sommelier. Currently, as the head chef of "Seiya" in Shimizu Ward, Shizuoka City, he pursues his own style that incorporates French and Chinese cuisine techniques based on Japanese cuisine. In 2024, he will participate in the gastronomy event "Umai Lala Dining" at the Fujinokuni Tea City Museum with Hamamatsu Japanese cuisine chef Toshiya Ichiki, and challenge himself to create new Japanese cuisine. As a member of the National Conference on Japanese Food Culture, he continues to visit nearby elementary schools to conduct food education activities.
Worker interview
Utsumi Ryo, head chef at Seiyu, often uses Fujinomiya trout, or "Mount Fuji salmon." He has seen the growing conditions with his own eyes and is convinced of its quality. In one dish, the flesh is immersed in oil and cooked slowly at a low temperature, a technique known as confit in French cuisine, used to bring out the umami of the fish. Meanwhile, the skin is left to sit overnight and then crisply fried in high-temperature oil before being served. He also uses whole grain mustard in the sauce and toppings made from spring onions, whose crunchy texture adds an "exquisite surprise" to the moist texture of the trout.
Ingredients from Shizuoka Prefecture are often simply prepared because the ingredients themselves are of high quality. However, Utsumi is not satisfied with that and has always pursued his own originality. Japanese cuisine in particular has many rules and tends to be stereotyped, but Utsumi says, "I want to explore the possibilities of new Japanese cuisine by providing 'surprise, fun and excitement' that goes beyond the imagination of customers, while keeping the basics of Japanese cuisine in mind." His passionate inquisitiveness will surely continue to surprise and impress many people.
"A dish of moist Mt. Fuji salmon and new onions."
Mount Fuji salmon is cooked at low temperature using a French technique called confit.
The homemade toppings and sauce made with fresh onions create an exquisite harmony.
"Suruga Shamo chicken with crispy skin, steamed with Kawane yuzu citron and whole Shamo chicken with Japanese pepper miso, served with Shamo chicken soup."
The skin of the shamo chicken is crisped using Chinese cooking techniques and flavored with Kawane yuzu.
※Interview with the winner of The Worker of the Year 2024 (2024 edition)
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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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