Shizuoka Food Information Center
Restaurant
Higashiizu Town Katasekan Hina
Made with ingredients from Shizuoka Prefecture Popular menu
Enjoy seafood with special boiled golden-eyed snapper
A satisfying course with spiny lobster, abalone, red snapper and beef steak
Golden-eyed snapper (boiled/dried)
Abalone (Sashimi/Odorikiyaki)
Lobster (sashimi/grilled in shell)
Shizuoka ingredients used in the store
Alfonsino (Higashiizu Town), abalone (Ito City), wasabi (Izu City), raw seaweed (Hamamatsu City)
Shop information
Katasekan Hina
| Address | Katase 6-1, Higashiizu-cho, Kamo-gun |
|---|---|
| TEL | 0557-23-2323 |
| WEBSITE | https://www.katasekan.com/ |
This restaurant's ``Fuji no Kuni Capital of Food Craftsmen''
Fujinokuni Maestro Chef
Masaki Watanabe
Originally from Fukuoka Prefecture, he embarked on the path of Japanese cuisine thanks to his uncle being a chef. He settled on the Izu Peninsula, gaining experience at lodgings such as "TBS Shimoda Club" and "Kaneyoshi Ittoan", and is currently the head chef at "Katasekan Hiina". He is the vice president of the Shizuoka Prefecture Japanese Culinary Technician Association and the general secretary of the Shizuoka Prefecture Federation of Professional Chefs "Zuisho-kai", and also works as a Japanese cuisine food education instructor and a master of the Shijo Tsukasa Family Knife Ceremony Shijo Shinryu-kai. He is a licensed hunter and is skilled at cooking deer and wild boar that he has personally hunted.
Worker interview
"Izu is truly a treasure trove of ingredients," says Masaki Watanabe. Wasabi grown in the pure streams of Mt. Amagi, vegetables cultivated in Izu's warm climate, and fresh seafood landed at numerous ports. Watanabe believes in making the most of these blessings and delivering excitement to guests at his inn through his cooking, and he serves dishes that bring out the best flavors of seasonal ingredients, giving them fresh surprises and impressions. After the COVID-19 pandemic, he reexamined the nature of cooking and became more conscious than ever of serving food that is pleasing to the eye and has deep flavors. As he says, "Cooking evolves. Even if you've been a chef for many years, there are always new discoveries to be made," he learns from the dishes created by young chefs and takes great joy in creating new creative dishes by sublimating them with his own experience and skills. He also pours his passion into training the next generation, enthusiastically teaching young chefs how to incorporate seasonal ingredients from the prefecture and how to use local products. With Watanabe at the center, a new evolution and chain of events has begun in Shizuoka's food culture.
Katasekan Hiina serves a three-course meal called "Izu Creative Cuisine WAON."
One of the dishes is "Otsukuri." You can enjoy fresh fish such as spiny lobster, tuna, and seasonal local fish, along with local vegetables. The colorful dishes are a visual treat.
The "Four Appetizers" menu features a variety of seasonal vegetables.
The early spring menu uses bracken, parsley, and butterbur, and the seasonal feel can be seen even in the dishes used.
The two appetizers are presented in an innovative way, reminiscent of British afternoon tea.
Dashi jelly and strawberry vinegar are used to create a new Japanese flavor.
Meals are served at the restaurant, Yumichaya.
If you are staying in a room with an open-air bath, you can relax in the private Japanese restaurant, Hatotei.
※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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