Announcements

On Saturday, February 2023, 2, at "Cafe & Restaurant LENRI" (Kita Ward, Hamamatsu City), special event 18 where you can enjoy a meal while hearing directly from the creators and producers of Fujinokuni's food capital, their passion and passion. A bullet was held.



The theme this time is "Hamamatsu Power Food Lunch." This is a luxurious lunch course that uses plenty of ingredients from the Western region that can only be eaten here, such as Lake Hamana oysters and Mineno beef. Chef Machida, who is known as the creator of Fujinokuni's food capital, creates ``Art French'' dishes that are not only delicious, but also aesthetically beautiful. Listening to the chef's story at a wonderful restaurant that looks like an old castle, my expectations are high.

At the event, the producers of the ingredients used in the menu, Mr. Shinobu Mineno of "Mineno Farm", Mr. Shoichi Yagita of "Yagita Oyster Shoten", and Mr. Toshinari Kato of "Kato Farm" talked about the climate and specialties of the cultivation place. While holding the actual food in hand, there was a screen in the background that was live streaming the actual cooking process.

During the live broadcast, Chef Machida was interviewed and the kitchen was broadcast, allowing participants to see the chef's commitment and techniques in action. At the end of the event, there was a giveaway event where you could win "luxury ingredients from the western region" such as assorted vegetables from Kato Farm, Lake Hamana oysters, and Mineno beef, and the venue was very excited.

From the participants
"I was able to rediscover the appeal of Shizuoka, which has everything from livestock, fisheries, and agricultural products."
“It was very satisfying to hear passionate stories from chefs and producers.”
"There was a live video of the kitchen, so I was able to enjoy the food even before it was delivered."
I was able to hear happy voices saying, ``I was able to enjoy the freshness of local ingredients, such as the freshness of the vegetables and the saltiness of the seafood.''

Along with the delicious food, we were able to enjoy a special time unique to Shizuoka, the food capital, that we cannot usually experience.

This time's menu[Hamamatsu power food course, a place connected to Ieyasu]



"Cafe & Restaurant LENRI" is a restaurant based on the concept of "Art French." Chef Machida says that he cooks while thinking of himself as an artist, valuing space, time, and other things, and creating food while thinking about how to impress his customers. About. In addition, we are conscious of the "Farm to Table" concept, and we prepare and serve ingredients directly from producers in our kitchen.

This time, the theme is "Hamamatsu Power Food Course, a place connected to Ieyasu." Hamamatsu is where Ieyasu grew up. Hamamatsu ingredients and dishes using Hamamatsu ingredients are named ``Hamamatsu Power Food'' in honor of Ieyasu, who spent 17 years eating Hamamatsu ingredients in this area and gained strength to become a ruler. Most of the dishes this time use Hamamatsu's power foods, such as local vegetables, seafood, and beef.

Carpaccio from Mikatagahara Plateau with marinated shrimp from Iwata
The first dish is a carpaccio made from Kato Farm's vegetables, with vegetables as the main character. Kato Farm, located in Miyakoda-cho, Kita-ku, Hamamatsu City, the same as LENRI, grows vegetables without using pesticides. The plate, which looks like a painting, is made with colorful daikon radish and shrimp from Iwata.

To improve the texture, shrimp shaped into rice crackers is served on the side. It is also said that Kabosu from Renri Farm is used for jelly and sauce.

Lake Hamana YAGITA OYSTER Poached Celery Puree and French Caviar
YAGITA OYSTER's oysters are grown in Lake Hamana, which is rich in minerals, and are characterized by their rich flavor. This time, I also used oyster shells, but the shells were so plump that they couldn't fit them all together. We use a cooking method called poaching, finish it at a low temperature, and add celery to it.

In fact, Yutocho, Nishi Ward, Hamamatsu City, near Lake Hamana, is one of the leading celery producing areas in Japan. The celery is combined with rape blossoms and herbs from Renri Farm to create a plate where you can enjoy the flavor of the ingredients.



THE HAMANAKO Grilled yellow pimento and black sea bream wrapped in crepinette with asari and fresh onions and seaweed
Black sea bream is a fish that is disliked in Lake Hamana, as it eats oysters and clams. We use black sea bream as part of SDGs. We purposely use clams and prepare them on the same plate. Some people were surprised that the black sea bream could be so soft and have such a gentle taste.

Roasted Hamamatsu Mineno beef, dauphinoise and purple mustard sauce ju de boeuf
Charcoal-grilled roasted Mineno beef tomosankaku. A cow weighs about 800 kg to 1 ton, but only a few kg can be harvested from the tomosankaku part. The meat, made from a rare part of the leg, was rich in flavor and tender, and the contrast between the charcoal-grilled part and the rare part was a wonderful dish.

The broccoli-like vegetable is Kato Farm's Aletta, a combination of broccoli and kale. The taste was similar to stem broccoli, but it was a sweet and delicious vegetable without any bitterness. By the way, dauphinoise and purple mustard are dishes that the actor who plays Tokugawa Ieyasu, the main character in this year's taiga drama, appeared in another drama.

He also chose mustard, which has his theme color purple in it. This kind of playful play was also one of the features of this course.

Renri Farm blueberry sorbet and kumquat compote
At LENRI, we grow blueberries, lemons, yuzu, kabosu, olives, herbs, and seasonal fruits and vegetables without using pesticides. For dessert, we had a sorbet made with blueberries grown at the farm and a kumquat compote also grown at the farm.

There were approximately 20 participants, mainly from Hamamatsu City and Shizuoka City.
・I was able to enjoy the flavor of the ingredients.
・I was able to hear passionate stories from chefs and producers, and watch live footage from the kitchen, so I was able to enjoy the food even before it was delivered.
・I enjoyed the freshness of local ingredients, such as the freshness of vegetables and the saltiness of seafood.
There were many highly satisfied comments such as, and it seems that they spent a valuable time.

[Introducing the workers who are creating Fujinokuni's food capital]
Machida Dori
Chef of "Renri's Restaurant Cafe & Restaurant LENRI". He has held positions such as executive chef at large hotels in the prefecture and members-only resort hotels. In 2012, he was awarded the ``Fujinokuni Food Capital Creation Worker'' award.



“Restaurant Cafe & Restaurant LENRI under the tree” (Miyakoda-cho, Kita-ku, Hamamatsu City)
At LENRI, we use plenty of ingredients unique to Hamamatsu, as well as rare and valuable ingredients. We pursue dishes that go beyond ``deliciousness'' to give you a thrilling experience. He takes each ingredient seriously and strives to create new products every day. This is a shop where you can enjoy an exciting and heart-pounding moment with all five senses, as if you were appreciating art.

[Producer introduction]
Yagita Oyster Store (Maisaka-cho, Nishi-ku, Hamamatsu City)
Founded in 1922 (Taisho 11), we have established a unique oyster farming method based in the nutrient-rich Lake Hamana. Shoichi Yagita is said to be the fifth generation of the Yagita family, but his ancestor was also a lower-ranking samurai of the Tokugawa family. It is said that his history began when he moved to a place connected to Ieyasu after the restoration of imperial rule and started his business there. We provide our customers with high-quality oysters from Lake Hamana while maintaining a spirit of "servitude" to others. After many years of painstaking effort, each piece is carefully finished and sold under the brand name ``YAGITA OYSTER''.

``YAGITA OYSTER'' is characterized by its rich, thick flesh, and the fact that it does not shrink easily even when heated. Lake Hamana is a brackish lake with a mixture of freshwater and seawater. Furthermore, because the area has rivers, mountains, and the ocean, including the Miyakoda River, it is rich in phytoplankton, which is the food for oysters. The location where plankton is abundant changes depending on the season, so at Yagita Oyster Shoten, we use our many years of experience to move our oysters to locations where plankton is abundant. By doing so, we can grow high-quality oysters.

[Producer introduction]
Mineno Farm (Inasa-cho, Kita-ku, Hamamatsu City)
Mineno Farm is located in the quiet, deep mountains of Okuyama, Inasa-cho, Kita-ku, Shizuoka Prefecture, in the northeastern part of Lake Hamana. It is located in a location blessed with rich nature and the warm climate of Shizuoka Prefecture. We feed Mineno beef with safe and secure feed specially made for them, and raise them in a leisurely manner with natural water provided by Mother Nature.

The motto of Mineno Beef is ``We are proud of the flavor of the lean meat!'' The meat has just the right amount of marbling and is not greasy and has a deep flavor. Mineno Farm is unique in that the cattle raised on the farm are processed and sold. We can provide cuts that meet specific requests, such as wanting lean meat or flavorful meat. Mineno Beef Direct Sales Store (Hosoe-cho, Kita-ku, Hamamatsu City) sells Mineno Beef directly from the farm.



[Producer introduction]
Kato Farm (Miyakoda-cho, Kita-ku, Hamamatsu City)
Kato Farm is located on the Mikatahara Plateau in Hamamatsu City, where you can enjoy the long sunshine hours and fresh breeze from the highlands. Speaking of Mikatahara Plateau, it is famous for its red clay and ``Mikatahara Potatoes''. The soil is perfect for growing delicious vegetables, and by growing them organically, the potatoes are very flavorful.

At Kato Farm, we ship 100 types of vegetables every year. Choose the varieties of vegetables you want to grow that year and prepare the soil by adjusting it to suit each vegetable. In order to make our soil 100% organic and without the use of pesticides, we adjust various types of fertilizers to create the ideal soil. By adjusting the ecosystem in the soil, we bring out the inherent nutritional value of vegetables.