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Winning Chef
Winning Chef
Grand Prize
Mountains and the sea are nearby.
We offer Igawa's slash-and-burn cultivated, Shizuoka native buckwheat as "mizu soba," brewed with the groundwater of the Abe River, which springs forth from 60 meters underground. The umami is extracted at low temperatures from Shimizu's kabusecha tea, and the vibrant broth comes from fresh shirasu (whitebait) from Mochimune. Enjoy the bounty of the mountains, rivers, and sea of magnificent Shizuoka, boasting an elevation difference of approximately 6,000 meters from the Southern Alps to Suruga Bay.
Osamu Tagata
Osamu Tagata
Handmade Soba Tagata
Excellence
A bowl of soup with "Shizuoka dashi" ~Past, Present, and Future~
Against the backdrop of declining kelp resources, this futuristic dashi (broth) replaces the glutamic acid in kelp with tea, a specialty of Shizuoka. It employs a cooling extraction method, the complete opposite of traditional boiling techniques. This bowl showcases the new possibilities of regional resources and the future of dashi in Japanese cuisine, originating from Shizuoka.
Ryo Utsumi
Ryo Utsumi
Seiyu
Excellence
Igawa Mountain Tour
The dessert is modeled after Teshimanku monaka, and features a salty bean paste made with taro root and homemade miso, ham made from Suruga gamecock breast marinated in Igawa tea and fermented yuzu, and cypress-scented thigh ham. The fermented shiitake mushroom crepe is topped with Igawa deer grilled with venison sauce, egg beans and peanut miso, and wasabi salt koji. The pairing is "Meguri," a blend of first-harvest tea, Hagi Nishiki koji water, and cypress.
Shingo Hozaki
Shingo Hozaki
SINQ
Finalist
A dish from the source of Ashikubo — from the village of Saint Ichi Kokushi —
Ashikubo, the birthplace of Shoichi Kokushi. A single plate tells the story of the "origin" where the culture of flour and tea began to sprout. Unraveling the long history in which flour milling techniques nurtured "Kin-nako noodles" and the spirit of tea-drinking nurtured "Ashikubo tea." The spirit of hospitality seen in the "Kototsugu-kyo Ki" (Diary of Tokitsugu), the passion of the producers, and the breath of the clear stream. The climate and memories of Ashikubo are recreated on the plate.
Iwao Ichikawa
Iwao Ichikawa
Fuchu Kashiwade
Finalist
Papillote made with "Koju" hojicha tea, grown by Mr. Takahashi in Shizuoka City and finished by Mr. Yamanashi, served with Shizuoka citrus fruits and strawberries.
Experience the "story of Shizuoka tea," connecting tea fields to tea farmers and tea merchants, through conversation with the chef, watching the teppanyaki grill before your eyes, and the aroma of roasted green tea accompanying each dish. The savory aroma reminiscent of being near a tea wholesaler, and the rising fragrance of the dessert, will transport you to a day in Shizuoka City.
Chikako Shiratori
Chikako Shiratori
Le Monde Fujigaya
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