top of page
Finalist
Iwao Ichikawa
Iwao Ichikawa
Fuchu Kashiwade
I'm Iwao Ichikawa, and I run restaurants in Shizuoka City. My goal is to be a chef who connects producers and consumers, and I create dishes centered around ingredients from Shizuoka. Currently, I operate six restaurants in the city, promoting Shizuoka's food culture, from everyday meals to tourism. My mission is to infuse the region's history and culture into my cuisine and pass it on to future generations.
A dish from the source of Ashikubo — from the village of Saint Ichi Kokushi —
Dish description
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.
Ingredient description
• Ashikubo Tea (Ashikubo, Aoi Ward, Shizuoka City)
• Suruga Chicken (Shizuoka Prefecture)
• Sunpu Vegetables (Shizuoka City and surrounding areas)
• Soybeans and Kinako (Shizuoka Prefecture)
• Bounty of the clear waters of the Abe River basin (Suzurisui Spring)
bottom of page