Shizuoka: A Culinary Journey Through Nature's Bounty

In Shizuoka, you can trace the path of ingredients from their source to restaurants all over Japan within an ecosystem of passionate farmers, artisan producers, and visionary chefs. Here are some of the best ways to explore this region’s delicacies, including coastal ingredients, mountain-sourced produce and, of course, sake.

The waters of Mt. Fuji are inseparable from the produce of Shizuoka, which is no better exemplified than at Shimoyama Fish Farm. Akira Shimoyama has mastered raising amago, a rare red-spotted trout that thrives only in the purest mountain waters, and this farm is the only amago farm in Japan. The fish he raises have a delicate flavor and are uniquely large enough for sashimi – something you can’t do with smaller fish.

Adjacent to his fish ponds, Shimoyama tends to meticulously crafted wasabi terraces. Fresh wasabi is nothing like what you’ve tried in stores, with a pale green color and a complex flavor profile. Shimoyama creates his infamous wasabi and wasabi-based products by carefully grating and blending the aromatic top and spicy bottom of the root for an unforgettable flavor.

One of the best places to try these delicacies is at Shimoyama’s own restaurant Amago Chaya, which serves amigo sashimi and other traditional Japanese dishes.

Shizuoka’s commitment to exceptional produce is perhaps best shown by the relationship between local farmers and chefs. Masahiro Sugimoto of Sugisho Farm supplies prize-winning produce for many of Japan’s finest restaurants. His agricultural philosophy revolves around creating optimal growing conditions for produce, allowing them to develop stronger root systems and more robust flavors. Sugimoto has been friends with Chef Toru Kuroha of Restaurant Sakurakagami for over two decades and supplies the restaurant with ingredients.

Located in the quiet foothills of Gotemba, with serene views of Mt. Fuji, Sakurakagami offers an extraordinary dining experience. Kuroha transforms these high-quality and fresh ingredients with an Italian-inspired menu that champions simplicity. Carpaccio is made with locally caught striped mackerel and herbs from the restaurant’s farm, while grilled mugi-buta pork from the area surrounding Mt. Fuji is among a long list of specialties.

Indeed, the menu is so inspiring that a helicopter transfer from Tokyo is available for people to travel there in just twenty-five minutes.

No exploration of Shizuoka’s gastronomy would be complete without a taste of its exceptional sake culture. At Negami Shuzo, Yoichi Negami crafts a kind of sake called Kinmei, using underground water from the foot of Mt. Fuji itself. What makes this water exceptional is its softness. With few minerals, it presents a unique challenge in sake brewing. While many brewers prefer mineral-rich water, Negami embraces this delicate water profile, transforming a potential limitation into an art form.

Negami uses traditional sake-making principles rather than modern techniques, where alcohol is often added during production. The brewery employs a local toji (brewmaster) who meticulously oversees the production process, ensuring each batch meets an exceptional standard.

A distinctive element of Kinmei’s production is the use of Shizuoka kobo, an original local yeast strain. This local yeast not only reflects the region’s terroir but also contributes to the sake‘s unique flavor profile, making it unmistakably of Shizuoka.

The restaurant and resort of Arcana Izu is a hidden culinary sanctuary. For people staying, the rooms feature a private indoor and outdoor bath overlooking a river, creating an intimate connection with the surrounding forest landscape.

Chef Yuma Itoi’s approach to cuisine is deeply rooted in the local terroir of the Izu Peninsula. An unapologetic advocate for local food producers, Itoi believes that an ingredient’s story is as important as its flavor. Not just about freshness but the ability to trace and experience the origin of each ingredient. This philosophy comes to life with a French-inspired menu featuring dishes like crab bisque, made from mangrove crabs living in the southern coastal trees of the Izu Peninsula, and grilled shrimp caught in Suruga Bay.

Each course becomes a narrative journey, served on props he crafts himself from natural materials. One course might be presented on a small wooden suspension bridge, another on a wooden log chest – each piece a handmade extension of the restaurant’s connection to nature.

Shizuoka Prefecture offers a delicate balance of respect for tradition, innovation, and a profound connection to the natural environment. In addition to the region’s famous landscape, Shizuoka offers the culinary traveler a journey of discovery, where each meal creates an intimate connection to the region.