Thick oily fish simmered in a sweet, spicy sauce. Enjoy the bright red color.
Find a flavor that suits your taste.
A round dumpling served with bean sprouts in the center is the Hamamatsu style.
The oldest egg dish in Japan
A local version of fried noodles using sakura shrimp, a specialty of Shizuoka.
A traditional okonomiyaki that is the pride of Hamamatsu City.
Plump eel grown in the warm climate and abundant water of Shizuoka served in a 'ju' box
A famous dish from Izu that whets the appetite with its vibrant color.
Okonomiyaki with Fujinomiya yakisoba
A collaboration between Hamanako oysters and eel kabayaki sauce.
A rice bowl laden with o-toro tuna, only available locally.
The seafood on rice a jewel in Suruga Bay was inlaid with much
A fisherman’s dish packed with fresh seafood and flavored with rich homemade miso.
Superbly fresh and oily! Enjoy a specialty of Atami.
Speciality of Ryoshimachi wickerwork. Heat, the dear taste which would like to stuff its mouth.
A type of pickle using local wasabi, developed by merchants in the late Edo Period
Traditional style Kakegawa cold ramen
Enjoy the bounty of the sea from one of the nation’s top whitebait fishing grounds.
Kakiage packed with gifts from the Suruga Bay.
Mustard matches the sweet miso sauce. Pork entrails on skewers and black hanpen are also delicious
A new local specialty utilizing Shizuoka’s renowned fresh seafood
Taste plums pickled with the perfect balance of sourness and saltiness in Atami, a city long associated with plums.
A revolutionary taste that will make this your favorite way of eating lobster.
2.5mm wide udon noodles that don’t stretch. There are infinite ways to prepare it.
Fully enjoy fresh horse mackerel sashimi served with head and tail. The firm texture provides a refined taste.