Scheduled to be held on 11/29! A special feast for one day only, ``Bimi Lalala Dining''

Shizuoka chef and Niigata chef realize a one-day food session
The stage is "Fujisan Hongu Sengen Taisha" at the foot of Mt. Fuji.

"Umai La La Dining" is hosted by Shizuoka Prefecture. The first event will be held at Fujisan Hongu Sengen Taisha Shrine, located at the foot of Mount Fuji, the highest mountain in Japan, as a fitting location. Shizuoka Prefecture is promoting gastronomy tourism to promote tourism by taking advantage of its advantage as a "kingdom of ingredients" with one of the most diverse cuisines in the country. As part of this, "Umai La La Dining" (dining event) will be held as described below, named after Shizuoka Prefecture's gastronomy tourism brand, "Umai La La."
The event will be produced by Naoki Maeda, owner of Sasue Maeda Fish Shop in Yaizu, which is attracting attention from chefs around the world.The venue will be Fujisan Hongu Sengen Taisha Shrine (Fujinomiya City, Shizuoka Prefecture), a place where you cannot normally eat, and four top chefs from Shizuoka and Niigata prefectures, who are attracting attention from both Japan and abroad, will create a special one-day feast using an abundance of ingredients from Shizuoka prefecture.

Please come and experience this memorable first event with us and fully enjoy the charm of Shizuoka's food.

To further enjoy your dining experience, we will stop by the venue, Fujisan Hongu Sengen Taisha Shrine, and the related Fujisan World Heritage Center. For more information, including tour applications, please check the Japan Travel website.

【Morning section】Click here for details

【Afternoon】Click here for details

<Points to note>

Permission to photograph and use: During this event, participants, including themselves and their companions, may be photographed and recorded for media coverage, recording, public relations, advertising, etc. purposes.

Profile

Yasuhiko Inoue (Simples)

He started his career as a chef at the age of 20, and after training at star restaurants in Belgium, France, and Italy, he opened a restaurant in his hometown of Hita, Oita Prefecture. In 2014, she moved to Shizuoka and opened "Simples".

Simple

Kenichi Nishi (Kenichi Nishi)

After training at Hiroshima's Chisso Taku Ichiju, he opened Hiroshima's popular French restaurant Chisso 2924. He fell in love with the fish at Sasue Maeda Uoten in Yaizu, Shizuoka, and opened Chisou Nishi Kenichi in June 2022 in Shizuoka. "Gault & Millau 6". Received bronze at “The Tabelog Award 2023”.

Kenichi Nishi

Keiko Kuwakino (Satoyama Ten Chapters)

After graduating from university, she worked at a beauty salon in Tokyo before heading overseas. She has traveled around the world, including Austria, Germany, and India, learning yoga and vegetarian cuisine from various countries. After returning to Japan, he worked as a head chef at a vegan restaurant in Tokyo. He has been the chef at Satoyama Jucho since it opened in 2014, expressing local gastronomy in his cuisine. In 2018, she became the head chef of "Satoyama Jucho" and received one star in the "Michelin Guide Niigata 2020 Special Edition". She received 2021 points in Gault & Millau 15.5. She was ranked 2023th in "THE BEST VEGETABLES RESTAURANTS 13" and was also awarded "Best Lady Vegetable Chefs".

Satoyama ten chapters

Kosuke Kobayashi (Sushi Tokiwa)

Born in Shibata City. After graduating from high school, he learned the basics of cooking at Hattori Nutrition College. At the age of 27, he joined Sushiya Uoma in Shimokitazawa and began his career as a sushi chef. In 2010, he returned to Sushi Tokiwa, and after many twists and turns, he officially assumed the name of the third generation in 2017 when the restaurant was renovated. He received the Special Excellence Award at the Niigata Gastronomy Awards. Winner of “2023 Destination Restaurants Awards”.

Sushi Tokiwa

producer

Naoki Maeda (Sasue Maeda Uoten)

Born in Yaizu City, Shizuoka Prefecture in 1974. The fifth generation owner of Sasue Maeda Uoten, which has been in business for over 60 years. He will acquire skills for both retail sales to local customers and specialty sales to restaurants. As a result of his efforts, he was flooded with delivery offers from many grand maisons. In 5, we were the only fishmonger to receive the "Terroir Award" given to producers in the French gourmet guide "Gault & Millau", which is on par with Michelin.