Onjaku - Yaizu(Japanese Cuisine)

ChefDaigo Sugiyama: A Young Artisan Who Values the Taste of Ingredients

Born in 1984 in Shizuoka Prefecture, he is the second generation of "Onseki" and has been practicing the tea ceremony since high school. He trained for six years at "Wako" in Mejiro, where his predecessor also trained, and was said to have been both strict and affectionately treated like a grandchild by the head chef. After returning to his hometown of Yaizu, he has made it his motto to offer "things that can only be eaten here," collaborating with local fish shops and producers while never neglecting his pursuit of flavor. He believes that the ingredients should always be the main focus in cooking and values the background and history of the ingredients' origins.

Food "Indulge in the Unique Delicacies of Yaizu, Crafted with a Commitment to Ingredients and Cooking Methods"

The fresh fish used in the menu at "Onishi" is primarily sourced from the long-established "Sasue Maeda Fish Shop" in Yaizu, a name recognized nationwide, through Mr. Naoki Maeda. Due to a long-standing relationship of trust, they prioritize delivering ingredients that suit the restaurant, and they even collaborate on the cooking methods to serve the fish in the most delicious state. This process likely involves mutual respect and refinement among top professionals. The dishes created in this way are unique to "Onishi," enticing many food enthusiasts into a dreamlike experience.

Space"Enjoying High-Quality Tea Kaiseki in a Traditional Japanese Space Renovated from a Historic Building"

In a quiet residential alley hangs the noren of "Onseki." The building, which was once a separate annex of a soba restaurant, has a charming appearance. The characters of the shop name "Sanshuya" inscribed on the sign evoke a sense of history. As you pass through the alley and open the door, you find a counter in the back, with a charcoal grill within reach. You can enjoy the process of the menu being served while observing Mr. Sugiyama's graceful movements. The tableware, collected over two generations, also adds to the elegance. The private room, which can also be used as a tea room, has a unique atmosphere, and the space, which makes the most of the texture of the materials, is very comfortable.