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13 restaurants in Shinano Omachi are sure to satisfy you “OMOTENASHI”.

We offer an art festival limited menu which we advised by Takako Yokoyama (cooking researcher) and Mr. Yoshinaga Jimbo (HATAKE AOYAMA general chef).

 

kobayashi

Soba Kobayashi

 

choujiya

鹽之道 Chojiya

 

takara_shyokudou

Soba Takara

 

bistro_dendou

Bistro Dendo

 

tarutaruoga

Trattoria La tartaruga

 

kurobe_kankou

Kurobe Kanko Hotel

 

karamatsusou

Hotel Karamatsuso

 

tateyama_prince

Tateyama Prince Hotel

 

maruhan_jiigatake

Maruhan Jiigatake Lodge

 

bistro_miiya

BISTRO MEEJA

 

iroriya_yasaka

Iroriya Yasaka

 

cafe_rabbit

Garden Cafe Rabbit

 

ryokusuitei_keisui

Hotel Keisui

 

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顧問

YOKOYAMA_photo 横山 タカ子 Takako Yokoyama

She was born in Omachi City and now lives and works in Nagano City.
For many years, she repeated field work on Shinshu’s traditional food and devised original recipes that made good use of the local ingredients.
She endeavors to educate “health and food” at local broadcasting stations, NHK’s TV show and radio programs, lectures and other events.
Currently, she serves as “delicious ‘Shinshu’ Food Minister” , “Traditional Vegetable Certification Committee Chairperson”, “Tourism Promotion Council Member” in Nagano Prefecture.
And she is also giving a lecture at NHK Culture Center and Ginza NAGANO.
She has won the NHK Kanto Koshinetsu Regional Broadcast Culture Award and the Nagano Prefectural Governor Awards so far.
She is serializing columns at the Shinano Mainichi Newspaper, and she is writing a lot of books.

 

 

JINBO_photo 神保 佳永 Yoshinaga Jinbo

Born in 1977, Hitachi City, Ibaraki Prefecture.
His grandfather was a fisherman and his father was an Italian chef. Therefore, he learned the importance of not wasting food from childhood.
He aimed to be a teacher when he was young, but he gradually chose to become a chef under the influence of his family.
He studied cooking at “Tsuji Cooking College” and he got a job at “Belle France” at Ginza. After that He went to Europe and gained experience at French & Italian restaurants.
Returned to Japan in 2002 and he was active as an opening staff of Marunouchi “Sens & Saveurs”.
In 2005, He served as a deputy chef as a western food chief at “Hotel Emion Tokyo Bay” in Urayasu.
In 2009 I opened “Restaurant I”, served as the general chef, and attracted attention by cooking Edo vegetables for the first time with French cuisine.
Currently he is a general chef at “HATAKE AOYAMA” in Tokyo Aoyama.

“HATAKE AOYAMA” Web site