Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Terowaruaitoibukuro
(Terroir愛と胃袋)- Nearest station：
- Categories：
-
- Budget：
-
- Fixed holidays：
- Monday、Tuesday
Specialities
Chef
Shinsaku Suzuki – From Japanese cuisine to French cuisine to “mountain”
Food
Cuisine that highlights unknown ingredients and artisanal craftsmanship
Space
Preserving the old streetscape of the post town
Review
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Review 3,117casesFollower 1,948PeoplePick-up reviews
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Restaurant information
Details
| Restaurant name |
Terowaruaitoibukuro（Terowaruaitoibukuro）
|
|---|---|
| Categories | Innovative cuisine、French、Auberge |
| Phone number (for reservation and inquiry)・Inquiry |
|
| Reservation Availability |
Reservations Only
ご予約は、Webより |
| Address |
山梨県北杜市高根町長澤414 |
| Transportation |
20 minutes by taxi from JR Chuo Line "Kobuchizawa Station" or "Nagasaka Station" 20 minutes by car from Chuo Expressway "Sudama IC" 3,267 meters from Kai Oizumi. |
| Opening hours |
|
| Budget |
￥20,000～￥29,999 ￥20,000～￥29,999 |
| Budget（Aggregate of reviews） |
￥30,000～￥39,999￥20,000～￥29,999
|
| Method of payment |
Credit Cards Accepted （JCB、AMEX、Diners、VISA、Master） Electronic money Accepted （Transportation electronic money(Suica)、iD、QUICPay） QR code payment Accepted (PayPay、d Barai) |
| receipt |
Invoice-compliant receipts can be issued Registration NumberT1810462513959 *For the latest registration status, please check the IRS Invoice System Qualified Invoice Issuing Business Publication website or contact the restaurant. |
| Table money/charge |
サービス料10% |
Seats/facilities
| Number of seats |
16 Seats |
|---|---|
| Maximum party size | 16people（Seating）、30people（Standing） |
| Private dining rooms |
not allowed |
| Private use |
OK Up to 20 people |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
OK 10 cars |
| Space/facilities |
Comfortable space,Wheelchair access,Free Wi-Fi available,Wheelchair accessible |
Menu
| Drink |
Japanese sake (Nihonshu),Wine |
|---|---|
| Food |
Particular about vegetable,Vegetarian menu,English menu available |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Location |
Secluded restaurant,House restaurant |
| Service |
(Surprise) Party accommodations(Birthday plate),Pet friendly (Good for pets) |
| With children |
Kids are welcome(Babies are welcome,Preschool children are welcome,Elementary school students are welcome),Children menu available,Baby strollers accepted |
| Dress code |
Smart casual For men, we ask that you refrain from wearing overly casual styles such as T-shirts, shorts, and sandals, as well as strong perfume that may affect your dining experience. |
| Website | |
| The opening day |
2017.4.14 |
Environmental and social initiatives
フードロスの削減
生ゴミの一部堆肥化、規格外の野菜・果物・たまごの購入、食品端材による調理。
サステナブル食材の活用
地域のオーガニックや在来種の野菜、米、小麦粉、米粉の活用。畜産は平飼い鶏のたまご、放牧豚、養殖の海老、経産鶏・牛を活用。
ヴィーガンメニューの提供
乳製品やたまご、ハチミツを含む動物性食品を一切含まない野菜やプラントベースなどを活用したヴィーガンコースの提供（10日前予約）。
地域への貢献活動
年に数回、子どもたちによるマルシェの開催。地域の生産者や事業者を巡るガストロノミーツアーの実施。
環境保護への取り組み
テーブルナプキン、おしぼり類は地元のオーガニックコットン専門店のオーガニック素材のものを採用。テーブルクロスは不使用。お子さまのエプロンは地元の障害者福祉サービス事業所が綿から育てるオーガニックコットン糸での織りと草木染めを施したものを採用。制服やトーション類のクリーニングは地域のクリーニング店によるオーガニッククリーニングを採用。トイレットペーパーとティッシュペーパーはバンブー素材を採用など。
Information registered with the restaurant is posted here. Please contact the restaurant for more information about the initiative or if you have any questions.
閉じる
ChefShinsaku Suzuki – From Japanese cuisine to French cuisine to “mountain”
Born in Iida City, Nagano Prefecture in 1979. He trained at a Japanese restaurant from the age of 15 before switching to French cuisine. He honed his skills at renowned restaurants, including Chef Ueki Masahito's Restaurant J, and in 2011 opened Restaurant Ai to Ibukuro in Sangenjaya, Tokyo. He moved to Yatsugatake in 2017. He learned about wild vegetable and mushroom gathering, sweetfish fishing, and more from experts in agriculture and the mountains, and also obtained a hunting license. He serves dishes inspired by nature. Lunch and dinner are served one group each, and reservations are required.
Food Cuisine that highlights unknown ingredients and artisanal craftsmanship
Hidden within the shredded beets is lightly smoked Yatsugatake spring trout. Although it may seem structured, it is a classic taste consisting of a variation of one vegetable and a smoky-scented mi-cuit trout. The "Vegetables" dish includes more than 20 kinds of seasonal vegetables, either raw, steamed, or deep-fried. This dish features the innovatively grown Rikusaku Shingen shrimp, which can be enjoyed in its entirety from the miso to the legs. The dish's gorgeousness is supported by solid technique, and the respect for the ingredients is apparent.
SpacePreserving the old streetscape of the post town
The restaurant is a renovated honjin (main inn) remaining in a post town on the old Koshu Kaido road. Upon hearing that it is a "one-table Restaurants," visitors are taken aback by the extravagant wooden building, with its spacious entrance, high ceilings, and other extravagant spaces, making it a new local grand maison. Unusually for a gastronomy Restaurants, it also offers a three-stage kids' menu, starting from weaning age. There is also a café and shop, renovated from a storehouse on the premises and nearby, as well as an inn, creating a "barrier-free" space in a broad sense.
Enjoy the delicious artisanal flavors nurtured by the land and time in a local location just two hours from the city center.
Some dishes are meticulously constructed with a combination of ingredients. Others are cleanly simple with bold cooking. The course, which can be served at any speed, exudes skill and experience. Ever
...ything on the table, from the ingredients to the tableware, is made by local artisans. This local restaurant, easily accessible from the city center, conveys the richness of the nature beneath its feet and things that have stood the test of time. The restaurant is a renovated luxurious wooden building that once flourished as a wholesale center in a post town, and connects this natural hub where people and goods come and go to the future.