{"id":144681,"date":"2025-02-21T11:40:52","date_gmt":"2025-02-21T02:40:52","guid":{"rendered":"https:\/\/treasures-japan.com\/?p=144681"},"modified":"2026-05-18T10:50:04","modified_gmt":"2026-05-18T01:50:04","slug":"a-fish-merchants-vision-transforms-yaizu-into-a-culinary-destination","status":"publish","type":"post","link":"https:\/\/treasures-japan.com\/en\/a-fish-merchants-vision-transforms-yaizu-into-a-culinary-destination\/","title":{"rendered":"A Fish Merchant&#8217;s Vision Transforms Yaizu into a Culinary Destination"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row row_height_percent=&#8221;100&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;2&#8243; top_padding=&#8221;5&#8243; bottom_padding=&#8221;5&#8243; back_color=&#8221;color-xsdn&#8221; back_image=&#8221;144618&#8243; back_image_auto=&#8221;yes&#8221; back_position=&#8221;center center&#8221; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; enable_bottom_divider=&#8221;default&#8221; bottom_divider=&#8221;gradient&#8221; shape_bottom_h_use_pixel=&#8221;true&#8221; shape_bottom_height_percent=&#8221;100&#8243; shape_bottom_color=&#8221;color-jevc&#8221; shape_bottom_opacity=&#8221;30&#8243; shape_bottom_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;225132&#8243; back_color_type=&#8221;uncode-palette&#8221; shape_bottom_color_type=&#8221;uncode-palette&#8221;][vc_column column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; align_horizontal=&#8221;align_center&#8221; gutter_size=&#8221;2&#8243; style=&#8221;dark&#8221; font_family=&#8221;font-165032&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; parallax_intensity=&#8221;4&#8243; parallax_centered=&#8221;yes&#8221; width=&#8221;1\/1&#8243; uncode_shortcode_id=&#8221;105771&#8243;][vc_custom_heading heading_semantic=&#8221;h1&#8243; text_font=&#8221;font-557908&#8243; text_size=&#8221;custom&#8221; uncode_shortcode_id=&#8221;193754&#8243; heading_custom_size=&#8221;32&#8243;]A Fish Merchant&#8217;s Vision Transforms Yaizu into a Culinary Destination[\/vc_custom_heading][vc_custom_heading heading_semantic=&#8221;h1&#8243; text_font=&#8221;font-557908&#8243; text_size=&#8221;custom&#8221; uncode_shortcode_id=&#8221;320585&#8243; heading_custom_size=&#8221;32&#8243;]~ Yaizu City, Shizuoka Prefecture ~[\/vc_custom_heading][vc_empty_space][vc_row_inner limit_content=&#8221;&#8221;][vc_column_inner column_width_percent=&#8221;100&#8243; position_horizontal=&#8221;right&#8221; align_horizontal=&#8221;align_right&#8221; gutter_size=&#8221;3&#8243; style=&#8221;dark&#8221; font_family=&#8221;font-557908&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/1&#8243; uncode_shortcode_id=&#8221;119624&#8243;][uncode_info_box items=&#8221;Categories|do_not_display_prefix,Date&#8221; text_size=&#8221;h4&#8243; separator=&#8221;bullet&#8221;][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row][vc_column width=&#8221;1\/1&#8243;][uncode_block id=&#8221;141824&#8243;][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;60&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;0&#8243; top_padding=&#8221;0&#8243; bottom_padding=&#8221;0&#8243; back_color=&#8221;color-lxmt&#8221; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;0&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; row_height_use_pixel=&#8221;&#8221; uncode_shortcode_id=&#8221;104821&#8243; back_color_type=&#8221;uncode-palette&#8221;][vc_column column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;0&#8243; back_color=&#8221;color-wayh&#8221; back_image=&#8221;144626&#8243; back_position=&#8221;center center&#8221; overlay_alpha=&#8221;0&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; zoom_width=&#8221;0&#8243; zoom_height=&#8221;0&#8243; width=&#8221;1\/2&#8243; uncode_shortcode_id=&#8221;150163&#8243; back_color_type=&#8221;uncode-palette&#8221; mobile_height=&#8221;350&#8243; back_size=&#8221;contain&#8221;][\/vc_column][vc_column column_width_use_pixel=&#8221;yes&#8221; position_vertical=&#8221;middle&#8221; gutter_size=&#8221;3&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;4&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; zoom_width=&#8221;0&#8243; zoom_height=&#8221;0&#8243; width=&#8221;1\/2&#8243; uncode_shortcode_id=&#8221;249720&#8243; column_width_pixel=&#8221;450&#8243; css=&#8221;.vc_custom_1730796162965{padding-top: 10px !important;padding-right: 10px !important;padding-bottom: 10px !important;padding-left: 10px !important;}&#8221;][vc_column_text text_lead=&#8221;yes&#8221; uncode_shortcode_id=&#8221;149363&#8243;]&#8221;Can a single fish merchant really transform a region&#8217;s food culture?&#8221;<br \/>\nThis was the governor&#8217;s response when hearing about Shizuoka&#8217;s rapid culinary evolution.<\/p>\n<p>The catalyst for this transformation is Naoki Maeda (b. 1974), the fifth-generation owner of Sasue Maeda Fish Shop in Yaizu City. Maeda wears three distinct hats: first, as a local fishmonger supporting the community&#8217;s dining tables; second, as a specialist supplier to Michelin three-star restaurants across Japan and Asia; and third, as the leader of &#8220;Team Maeda,&#8221; collaborating with Shizuoka&#8217;s chefs to explore ways of maximizing fish&#8217;s potential.[\/vc_column_text][vc_gallery el_id=&#8221;gallery-514120&#8243; type=&#8221;css_grid&#8221; medias=&#8221;144627,144634,144632&#8243; explode_albums=&#8221;yes&#8221; grid_items=&#8221;2&#8243; screen_lg_items=&#8221;3&#8243; screen_lg_breakpoint=&#8221;1000&#8243; screen_md_items=&#8221;2&#8243; screen_md_breakpoint=&#8221;600&#8243; screen_sm_items=&#8221;1&#8243; screen_sm_breakpoint=&#8221;480&#8243; gutter_size=&#8221;3&#8243; css_grid_v_align=&#8221;middle&#8221; css_grid_equal_height=&#8221;yes&#8221; media_items=&#8221;media|lightbox|original&#8221; single_text=&#8221;under&#8221; css_grid_images_size=&#8221;one-one&#8221; single_style=&#8221;dark&#8221; single_overlay_opacity=&#8221;50&#8243; single_v_position=&#8221;bottom&#8221; single_padding=&#8221;2&#8243; uncode_shortcode_id=&#8221;785078&#8243;][\/vc_column][\/vc_row][vc_row][vc_column width=&#8221;1\/1&#8243;][vc_column_text text_lead=&#8221;yes&#8221; uncode_shortcode_id=&#8221;922931&#8243;]Suruga Bay, with depths reaching 2,500 meters (over 8,200 feet), is a marine treasure trove where diverse seafood thrives in its varied topography. Maeda&#8217;s story began when he started supplying this bounty to top restaurants, earning high praise for his quality.<\/p>\n<p>&#8220;If we can serve the same fish that&#8217;s acclaimed in Tokyo right here in Shizuoka, we can attract more visitors. This could become a model for regional revitalization,&#8221; Maeda believed. In 2007, he began experimenting with fish preparation and cooking methods alongside Takeo Shimura, who had opened \u201cTempura Naruse\u201d in Shizuoka City.<\/p>\n<p>Today, \u201cNaruse\u201d has become so popular that it&#8217;s difficult to secure a reservation, attracting guests from overseas as well as across Japan.[\/vc_column_text][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;60&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;0&#8243; top_padding=&#8221;0&#8243; bottom_padding=&#8221;0&#8243; back_color=&#8221;color-lxmt&#8221; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;0&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; row_height_use_pixel=&#8221;&#8221; uncode_shortcode_id=&#8221;104821&#8243; back_color_type=&#8221;uncode-palette&#8221;][vc_column column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;0&#8243; back_color=&#8221;color-wayh&#8221; back_image=&#8221;144630&#8243; back_position=&#8221;center center&#8221; overlay_alpha=&#8221;0&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; zoom_width=&#8221;0&#8243; zoom_height=&#8221;0&#8243; width=&#8221;1\/2&#8243; uncode_shortcode_id=&#8221;899659&#8243; back_color_type=&#8221;uncode-palette&#8221; mobile_height=&#8221;350&#8243; back_size=&#8221;contain&#8221;][\/vc_column][vc_column column_width_use_pixel=&#8221;yes&#8221; position_vertical=&#8221;middle&#8221; gutter_size=&#8221;3&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;4&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; zoom_width=&#8221;0&#8243; zoom_height=&#8221;0&#8243; width=&#8221;1\/2&#8243; uncode_shortcode_id=&#8221;249720&#8243; column_width_pixel=&#8221;450&#8243; css=&#8221;.vc_custom_1730796162965{padding-top: 10px !important;padding-right: 10px !important;padding-bottom: 10px !important;padding-left: 10px !important;}&#8221;][vc_column_text text_lead=&#8221;yes&#8221; uncode_shortcode_id=&#8221;213555&#8243;]On this day, the market was bustling with practicing chefs, drawn by an exceptional catch of plump horse mackerel and mackerel. Among them were Masaki Fujioka of &#8220;Nihon Ryori FUJI,&#8221; Kenichi Nishi of &#8220;Chiso Nishi Kenichi,&#8221; Tomonori Nakamura of &#8220;Nakamura,&#8221; Daigo Sugiyama of &#8220;Onjaku,&#8221; Takeo Shimura of &#8220;Naruse,&#8221; and Yasuhiko Inoue of &#8220;Simples&#8221; &#8211; the elite chefs elevating Shizuoka&#8217;s cuisine.[\/vc_column_text][vc_gallery el_id=&#8221;gallery-5141201&#8243; type=&#8221;css_grid&#8221; medias=&#8221;144631,144636&#8243; explode_albums=&#8221;yes&#8221; grid_items=&#8221;2&#8243; screen_lg_items=&#8221;3&#8243; screen_lg_breakpoint=&#8221;1000&#8243; screen_md_items=&#8221;2&#8243; screen_md_breakpoint=&#8221;600&#8243; screen_sm_items=&#8221;1&#8243; screen_sm_breakpoint=&#8221;480&#8243; gutter_size=&#8221;3&#8243; css_grid_v_align=&#8221;middle&#8221; css_grid_equal_height=&#8221;yes&#8221; media_items=&#8221;media|lightbox|original&#8221; single_text=&#8221;under&#8221; css_grid_images_size=&#8221;one-one&#8221; single_style=&#8221;dark&#8221; single_overlay_opacity=&#8221;50&#8243; single_v_position=&#8221;bottom&#8221; single_padding=&#8221;2&#8243; uncode_shortcode_id=&#8221;733172&#8243;][\/vc_column][\/vc_row][vc_row row_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;925081&#8243;][vc_column column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/1&#8243; uncode_shortcode_id=&#8221;152051&#8243;][vc_column_text text_lead=&#8221;yes&#8221; uncode_shortcode_id=&#8221;180886&#8243;]Here, the \u2018shinkei-jime\u2019 technique (a precise method of severing a fish&#8217;s spinal cord and main nerve to prevent stress hormones from affecting the meat) for maintaining fish freshness &#8211; still not widely practiced in Japan &#8211; is standard procedure. &#8220;\u2019Shinkei-jime\u2019 is just the beginning. Now we focus on &#8216;hiyashi (cooling)&#8217; and &#8216;oyogase (swimming),'&#8221; explains Maeda.<\/p>\n<p>Several tanks in a corner of the market serve as the \u2018oyogase\u2019 facility. While many say &#8220;cooking begins with procurement,&#8221; Maeda believes it starts in the ocean itself. He spent years convincing fishermen to adopt stress-free fishing methods and transport fish alive to port.<\/p>\n<p>Finding fishermen willing to undertake such labor-intensive methods, he had them taste the results and gradually won more supporters.[\/vc_column_text][vc_gallery el_id=&#8221;gallery-5141208&#8243; type=&#8221;css_grid&#8221; medias=&#8221;144628,144629&#8243; explode_albums=&#8221;yes&#8221; grid_items=&#8221;2&#8243; screen_lg_items=&#8221;3&#8243; screen_lg_breakpoint=&#8221;1000&#8243; screen_md_items=&#8221;2&#8243; screen_md_breakpoint=&#8221;600&#8243; screen_sm_items=&#8221;1&#8243; screen_sm_breakpoint=&#8221;480&#8243; gutter_size=&#8221;3&#8243; css_grid_v_align=&#8221;middle&#8221; css_grid_equal_height=&#8221;yes&#8221; media_items=&#8221;media|lightbox|original&#8221; single_text=&#8221;under&#8221; css_grid_images_size=&#8221;four-three&#8221; single_style=&#8221;dark&#8221; single_overlay_opacity=&#8221;50&#8243; single_v_position=&#8221;bottom&#8221; single_padding=&#8221;2&#8243; uncode_shortcode_id=&#8221;198637&#8243;][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;60&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;0&#8243; top_padding=&#8221;0&#8243; bottom_padding=&#8221;0&#8243; back_color=&#8221;color-lxmt&#8221; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;0&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; row_height_use_pixel=&#8221;&#8221; uncode_shortcode_id=&#8221;104821&#8243; back_color_type=&#8221;uncode-palette&#8221;][vc_column column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;0&#8243; back_color=&#8221;color-wayh&#8221; back_image=&#8221;144635&#8243; back_position=&#8221;center center&#8221; overlay_alpha=&#8221;0&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; zoom_width=&#8221;0&#8243; zoom_height=&#8221;0&#8243; width=&#8221;1\/2&#8243; uncode_shortcode_id=&#8221;155586&#8243; back_color_type=&#8221;uncode-palette&#8221; mobile_height=&#8221;350&#8243;][\/vc_column][vc_column column_width_use_pixel=&#8221;yes&#8221; position_vertical=&#8221;middle&#8221; gutter_size=&#8221;3&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;4&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; zoom_width=&#8221;0&#8243; zoom_height=&#8221;0&#8243; width=&#8221;1\/2&#8243; uncode_shortcode_id=&#8221;249720&#8243; column_width_pixel=&#8221;450&#8243; css=&#8221;.vc_custom_1730796162965{padding-top: 10px !important;padding-right: 10px !important;padding-bottom: 10px !important;padding-left: 10px !important;}&#8221;][vc_column_text text_lead=&#8221;yes&#8221; uncode_shortcode_id=&#8221;127645&#8243;]Then comes the \u2018hiyashi\u2019 (cooling) process. &#8220;When enzymes activate within cells, cell membranes break down, releasing umami components along with moisture as drip,&#8221; Maeda explains. &#8220;So we cool the fish to prevent this drip. Furthermore, by placing them in boxes with temperature differentials, we alter osmotic pressure rates, creating custom-prepared fish for each restaurant.&#8221; Through these methods, fish rich in flavor and moisture are delivered to each chef.[\/vc_column_text][vc_single_image media=&#8221;144633&#8243; media_lightbox=&#8221;yes&#8221; media_width_percent=&#8221;100&#8243; uncode_shortcode_id=&#8221;173565&#8243;][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;60&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;0&#8243; top_padding=&#8221;0&#8243; bottom_padding=&#8221;0&#8243; back_color=&#8221;color-lxmt&#8221; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;0&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; row_height_use_pixel=&#8221;&#8221; uncode_shortcode_id=&#8221;888291&#8243; back_color_type=&#8221;uncode-palette&#8221;][vc_column column_width_use_pixel=&#8221;yes&#8221; position_vertical=&#8221;middle&#8221; gutter_size=&#8221;3&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;4&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; zoom_width=&#8221;0&#8243; zoom_height=&#8221;0&#8243; width=&#8221;1\/2&#8243; uncode_shortcode_id=&#8221;116287&#8243; column_width_pixel=&#8221;450&#8243;][vc_column_text text_lead=&#8221;yes&#8221; uncode_shortcode_id=&#8221;337659&#8243;]Back from the market, chefs prepare their fish according to their specific needs in Maeda&#8217;s workspace.[\/vc_column_text][vc_single_image media=&#8221;144624&#8243; media_lightbox=&#8221;yes&#8221; media_width_percent=&#8221;100&#8243; uncode_shortcode_id=&#8221;157707&#8243;][\/vc_column][vc_column column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;0&#8243; back_color=&#8221;color-wayh&#8221; back_image=&#8221;144622&#8243; back_position=&#8221;center center&#8221; overlay_alpha=&#8221;0&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; zoom_width=&#8221;0&#8243; zoom_height=&#8221;0&#8243; width=&#8221;1\/2&#8243; uncode_shortcode_id=&#8221;202493&#8243; back_color_type=&#8221;uncode-palette&#8221; mobile_height=&#8221;350&#8243; back_size=&#8221;contain&#8221;][\/vc_column][\/vc_row][vc_row row_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;925081&#8243;][vc_column column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/1&#8243; uncode_shortcode_id=&#8221;182938&#8243;][vc_column_text text_lead=&#8221;yes&#8221; uncode_shortcode_id=&#8221;975120&#8243;]The session ends with \u2018janken\u2019 (rock-paper-scissors). While all fish selected by Maeda are premium quality, this playful moment of deciding who gets what provides a relaxed break during intense work. This wonderful teamwork significantly contributes to the creation of exceptional dishes.[\/vc_column_text][vc_gallery el_id=&#8221;gallery-51412080&#8243; type=&#8221;css_grid&#8221; medias=&#8221;144623,144625&#8243; explode_albums=&#8221;yes&#8221; grid_items=&#8221;2&#8243; screen_lg_items=&#8221;3&#8243; screen_lg_breakpoint=&#8221;1000&#8243; screen_md_items=&#8221;2&#8243; screen_md_breakpoint=&#8221;600&#8243; screen_sm_items=&#8221;1&#8243; screen_sm_breakpoint=&#8221;480&#8243; gutter_size=&#8221;3&#8243; css_grid_v_align=&#8221;middle&#8221; css_grid_equal_height=&#8221;yes&#8221; media_items=&#8221;media|lightbox|original&#8221; single_text=&#8221;under&#8221; css_grid_images_size=&#8221;four-three&#8221; single_style=&#8221;dark&#8221; single_overlay_opacity=&#8221;50&#8243; single_v_position=&#8221;bottom&#8221; single_padding=&#8221;2&#8243; uncode_shortcode_id=&#8221;467960&#8243;][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;60&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;0&#8243; top_padding=&#8221;0&#8243; bottom_padding=&#8221;0&#8243; back_color=&#8221;color-lxmt&#8221; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;0&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; row_height_use_pixel=&#8221;&#8221; uncode_shortcode_id=&#8221;104821&#8243; back_color_type=&#8221;uncode-palette&#8221;][vc_column column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;0&#8243; back_color=&#8221;color-wayh&#8221; back_image=&#8221;144620&#8243; back_position=&#8221;center center&#8221; overlay_alpha=&#8221;0&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; zoom_width=&#8221;0&#8243; zoom_height=&#8221;0&#8243; width=&#8221;1\/2&#8243; uncode_shortcode_id=&#8221;596929&#8243; back_color_type=&#8221;uncode-palette&#8221; mobile_height=&#8221;350&#8243; back_size=&#8221;contain&#8221;][\/vc_column][vc_column column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; gutter_size=&#8221;3&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;4&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; zoom_width=&#8221;0&#8243; zoom_height=&#8221;0&#8243; width=&#8221;1\/2&#8243; uncode_shortcode_id=&#8221;150821&#8243; css=&#8221;.vc_custom_1740102210440{padding-top: 10px !important;padding-right: 10px !important;padding-bottom: 10px !important;padding-left: 10px !important;}&#8221;][vc_column_text text_lead=&#8221;yes&#8221; uncode_shortcode_id=&#8221;922192&#8243;]Let&#8217;s see how these carefully prepared fish are transformed by Yaizu&#8217;s newly famous &#8220;Three Masters.&#8221;<\/p>\n<p>At \u201cOnjaku\u201d, known for its tea ceremony cuisine, Chef Sugiyama prepares Suruga Bay&#8217;s prized kinmedai (splendid alfonsino) using the \u2018uroko-yaki\u2019 scale-grilling technique. His delicate fire control slowly draws out the umami, finishing with high heat to define the fish&#8217;s character. The crispy skin and the umami locked within the unparalleled fresh flesh quality. The succulent deliciousness that explodes in your mouth is impossible to compare to anything else.[\/vc_column_text][vc_gallery el_id=&#8221;gallery-514120809&#8243; type=&#8221;css_grid&#8221; medias=&#8221;144619,144621&#8243; explode_albums=&#8221;yes&#8221; grid_items=&#8221;2&#8243; screen_lg_items=&#8221;3&#8243; screen_lg_breakpoint=&#8221;1000&#8243; screen_md_items=&#8221;2&#8243; screen_md_breakpoint=&#8221;600&#8243; screen_sm_items=&#8221;1&#8243; screen_sm_breakpoint=&#8221;480&#8243; gutter_size=&#8221;3&#8243; css_grid_v_align=&#8221;middle&#8221; css_grid_equal_height=&#8221;yes&#8221; media_items=&#8221;media|lightbox|original&#8221; single_text=&#8221;under&#8221; css_grid_images_size=&#8221;one-one&#8221; single_style=&#8221;dark&#8221; single_overlay_opacity=&#8221;50&#8243; single_v_position=&#8221;bottom&#8221; single_padding=&#8221;2&#8243; uncode_shortcode_id=&#8221;537650&#8243;][\/vc_column][\/vc_row][vc_row row_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;968964&#8243;][vc_column column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/1&#8243; uncode_shortcode_id=&#8221;670551&#8243;][vc_column_text text_lead=&#8221;yes&#8221; uncode_shortcode_id=&#8221;175047&#8243;]French chef Kenichi Nishi, formerly based in Hiroshima, was so impressed by Maeda&#8217;s fish that he relocated to Yaizu in 2022, opening &#8220;Chiso Nishi Kenichi&#8221; near Maeda&#8217;s shop. The horse mackerel dish shown in the title photo is his creation. His specialty is fish en cro\u00fbte, today featuring swordfish. Nishi&#8217;s restaurant quickly became another difficult-to-book destination.[\/vc_column_text][vc_gallery el_id=&#8221;gallery-5141203&#8243; type=&#8221;css_grid&#8221; medias=&#8221;144638,144637,144639&#8243; explode_albums=&#8221;yes&#8221; grid_items=&#8221;3&#8243; screen_lg_items=&#8221;3&#8243; screen_lg_breakpoint=&#8221;1000&#8243; screen_md_items=&#8221;2&#8243; screen_md_breakpoint=&#8221;600&#8243; screen_sm_items=&#8221;1&#8243; screen_sm_breakpoint=&#8221;480&#8243; gutter_size=&#8221;3&#8243; media_items=&#8221;media|lightbox|original&#8221; css_grid_images_size=&#8221;one-one&#8221; single_style=&#8221;dark&#8221; single_overlay_opacity=&#8221;50&#8243; single_v_position=&#8221;bottom&#8221; single_padding=&#8221;2&#8243; uncode_shortcode_id=&#8221;983847&#8243;][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;60&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;0&#8243; top_padding=&#8221;0&#8243; bottom_padding=&#8221;0&#8243; back_color=&#8221;color-lxmt&#8221; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;0&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; row_height_use_pixel=&#8221;&#8221; uncode_shortcode_id=&#8221;104821&#8243; back_color_type=&#8221;uncode-palette&#8221;][vc_column column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;0&#8243; back_color=&#8221;color-wayh&#8221; back_image=&#8221;144640&#8243; back_position=&#8221;center center&#8221; overlay_alpha=&#8221;0&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; zoom_width=&#8221;0&#8243; zoom_height=&#8221;0&#8243; width=&#8221;1\/2&#8243; uncode_shortcode_id=&#8221;736778&#8243; back_color_type=&#8221;uncode-palette&#8221; mobile_height=&#8221;350&#8243;][\/vc_column][vc_column column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; gutter_size=&#8221;3&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;4&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; zoom_width=&#8221;0&#8243; zoom_height=&#8221;0&#8243; width=&#8221;1\/2&#8243; uncode_shortcode_id=&#8221;162708&#8243; css=&#8221;.vc_custom_1740102219452{padding-top: 10px !important;padding-right: 10px !important;padding-bottom: 10px !important;padding-left: 10px !important;}&#8221;][vc_column_text text_lead=&#8221;yes&#8221; uncode_shortcode_id=&#8221;175748&#8243;]Tempura restaurant &#8220;Nakamura,&#8221; opened near Yaizu Station in May 2023, is run by Chef Nakamura, who trained under Shimura at \u201cNaruse\u201d for about eight years. &#8220;While Edo-style tempura draws out moisture and fries beyond that point, I focus on preserving the fish&#8217;s natural moisture, creating a tender, floating sensation that expresses both texture and umami,&#8221; he explains. Here lies the essence of tempura\u2014a culinary art built upon the exquisite balance between moisture drawn out and moisture preserved through the batter, revealing the very soul of this delicate preparation.[\/vc_column_text][vc_gallery el_id=&#8221;gallery-514120381&#8243; type=&#8221;css_grid&#8221; medias=&#8221;144641,144659&#8243; explode_albums=&#8221;yes&#8221; grid_items=&#8221;2&#8243; screen_lg_items=&#8221;3&#8243; screen_lg_breakpoint=&#8221;1000&#8243; screen_md_items=&#8221;2&#8243; screen_md_breakpoint=&#8221;600&#8243; screen_sm_items=&#8221;1&#8243; screen_sm_breakpoint=&#8221;480&#8243; gutter_size=&#8221;3&#8243; css_grid_v_align=&#8221;middle&#8221; css_grid_equal_height=&#8221;yes&#8221; media_items=&#8221;media|lightbox|original&#8221; single_text=&#8221;under&#8221; css_grid_images_size=&#8221;one-one&#8221; single_style=&#8221;dark&#8221; single_overlay_opacity=&#8221;50&#8243; single_v_position=&#8221;bottom&#8221; single_padding=&#8221;2&#8243; uncode_shortcode_id=&#8221;485419&#8243;][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;60&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;0&#8243; top_padding=&#8221;0&#8243; bottom_padding=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;0&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; row_height_use_pixel=&#8221;&#8221; uncode_shortcode_id=&#8221;704315&#8243;][vc_column column_width_use_pixel=&#8221;yes&#8221; position_vertical=&#8221;middle&#8221; gutter_size=&#8221;3&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;4&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; zoom_width=&#8221;0&#8243; zoom_height=&#8221;0&#8243; width=&#8221;1\/2&#8243; uncode_shortcode_id=&#8221;116287&#8243; column_width_pixel=&#8221;450&#8243;][vc_column_text text_lead=&#8221;yes&#8221; uncode_shortcode_id=&#8221;208071&#8243;]Maeda hosts &#8216;yonayona-kai&#8217; (night gatherings) after business hours, visiting restaurants to hold reflection meetings with chefs about how his fish were prepared. Sometimes fishermen join these sessions, comparing traditional and new fishing methods through taste tests.<\/p>\n<p>The ocean&#8217;s conditions and the fish themselves change day by day,&#8221; Maeda reflects. &#8220;We must identify our own weaknesses, accumulate data within ourselves, and adapt to tomorrow&#8217;s catch. There is no single correct answer in this pursuit.&#8221;<\/p>\n<p>From the moment fish are caught to the creation of world-class cuisine, Naoki Maeda\u2014a visionary fishmonger\u2014stands as the vital link in this remarkable chain of culinary artistry.[\/vc_column_text][\/vc_column][vc_column column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;0&#8243; back_color=&#8221;color-wayh&#8221; back_image=&#8221;144660&#8243; back_position=&#8221;center center&#8221; overlay_alpha=&#8221;0&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; zoom_width=&#8221;0&#8243; zoom_height=&#8221;0&#8243; width=&#8221;1\/2&#8243; uncode_shortcode_id=&#8221;837973&#8243; back_color_type=&#8221;uncode-palette&#8221; mobile_height=&#8221;350&#8243; back_size=&#8221;contain&#8221;][\/vc_column][\/vc_row][vc_row row_height_percent=&#8221;0&#8243; back_color=&#8221;color-lxmt&#8221; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;187161&#8243; back_color_type=&#8221;uncode-palette&#8221;][vc_column column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/2&#8243; uncode_shortcode_id=&#8221;180614&#8243;][vc_column_text text_lead=&#8221;yes&#8221; uncode_shortcode_id=&#8221;376710&#8243;]\u201cSasue Maeda Fish Shop\u201d<br \/>\nGetting there: Located in central Yaizu<br \/>\nAddress: 4-15-7 Nishiogawa, Yaizu City, Shizuoka Prefecture 425-0036<br \/>\nPhone: 054-626-0003[\/vc_column_text][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_raw_html]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[\/vc_raw_html][\/vc_column][\/vc_row][vc_row row_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;373651&#8243;][vc_column column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/2&#8243; uncode_shortcode_id=&#8221;180614&#8243;][vc_column_text text_lead=&#8221;yes&#8221; uncode_shortcode_id=&#8221;303384&#8243;]\u201cOnjaku\u201d<br \/>\nGetting there: Located in central Yaizu<br \/>\nAddress: 6-14-12 Honcho, Yaizu City, Shizuoka Prefecture 425-0022<br \/>\nPhone: 054-626-2587[\/vc_column_text][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_raw_html]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[\/vc_raw_html][\/vc_column][\/vc_row][vc_row row_height_percent=&#8221;0&#8243; back_color=&#8221;color-lxmt&#8221; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;187161&#8243; back_color_type=&#8221;uncode-palette&#8221;][vc_column column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/2&#8243; uncode_shortcode_id=&#8221;180614&#8243;][vc_column_text text_lead=&#8221;yes&#8221; uncode_shortcode_id=&#8221;108898&#8243;]\u201cChiso Nishi Kenichi\u201d<br \/>\nGetting there: Located near Sasue Maeda Fish Shop<br \/>\nAddress: 4-8-9 Nishiogawa, Yaizu City, Shizuoka Prefecture 425-0036<br \/>\nPhone: 054-625-8818[\/vc_column_text][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_raw_html]JTNDaWZyYW1lJTIwc3JjJTNEJTIyaHR0cHMlM0ElMkYlMkZ3d3cuZ29vZ2xlLmNvbSUyRm1hcHMlMkZlbWJlZCUzRnBiJTNEJTIxMW0xOCUyMTFtMTIlMjExbTMlMjExZDMyNzQuMDM0NDExMDQ2MzkwNyUyMTJkMTM4LjMwMzc0Mjc3NjAwNDg0JTIxM2QzNC44NTUzNjI2NzQ4OTgxNiUyMTJtMyUyMTFmMCUyMTJmMCUyMTNmMCUyMTNtMiUyMTFpMTAyNCUyMTJpNzY4JTIxNGYxMy4xJTIxM20zJTIxMW0yJTIxMXMweDYwMWE0NWViMmEwY2ExMGYlMjUzQTB4ZDhjYjdlOGQxZmM3NmUwNSUyMTJ6NmFhejZMV3dJT2lsdi1XQnBlUzRnQSUyMTVlMCUyMTNtMiUyMTFzamElMjEyc2pwJTIxNHYxNzM5OTU3OTU3NjI3JTIxNW0yJTIxMXNqYSUyMTJzanAlMjIlMjB3aWR0aCUzRCUyMjYwMCUyMiUyMGhlaWdodCUzRCUyMjQ1MCUyMiUyMHN0eWxlJTNEJTIyYm9yZGVyJTNBMCUzQiUyMiUyMGFsbG93ZnVsbHNjcmVlbiUzRCUyMiUyMiUyMGxvYWRpbmclM0QlMjJsYXp5JTIyJTIwcmVmZXJyZXJwb2xpY3klM0QlMjJuby1yZWZlcnJlci13aGVuLWRvd25ncmFkZSUyMiUzRSUzQyUyRmlmcmFtZSUzRQ==[\/vc_raw_html][\/vc_column][\/vc_row][vc_row row_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;525653&#8243;][vc_column column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/2&#8243; uncode_shortcode_id=&#8221;180614&#8243;][vc_column_text text_lead=&#8221;yes&#8221; uncode_shortcode_id=&#8221;131970&#8243;]\u201cNakamura\u201d<br \/>\nGetting there: Located near Yaizu Station<br \/>\nAddress: 2-4-8 Sakae-cho, Yaizu City, Shizuoka Prefecture 425-0027<br \/>\nPhone: 054-639-6613[\/vc_column_text][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_raw_html]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[\/vc_raw_html][\/vc_column][\/vc_row][vc_row row_height_percent=&#8221;0&#8243; back_color=&#8221;color-lxmt&#8221; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;879751&#8243; back_color_type=&#8221;uncode-palette&#8221;][vc_column column_width_percent=&#8221;100&#8243; position_horizontal=&#8221;left&#8221; align_horizontal=&#8221;align_right&#8221; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/1&#8243; uncode_shortcode_id=&#8221;949484&#8243;][vc_column_text uncode_shortcode_id=&#8221;205223&#8243;]Text\/Shunji Miyagawa<br \/>\nPhotography\/Hitoshi Ohno<br \/>\nTranslation\/Yumiko Sushitani[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>&#8220;Can a single fish merchant really transform a region&#8217;s food culture?&#8221;<br \/>\nThis was the governor&#8217;s response when hearing about Shizuoka&#8217;s rapid culinary evolution.<br \/>\nThe catalyst for this transformation is Naoki Maeda (b. 1974), the fifth-generation owner of Sasue Maeda Fish Shop in Yaizu City. Maeda wears three distinct hats: first, as a local fishmonger supporting the community&#8217;s dining tables; second, as a specialist supplier to Michelin three-star restaurants across Japan and Asia; and third, as the leader of &#8220;Team Maeda,&#8221; collaborating with Shizuoka&#8217;s chefs to explore ways of maximizing fish&#8217;s potential.<br \/>\nSuruga Bay, with depths reaching 2,500 meters (over 8,200 feet), is a marine treasure trove where diverse seafood thrives in its varied topography. Maeda&#8217;s story began when he started supplying this bounty to top restaurants, earning high praise for his quality.<br \/>\n&#8220;If we can serve the same fish that&#8217;s acclaimed in Tokyo right here in Shizuoka, we can attract more visitors. This could become a model for regional revitalization,&#8221; Maeda believed. In 2007, he began experimenting with fish preparation and cooking methods alongside Takeo Shimura, who had opened \u201cTempura Naruse\u201d in Shizuoka City.<\/p>\n","protected":false},"author":1,"featured_media":144618,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_locale":"en_GB","_original_post":"https:\/\/treasures-japan.com\/?p=144617","footnotes":""},"categories":[79,80],"tags":[159],"class_list":["post-144681","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-restaurant","tag-22-en-shizuoka","en-GB"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/treasures-japan.com\/wp-json\/wp\/v2\/posts\/144681","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/treasures-japan.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/treasures-japan.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/treasures-japan.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/treasures-japan.com\/wp-json\/wp\/v2\/comments?post=144681"}],"version-history":[{"count":6,"href":"https:\/\/treasures-japan.com\/wp-json\/wp\/v2\/posts\/144681\/revisions"}],"predecessor-version":[{"id":145766,"href":"https:\/\/treasures-japan.com\/wp-json\/wp\/v2\/posts\/144681\/revisions\/145766"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/treasures-japan.com\/wp-json\/wp\/v2\/media\/144618"}],"wp:attachment":[{"href":"https:\/\/treasures-japan.com\/wp-json\/wp\/v2\/media?parent=144681"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/treasures-japan.com\/wp-json\/wp\/v2\/categories?post=144681"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/treasures-japan.com\/wp-json\/wp\/v2\/tags?post=144681"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}