The story
sumi delivers refined French cuisine in Gotenba, guided by chef Ryosuke Sudo. After studying under Michel Roth and Luc Carton, he returned to Japan and eventually opened this reservation-only restaurant at his wife’s family property in October 2023. His background spans from early apprenticeships in Yokohama to running a bistro in Azabu-Juban before settling in Shizuoka. The consistent quality behind each plate secured a 15 rating in the 2025 and 2026 Gault&Millau guides.
The evening service follows traditional French techniques while letting Shizuoka harvests lead the way. The dinner menu features cassoulet as its centerpiece, accompanied by amuse-bouches, soups, fish and meat preparations, cheese, and dessert. Lunch options run from seven thousand to eight thousand five hundred yen, while the full dinner sits at fifteen thousand yen. Daily ingredient arrivals dictate the exact layout of each course.
The restaurant operates as a fully reservation-only venue centered around a personal garden plot. Diners move through a quiet interior that connects directly to the outdoor growing space. Staff coordinate meals around the daily arrival of fresh produce rather than following a fixed schedule. The setting maintains the scale of a private residence, which matches the measured pace of the service.
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