KAWASAKI

The story

KAWASAKI Shizuoka: French Dining with Mountain Game and Fresh Produce

The hunter and the kitchen

KAWASAKI in Shizuoka presents French cooking deeply tied to the surrounding landscape, where Chef Yoshinori Kawasaki draws ingredients from local farms and forests. The kitchen garners attention from guides like Gault&Millau for its disciplined handling of seasonal produce and mountain game. Yoshinori Kawasaki started his career in traditional Japanese cuisine before mastering French techniques at several Tokyo establishments. After moving to the Fuji region in 2007, he opened KAWASAKI in December 2014 with a focus on direct producer relationships. His kitchen relies heavily on his personal hunting license, which he uses to bag wild birds during the annual season. Outside those months, he purchases deer and wild boar from reliable hunters, while bear appears when the season allows, carefully considering how each animal's age and foraging habits influence the texture and taste of the meat.

Ingredients from the field

The menu reflects a daily rhythm where the chef walks the fields at dawn to collect vegetables just as their flavor peaks. This farm-fresh approach yields dishes such as yomogi and deer ravioli accompanied by two types of turnip, or wild trout cooked mi-cuit alongside rillettes and shimagusa. Other highlights include bamboo shoots served with amago roe tartar, house-made wild boar terrine, and a garbure made from homemade ham and spring vegetables. Sweets close the meal with almond blancmange, hibiscus and citrus jellies, and black rice crème brûlée.

The space and service

The restaurant occupies the second floor of a brown brick building called Brooklyn Square, located a short walk from JR Shizuoka Station. Kawasaki encourages guests to communicate their preferences early, as he readily adjusts course volumes or swaps proteins for game upon prior request. The dining room welcomes all attire without a dress code, though smoking is prohibited throughout the venue. Staff manage allergies and dislikes discreetly, ensuring the French cooking remains accessible while preserving the chef's dedication to seasonal integrity.