ジビエとは、鹿や猪など野生の動物や、その食肉のこと。
鹿・猪の食害による農業被害額は、伊豆市だけでも毎年1億円に上り、
鳥獣の駆除、再利用が伊豆半島全体での大きな課題になっています。
本来、害獣として扱われるジビエが、地域の活性化に繋がるような
名物料理・食材に変えていければ、サステナビリティの観点からも
有意義なものになるのではと考えます。
また、ジビエは野山を駆け回り、非常に筋肉質であることから
どの鳥獣も非常に味わいが強いのが特徴で
個体・種により味わいや味自体が全く異なります。
その他にも、鹿であれば超低脂質・高タンパク・高鉄分、
猪であれば、高鉄分・高ビタミンB群、
コラーゲンやタウリン豊富といった
群を抜いた栄養価の高さがジビエの特徴でもあります。
当店でフレンチの技で丁寧に仕上げたジビエ料理で、
食べた事のない味わいと驚きから、
お客さまの想像を超えた感動を届けたいと考えております。
English Translation
Gibier refers to wild animals such as deer and wild boar and their meat.In Izu City alone, the amount of damage to agriculture caused by deer and wild boar has risen to 100 million yen every year, and the extermination and reuse of these animals is a major issue throughout the Izu Peninsula.
The extermination and recycling of birds and beasts has become a major issue for the entire Izu Peninsula.
The gibier, originally treated as vermin, can be transformed into a local specialty and foodstuff that can revitalize the local community.If we can turn gibier, originally treated as vermin, into a local specialty and foodstuff that can revitalize the local community, it would be meaningful from the perspective of sustainability.I think it would be meaningful from the viewpoint of sustainability.
In addition, gibier is a very muscular animal that runs around in the fields and mountains, so it has a very strong flavor.
The taste and flavor of each bird and animal varies depending on the individual and species.The taste and flavor itself is completely different depending on the individual and species.
In addition, deer are very low in fat, high in protein, and high in iron, while wild boar are high in iron and low in fat.
Boar is high in iron and B vitamins, and rich in collagen and taurine.The outstanding nutritional value of wild boar is one of the characteristics of wild game.
The wild boar is a unique and nutritious food.We hope that the taste and surprise of our wild game dishes, which we have carefully prepared in our restaurant, will impress our customers beyond their imagination.We hope to deliver excitement beyond our customers' imagination.
Takashi Suzuki
1983年2月9日生まれ
国立茨城大学工学部卒業
某大手ゼネコンに入社、
土木・施工管理職を務めた後一念発起し、料理人を志し上京。
服部調理師専門学校卒業後、シェ・イノグループに入社、
表参道 レストランマノワール・ディノに配属。
その後、都内のビストロ・ワインバー等で経験を積みあげ、
代官山のレストランタブローズのシェフに就任。
退職後、
2017年、伊豆・修善寺にて「Bistoroいずの蔵」を開業。
2020年、元箱根に移転「Neo Bistro いずの蔵」として
リニューアルオープン。
English Translation
Born on February 9, 1983
Graduated from the Faculty of Engineering, Ibaraki National University.After joining a major general contractor and working in civil engineering and construction management After working as a civil engineer and construction manager, he decided to become a chef and moved to Tokyo.After graduating from Hattori Culinary School Chez Ino Group.He was assigned to Manoir Dino restaurant in Omotesando, Tokyo.
After that, he gained experience at several bistros and wine bars in Tokyo.He then became the chef of Tabu Rose restaurant in Daikanyama, Tokyo.
After retiring
In 2017, he opened Bistoro Izunokura in Shuzenji, Izu.
In 2020, he moved to Moto Hakone and reopened Neo Bistro Izunokura. Neo Bistro Izunokura" in Moto Hakone.
HOTEL ROOMS
BIZAN
海外の別荘のような、ヴィンテージな雰囲気で統一した空間。
芦ノ湖が一望できるレイクビューのお部屋と、
山側のマウンテンビューのお部屋をご用意しております。
ウッド調の落ち着いた客室で、特別な休日をお過ごしください。
English Translation
A space unified with a vintage atmosphere, like a villa abroad.
Lake view rooms overlooking Lake Ashi and mountain view rooms on the
mountain side are available.
and mountain view rooms on the mountain side are available.
Please enjoy your special holiday in our calm, wood-toned rooms.
当店では感染症予防対策として以下の取り組みを行っています。
より多くのお客様に安心してご来店いただき、
心地よい空間とサービスをご提供できるよう努めてまいります。
