ABOUT
Yugo means fusion.
A world where the possibilities
of food are endless
Yughino Yugo is a base that connects tradition and the future with the history of Motojuku Daikan Yashiki and the Tokaido Road. We disseminate high-quality culinary culture in fusion with different cuisines, such as Italian and Japanese. In addition, we work with local people for local production and consumption, aiming to contribute to our community. Through our cuisine, we offer a variety of possibilities for fusion between our cultures, community, and customers.
Fusion with the Region
Our chef started training in Kansai and then moved to Italy, where he acquired various techniques and a feel for authentic Italian cuisine. After returning to Japan, he was handpicked as the Chief Chef at the long-established La Bisboccia in Tokyo. Now that he has returned to his hometown, he has been venturing into new possibilities. Please take the first step with the chef at Yughino Yugo, his new stage, - a place full of hope and fusion with the region.
Fusion with History
The old Motojuku Daikan Yashiki, a residence with historical value built in the Edo era along the renowned Tokaido Road, has been renovated and reborn in the Reiwa era. We hope you visit and enjoy making memories at this base that links tradition and the future.
Fusion with Care and Hospitality
The chef shares the thoughts of the owner of the former Daikan Yashiki and the director of Tomita Hospital, who is committed to community care. Our chef works with Tomita Hospital to propose a new world of food that is safe and accessible to all people.
Fusion with Different Culinary Cultures
We use a wide variety of local ingredients, including everyday produce grown by local seniors. We hope you enjoy our new local cuisine prepared by the fusion of authentic cuisine from Italy, the birthplace of slow food, and local ingredients.
Fusion with the region
Our chef started training in Kansai and moved to Italy, where he could acquire the technique and sense of authentic Italian cuisine. After returning to Japan, he was handpicked as the chief chef at the long-established "La Bisboccia" in Tokyo. Now that he has returned to his hometown, he will venture into the new possibilities. Please take the first step with the chef at a place to the new stage, full of hope and fusion with the region. We want to see smiles of people gathering to Yughino Yugo.
Fusion with History
The old Motojuku Daikan Yashiki, built in the Edo era along the old Tokaido Road, was renovated and reborn in the Reiwa era. Please enjoy making memories at the base that links tradition and the future in the old Daikan Yashiki, a residence with historical value.
Fusion with Care and Hospitality
The chef shares the thoughts of the owner of the former Daikan Yashiki and the director of Tomita Hospital, who is committed to community care. Our chef will work with Tomita Hospital to propose a new world of food that is safe and accessible to people with disabilities.
Fusion with Different Culinary Cultures
We use a wide variety of local ingredients, including everyday produce grown by local grandpas and grandmas. Please enjoy the new local cuisine prepared by the fusion of authentic Italian cuisine, the birthplace of slow food, and local ingredients.
Three wishes from Chef Suzuki
He wants to see smiles on the faces of the people who visit Yughino Yugo
We use a variety of freshly picked vegetables grown by local seniors. We can bring out the original taste of the ingredients further by using them with extra care. Chef Yugo says, "I am very happy when I see the smiles of the locals as they enjoy our cuisine." It helps fuel their zest for life and inspires them to continue growing their delicious produce. Please enjoy our dishes created using fresh ingredients and seasoned with the smiles of the locals.
1
He wants to create a new local Okazaki cuisine
Each region in Italy where the chef trained has a deeply ingrained unique food culture. However, this vital food culture has been diminishing in recent years. Slow Food culture was born to bring it back to the way it should be. The chef wishes to incorporate his Slow Food into the culinary culture of the Okazaki and Mikawa regions. He will incorporate Italian food culture to create a new local food unique to Okazaki and Mikawa.
2
He wants to set a good example
In his youth, the chef was a guitar player and a dedicated baseball player. Now though, he is taking on new challenges as a chef. He is also raising his children at home. Seeing them reminds him of his own childhood and makes him want to pick up the guitar again. However, he wants to show his children the importance of having priorities, and now his top priorities are being a chef and a parent.
3
Utilizing Local Ingredients
Yughino Yugo is committed to "local production for local consumption".
Homei-en
A vineyard in Okazaki City, Aichi Prefecture. We offer Kyoho Nouveau - 100% straight juice squeezed from whole Kyoho grapes picked from Homei-en. We select bunches that are fully ripe and best suited for juice and carefully remove each grape from the shoot so that when we squeeze it, only the grape itself is left, and there is no odour remaining from the shoot. It is non-alcoholic and safe for children to enjoy.
Miyazaki-en
Located in the Miyazaki district of the former Kunda-cho, Okazaki City, Aichi Prefecture, Miyazaki-en grows its own tea in its tea garden, and processes, manufactures, and sells Japanese tea, Japanese black tea, and other tea products throughout Japan and abroad.
Furusato Sozo-sha
Senma-cho Kinoshita Furusato Rice is a delicious "Nukata" brand rice, nurtured by the lush soil and delightful air of a picturesque mountain village at an altitude of about 380 meters above sea level and the clear water of Otogawa River, Okazaki's water source.
Sekiya Sake-Brewery
Sekiya Sake-Brewery was founded in 1864 in Shitara-cho, Aichi Prefecture, a town rich in nature. Since then, the company has been flexibly pursuing the possibilities of sake and producing high-quality sake using both traditional and innovative techniques.
It was introduced on TV!
Introduced as a cooking habit
of the Italian Tourism Bureau!
In Yughino Yugo
We are looking for friends to work together.