Sake brewery CAFE
Fermented dishes that take advantage of food culture.
I feel that Oguni Town is an attractive area for the Matagi culture and mountain life that have been nurtured from the life of a deep snowy country. What surprised me especially was the abundance of preserved foods through fermentation. Fermentation is a food culture necessary for modern society that utilizes natural energy. That is why YOKAMOS will be able to make many people feel this charm. We will develop products that utilize the food culture of Oguni Town with the theme of fermentation and products so that we can convey the charm of Oguni Town to everyone who came through the food experience. Thank you for your support. I was Masaru Suzuki, a corporate YOKAMOS auditor, who produced cafes and was in charge of food development.
Food Culture Producer
After graduating from high school, he trained as a chef in Nagano, Osaka, Tokyo, and Yokohama before opening "Orechi no Aburiya Chibo" (now Echigo Robata and Yukiguni Jizake Chibo) in his hometown of Nagaoka City, Niigata Prefecture in 2007. Subsequently, he opened "Echigo Kitchen Suzukichi", "Aozora Sake Restaurant", "SUZUDELI", "FARM TABLE SUZU", "FOOD TRUCK SUZU365" catering car, "SUZU365" grocery store, and "SUZUVEL" local fast food & food trip store. As a food culture producer, he has been involved in efforts to convey the charm of the region through "Hatake Gohan Juku", "Yasai no Gakko", and "CHEFS CARAVAN", and has developed many products such as "SHO SUZUKI NIIGATA", "Omusubi JAM", and "Johnny Dip Sauce", his own brand utilizing local ingredients.