Yamagata San-Dan-Delo was featured in Food & Wine’s Tokyo City Guide 2011.
Yamagata’s abundant natural resources produce seafood from both the Japan Sea and rivers, wagyu and pork, rice, and produce. Chef Masayuki Okuda’s Italian restaurant in Yamagata, Al-che-cciano became a destination restaurant with diners traveling from around the country to dine there. Al-che-cciano is in Tsuruoka city of the Shonai region of Yamagata. Yamagata San-Dan-Delo in Ginza showcases products like oysters, Yonezawa wagyu simply prepared with an Italian influence. Chef Okuda recently collaborated with Slow Food in Italy showing his work with local ingredients.
Year-round look for Shonai rice, Shonai pork, and Yonezawa wagyu. In the spring Yamagata is known for its strawberries, bamboo shoots and other sansai (spring mountain vegetables). Summer is the time for cherries, iwagaki (oysters) katakuchi garei (a type of flounder), dadacha mame (soybeans), and peaches. The fall brings kabu (turnips), La Furansu pears, and Hirata akanegi (red leeks). While winter produce include nagaimo (Japanese sticky yam), kandara (winter cod), and asatsuki (chives).
Chuo-ku, Ginza 1-5-10, Oishii Yamagata Plaza 2F
www.alchecciano.com/profile.html (Al-che-cciano website – Japanese)
* photos are all from the Yamagata San-Dan-Delo website