Yamagata San-Dan-Delo ヤマガタ サンダンデロ

San-Dan-Delo Interior
San-Dan-Delo Interior
Chef Masayuki Okuda
Chef Masayuki Okuda
San-Dan-Delo Lunch
San-Dan-Delo Lunch

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).

Yamagata San-Dan-Delo 

Chuo-ku, Ginza 1-5-10, Oishii Yamagata Plaza 2F

Phone: 03-5250-1755

http://oishii-yamagata.jp/02sandandelo/ (Japanese)

www.alchecciano.com/profile.html (Al-che-cciano website – Japanese)

* photos are all from the Yamagata San-Dan-Delo website

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s