[RYOZO VISION Co., Ltd.] “Nonin-note-” is now open where you can feel like a lord and enjoy a luxurious breakfast made with Matsumoto ingredients
RYOZO VISION Co., Ltd. Press release: November 13, 2024 “Nounin -note-” has opened, where you can feel like a lord and enjoy a luxurious breakfast made with Matsumoto’s
ingredients. Full of Matsumoto’s carefully selected ingredients such as “Matsumoto Ippon Onion” and “Azumino pastured pork” RYOZO VISION Co., Ltd. (Headquarters: Matsumoto City, Nagano Prefecture,
Representative: Nobuyuki Saruta, hereafter referred to as “RYOZO VISION”) will be offering breakfast, lunch, and dinner only on Wednesdays, using local Matsumoto ingredients on Monday, November 18th. “Nonin-note-” will be opened.
https://prcdn.freetls.fastly.net/release_image/150779/2/150779-2-80c6c403c150c044266c7574547ae06c-1567×1045.jpg
house-style building along the Metoba River in Nakamachi, Matsumoto City, and we hope that you will enjoy the taste and culture of Matsumoto.
https://prcdn.freetls.fastly.net/release_image/150779/2/150779-2-d23a31eb0c8371a0c6f1a4cf665b1b9a-900×1200.jpg The concept is “All Day “TONOSAMA” Breakfast” Prior to our official opening, we have been renting a part of the Ryokan Nunoya in Nakamachi, known as the town of storehouses, since this spring and operating it as a breakfast specialty restaurant. “OH! This is the tonosama breakfast!!” At that time, one overseas customer was so moved that he couldn’t help but say the following words. For this opening, we adopted this “TONOSAMA” Breakfast as the concept. Menu 和 – japanese style – 2000 yen (excluding tax) Meat and fish main dishes, 3 side dishes made from local vegetables, dashimaki eggs made with cage-free eggs and 4 types of stock, 3 types of pickles, Rice from Shinshu is cooked in an earthenware pot after ordering. Western – european style – 2000 yen (excluding tax) Spicy French toast made with plenty of seasonal fruits. We offer homemade salsiccia, seasonal vegetable soup, free-range egg dishes, and two types of daily tapas. Matsumoto tasting course (11 items) 10,000 yen (excluding tax) Ryo Takeshita, the head chef of “Nonin -note-” and a Shinshu chef, will be offering a dinner where you can enjoy modern Matsumoto directly on Wednesday nights, by reservation only, and limited to 6 people. Examples of Matsumoto’s carefully selected ingredients Matsumoto one green onion
https://prcdn.freetls.fastly.net/release_image/150779/2/150779-2-17695fba13aa0928a25e85050655bcbd-1200×676.jpg During the Edo period, it was so valued that it was used in the New Year’s dishes of the shogunate. They were also distributed as gifts in the Kanto and Chukyo areas. It is truly an ingredient that cannot be written about when talking about Matsumoto’s food culture. Azumino free-range pig
https://prcdn.freetls.fastly.net/release_image/150779/2/150779-2-9770c443bfea49b0f4ab6d7001adccd1-676×1200.jpg This is a pasture-raised pig that represents Shinshu. Our pork is safe and secure, cultivated in the mountains at an altitude of 800 meters overlooking the Northern Alps, using methods that take advantage of the natural environment, and without the use of antibiotics or hormones. Fermented seasonings such as miso and soy sauce
https://prcdn.freetls.fastly.net/release_image/150779/2/150779-2-327ee28b4291053c61752599a4fe83a6-1200×676.jpg All of our products are purchased from a brewery that has been in operation since the Edo period in our hometown of Matsumoto. Store overview Name: Farmer-note- Address: 3-3-5 Chuo, Matsumoto City Phone: 050-8880-7693 URL: https://note-matsumoto.jp Business hours: 7:00-10:30 (LO 9:30), 11:30-15:00 (LO 13:30), closed on Thursdays, open for dinner only on Wednesdays Company profile Head Office: 2-7-3 Joto, Matsumoto City, Nagano Prefecture Representative: Nobuyuki Saruta
https://prcdn.freetls.fastly.net/release_image/150779/2/150779-2-81d3bc2e4e52baef6043b93bb5355c51-1200×900.jpg Takeshita, a Shinshu chef who graduated from high school in Matsumoto and is also a director like CEO Saruta Representative Saruta graduated from Nagano Prefecture Matsumoto Fukashi High School in Matsumoto City, Nagano Prefecture, and entered the Department of Physics at Tokyo Institute of Technology. After graduating, I joined Global Dining, where I had been working part-time since I was in school. I served as a store manager and area manager, and founded Root Co., Ltd., which operates and produces restaurants. We have created Fresh Seafood Bistro SARU, Thalee Ling, and other restaurants using our unique restaurant management methods that leverage the strengths of our science background, such as thoroughly narrowing down the number of items, focusing on developing individual stores, and unique numerical management. We have successfully grown a store called “FRECKLE donuts”, which opened in the summer, into a popular store in Tokyo’s Shibuya Ward and Meguro Ward, which are hot spots for food and drink. Its popularity is due to its popularity on Nippon TV’s “ZIP! ” and Fuji TV’s “Mezamashi TV,” and has been featured on numerous nationally broadcast media outlets. I want to somehow utilize the know-how I have cultivated in Tokyo to run successful restaurants for the development of my hometown. It was born to make Saruta’s long-held dream come true. The company name comes from Ryozo Ichikawa, who is known for protecting Matsumoto Castle. With the Meiji Restoration, Matsumoto Castle came close to being abandoned. Mr. Ryozo complained, “If the castle were to disappear, Matsumoto would be emasculated,” and he raised money to purchase Matsumoto Castle by selling his ancestral collection of books. Furthermore, the idea of holding an exposition at Matsumoto Castle and winning entry fees is an idea that will make the repurchase a success. This is how Matsumoto Castle, a national treasure, was able to remain as it is today. Our vision of “combining history, nature, tradition, and culture with entertainment to inherit and develop Matsumoto’s culture” was inspired by Ryozo Ichikawa’s ambition 150 years ago. “If Ryozo Ichikawa were alive in the Reiwa era, what kind of vision would he create?” With this feeling in mind, we named our company RYOZO VISION Co., Ltd. Working together with CEO Saruta is Ryo Takeshita, a Nagano native and director and Shinshu chef. After graduating from Matsumoto High School, he trained as a chef at restaurants, hotels, and cafes in the prefecture, and at the same time, he continued to interact with local producers and learn about the history of the region, becoming a chef who expresses the charm of Shinshu. We have started to take a step forward. I want to convey the charms of Nagano and Matsumoto City to more people. I also want people to enjoy Matsumoto even more. Furthermore, we would like to create a new worldview by combining the experiences we have accumulated in the outside world while carefully preserving Nagano’s history, tradition, culture, and nature. With this feeling in mind, we will develop our business, including this “Nonin-note-“.
