Hiramatsu Co., Ltd.
[Hiramatsu Restaurant] Exploring the Producing Area ～New Ginger from Shimabara City, Nagasaki Prefecture, where Kubotsu, head chef of “Ristorante Kubotsu” in Tenjin, Fukuoka, met～
New ginger produced by “Matsumoto Farm” in Shimabara City, Nagasaki Prefecture and encounter with Tomoo Kubotsu, head chef of “Ristorante Kubotsu”
“Ristorante Kubotsu”, an Italian restaurant in Tenjin, Fukuoka, operated by Hiramatsu Co., Ltd. (Headquarters: Shibuya-ku, Tokyo, President and CEO: Hisashi Endo, hereinafter “Hiramatsu”) offers dishes that are thoroughly particular about the production area and ingredients. doing. Most of the ingredients are carefully selected by Tomoo Kubotsu, the head chef, who personally visits the production areas and interacts directly with the producers. As part of that effort, this time we will introduce ginger that we met in Shimabara. [Image 1
Shimabara centennial ginger (left) and new ginger (right) produced by Matsumoto Farm in Shimabara City, Nagasaki Prefecture
Only by knowing the thoughts of the producers
At Ristorante Kubotsu, we serve Italian cuisine that uses plenty of seasonal ingredients from all over Kyushu for each season. The head chef, Kubotsu, not only visits the production areas himself to check the fields and crops, but also communicates deeply with the producers to receive their thoughts and create dishes while receiving a lot of inspiration.
Tomoo Kubotsu and Ayako Matsumoto, the representative of the farm, when they visited Matsumoto Farm in Shimabara City, Nagasaki Prefecture.
In the summer of 2022, when we visited Shimabara City, Nagasaki Prefecture, we visited Matsumoto Farm, which has been indebted to us since the opening of Ristorante Kubotsu. Matsumoto Farm is a five-generation farmer in Shimabara, and “Shimabara Hundred Years Ginger” is famous as a specialty product of Shimabara. Representative Ayako Matsumoto is a celebrity in Shimabara, and her powerful activities are widely known in Kyushu.
New ginger around July growing green in the greenhouse of “Matsumoto Farm” “Shin Ginger” Breaking Down Preconceived Concepts
In fact, Ristorante Kubotsu had never used ginger from Matsumoto Farm before. As for the reason, Kubotsu thought, “Matsumoto Farm’s ginger has a really wonderful taste and aroma. That’s why it’s difficult to match it with Italian cuisine, where you can enjoy the flavor of the ingredients themselves.” However, I changed my mind when I tasted the pickled fresh ginger recommended by Mr. Matsumoto. The freshness and moderate spiciness of ginger will sparkle when it matches seafood with a strong peculiarity.
Kubotsu tasting fresh ginger pickled in sweet vinegar by Mr. Matsumoto “Even if I can’t come up with ideas on my own, I can come up with ideas when I talk to the producers and ask them how they would like to be eaten. It’s the source of our rations,” says head chef Kubotsu. The new ginger from Matsumoto Farm that I met on that day appeared at a special dinner using Shimabara ingredients that was held later. Many people enjoyed the refreshing seasonal taste. Kubotsu, the head chef of “Ristorante Kubotsu,” will continue to interact with producers from all over Kyushu.
“Ristorante Kubotsu” (Fukuoka/Tenjin) aiming for the “ultimate Kyushu cuisine”
“Ristorante Kubotsu” is known as “the one and only Italian cuisine made with ingredients from Kyushu”. Chef Tomoo Kubotsu’s commitment to cuisine and ingredients begins with visiting producers in various parts of Kyushu, touching them, tasting them, and sympathizing with their ideas and efforts. We express each dish with ingredients that have been thoroughly examined until we are satisfied.
“Ristorante Kubotsu” Chef Tomoo Kubotsu
Born in 1983. Born in Fukuoka Prefecture. After joining Hiramatsu Co., Ltd. in 2003, he studied hard at “Ristorante ASO” in Daikanyama, Tokyo, and became the sous chef in 2009. In 2011, he moved to Fukuoka with the opening of “Ristorante ASO Tenjin”. In 2014, he became the head chef of the restaurant. In January 2018, he became head chef of the new restaurant, Ristorante Kubotsu, which bears his name. “Really delicious and beautiful things in Kyushu ‘now'”, sticking to Kyushu-produced ingredients and traditional culture, and sticking to the creation of a restaurant without compromise.