The sign for "Himawari Shokudo" (Sunflower Diner) is marked by an iron design featuring a snail, grapes, and vines.

In Ishikura-machi, near the exit of Chuo-dori in Toyama, where the Enmei Jizo statue stands by the Itachi River, is Himawari Shokudo, a restaurant that opened in May 2013. Its owner, Chef Tanaka Hozumi (38), who trained in Italy and various locations in Tokyo, aims to create a nationally recognized Italian restaurant and make a name for himself in his hometown of Toyama. The restaurant's iron sign features a snail, the symbol of slow food, along with grapes and the screw part of a wine opener resembling the vine. This sign was inherited by owner-chef Hozumi from a previous restaurant where he worked, and it holds a special place in his heart. On this particular day, after enjoying an incredibly delicious course meal on the first night, I made a reservation for the following day, making it two consecutive nights of perfect attendance (laughs).

Non-alcoholic sparkling wine: 1,200 yen

Since we had a car that day, we both enjoyed non-alcoholic sparkling wine. It uses fermented white grape juice (from Europe) of a wine variety, produced using a special method that does not generate alcohol. Because it goes through a proper fermentation process, you can enjoy the authentic taste, including the acidity and richness that can only be obtained by fermenting grape juice. That being said, it's undeniable that it's a little less satisfying because it doesn't contain alcohol, but it might be a welcome drink for drivers, pregnant women, and others who cannot consume alcohol.

"Spaghetti with bottarga" 1,200 yen

Surprisingly, Chef Hozumi is also very fond of dried pasta. His menu features both dried and fresh pasta. The pasta, which boasts an incredibly chewy texture despite being dried, is from Tuscany. It's a simple yet flavorful pasta dish featuring bottarga (cured fish roe).

"Linguine with langoustines and zucchini" 1,600 yen

This linguine is garnished with the tanginess of fresh tomatoes and the vibrant colors of summer vegetables like zucchini, and the sauce is infused with the broth of langoustines. The linguine, with its oval cross-section measuring 1 mm in width and 3 mm in length, offers a texture that combines the best of both regular spaghetti and flat pasta. The slightly rough surface of the noodles allows the sauce to cling well, resulting in a rich and flavorful dish.

This is Chef Hozumi. Whether he's emulsifying pasta or checking the condition of the meat by hand while grilling it over charcoal, his approach to cooking is truly serious. However, once a certain amount of the dishes have been served, he's a well-balanced chef who entertains guests with jokes and conversation, using the conversational skills he honed in Tokyo.

"Charcoal-grilled Amakusa plum-fed pork shoulder loin from Kumamoto Prefecture & short-horned Wagyu beef from Iwate Prefecture" 4,200 yen

This time, since I had the horse meat that was recommended last time, I decided to try the pork and wagyu beef from the menu. The meat is served in big chunks, and I really look forward to the moment when I cut into it!

The colors are absolutely stunning. Tankaku Wagyu is a breed of cattle that was previously affectionately known as "Akabeko," and its lean meat is an exquisite delicacy, enveloped in a deep umami flavor. The amino acid content in the lean meat is said to be several times that of Kuroge Wagyu (Japanese Black Cattle). By slowly grilling this rare Tankaku beef over charcoal, a superb aroma is infused, locking in all the flavor, resulting in a tender texture and rich, addictive taste.

Amakusa Umeboshi Pork (SPF pork) isSafe and delicious pork free from antibiotics and antibacterial agents.This brand of pork has received the Minister of Agriculture, Forestry and Fisheries Award and has obtained trademark registration and patents. Pigs fed with plum extract have no unpleasant odor typical of pork, resulting in finely textured meat with a very light and refined flavor. As a result of their continued dedication to plum extract, the plum pork now has excellent marbling (fat frost). This marbling is arguably the greatest flavor of this pork!

"salad"

The salad served as a side dish to the main charcoal-grilled meat. I'm very satisfied to have enjoyed luxurious charcoal-grilled meat overflowing with juices for two days in a row. I tried horse meat, pork, and wagyu beef, but personally, the horse meat was by far the most delicious! This has given me another reason to look forward to returning to Toyama♪

Himawari Shokudo (Sunflower Diner)
1-301F, Ishikura-cho, Toyama City, Toyama Prefecture TEL: 076-482-6091
Opening hours: 18:00 - 24:00 Closed: Sundays