Hatsukame Sake Brewery

〜Smiling people all over the world through sake brewing Shizuoka's oldest sake brewery, founded in 1636 under the trade name Ashinaya. The brand name, Hatsukame, was named in the hope that the sake would "shine brightly like the first sunrise and flourish like a turtle for many years to come. Okabe-cho, Fujieda City, where the brewery is located, is one of the three major gyokuro production areas, and is a beautiful and quiet village where the clear stream "Asahinagawa" flows from the Southern Alps, and bamboo forests and tea fields spread on the mountain slopes. Carefully selected sake rice is used, centering on "Tojo Yamadanishiki," renowned as the highest grade of sake rice, and "Honorifuji," Shizuoka Prefecture's original rice suitable for sake brewing, and is slowly fermented at low temperature in the mash using the underground water from the Southern Alps that springs from the brewery and handmade koji rice. It wears a ginjo aroma reminiscent of ripe tropical fruit and is light on the palate, with a natural sweetness derived from the sake rice that spreads in the mouth and finishes with a moderate lingering finish. We will continue to pursue tastes that can only be expressed in this region, with the primary focus on compatibility with Shizuoka's food culture.


Noritsugu Hashimoto
Tsugiyuki Yaegashi
Shizuoka 744 Okabe, Okabe-cho, Fujieda CityGoogleマップで開く
Saturdays, Sundays, and holidays (open Saturdays during the brewing period)


Japanese people: Seasonal vegetables and delicious sake

You can enjoy Japanese cuisine that uses a variety of seasonal ingredients. The owner, who loves Japanese sake, has selected the best brands.

Ishi Sushi

Enjoy sushi made with the finest seasonal fish landed at Yaizu Port. You can also enjoy delicacies that can only be found in Yaizu.

Tea whiting stone Warm stone

Using ingredients from Shizuoka, diners can enjoy seasonal dishes.

Charcoal grilled eel Shun

A famous eel restaurant representing Shizuoka. In addition to the mainstay eel, the cuisine served in kappo-style is also excellent.

Nihonbashi Soba Noji

Under the theme of "eat tempura and finish with soba," the restaurant serves excellent tempura made from Shizuoka's rich ingredients.

Kuzushi Kaiseki Hanase

The owner, who trained at Misanso in Kyoto, offers unconventional "kuzushi kaiseki" based on Kyoto cuisine.

karma (i.e. actions of a ruler, in order to prevent unauthorized actions)

Enjoy creative Japanese cuisine prepared by the owner, a former "Ginza Koju" chef. He was in charge of the grilling area under Mr. Okuda for many years, and his seasonal grilled dishes are especially exquisite.

ATO Bistro

A brother who is a certified sommelier and a brother who is a chef team up to offer creative French-based cuisine at this popular restaurant. The sister restaurant, ato-LABO, focuses on fermented dishes and actively introduces sake pairings in addition to wine, which is also noteworthy.

Fuchu-an (Chinese) Moonrise House

Enjoy kaiseki cuisine using Shizuoka ingredients. Among them, the yam soup made from natural yam served with the meal is exquisite.

Italian Cuisine Yamamoto

The restaurant offers a course menu based on Italian cuisine, featuring dishes that are delicious at the time of the season. Many dishes make the most of the ingredients, and in addition to wine, sake pairings can also be enjoyed.


Izakaya is crowded every day with sake lovers. The sashimi platter is fresh and hearty, and a must order.

Edomae Sushi Anago no Uozake Sushi

The restaurant is dedicated to Edo-mae work and offers the best seasonal ingredients.

Yakitori Ei Tokoshie

We are particular about Hinai Jidori chicken. While more and more restaurants are serving rare yakitori, the hot yakitori grilled over charcoal is superb.

striped jewfish (Stereolepis doederleini)

A long-time favorite sushi restaurant in Ginza. The owner, Mr. Iwa, is a master of the art of making sushi with only a few hands, and his beautiful workmanship is a sight to behold.


Minato no Yado Teike

A luxury hot spring ryokan that prides itself on its cuisine. Guests can enjoy seasonal kaiseki cuisine using seasonal fish from Suruga Bay.