A menu jointly developed with Tokoha University students is now available at "Akindo Sushiro" in Shizuoka Prefecture. It will be sold for a limited time from July 27 as "modern-style local food" using local ingredients in each of the three regions of the prefecture, eastern, central, and western.

"Shizuoka Aya Tago Sushi" (180 yen, tax not included, same below) is sold in the eastern area. Using "Mt. Fuji salmon" grown in the spring water of Mt. Fuji for two years and tuna from Shizuoka prefecture, it is made into colorful Tago sushi.


"Shizuoka Gyutto Masuzushi" (280 yen) is sold in the Chubu area. You can enjoy the delicious taste of high-quality fat with sushi made from Mt. Fuji salmon.


The "Shizuoka Sekisho Roll" (180 yen) is sold in the western area. Maki sushi made with Mt. Fuji salmon, tuna from Shizuoka prefecture, and blue plate seaweed from Lake Hamana. Sakura shrimp is topped.


This initiative is an industry-academia collaborative project in which students from three campuses (Shizuoka, Hamamatsu, and Fuji) at Tokoha University (Shizuoka City, Shizuoka Prefecture) participate in new product development.