Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Toono Ya Yo
(とおの屋 要)The Tabelog Award 2024 Bronze winner
- Nearest station：
- Categories：
- Budget：
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Specialities
Chef
Sasaki Yotaro - A global perspective on culture
Drink
Doburoku, the traditional way of sake, served in the "Tonoya" style
Food
A modern arrangement incorporating the technique of fermentation
Review
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Review 2,016resultsFollowers 2,886people
Gourmet Review Episode 128
I have refrained from writing reviews for many years, but it is no exaggeration to say tha...View details
2020/10 visited
7 times
-
Review 4,397resultsFollowers 6,762people
Sushilog: The cutting edge of Japane...
Reprinted from a blog! What is the appeal of "Tonoya Kaname" in Tono, Iwate Prefecture? Le...View details
2023/12 visited
2 times
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Review 3,419resultsFollowers 1,768people
Above all, the bed is soft and warm.
Auberge is located just a short walk from Tono Station in Iwate Prefecture. Judging from t...View details
2022/05 visited
1 time
Restaurant information
Details
| Restaurant name |
Toono Ya Yo（Toono Ya Yo）
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2024 Bronze winner
The Tabelog Award 2024 Bronze winner
The Tabelog Award 2023 Bronze winner
The Tabelog Award 2023 Bronze winner
The Tabelog Award 2022 Bronze winner
The Tabelog Award 2022 Bronze winner |
| Categories | Ryokan, Creative |
| Phone number (for reservation and inquiry) |
0198-62-7557 |
| Reservation availability |
Reservation only |
| Address |
岩手県遠野市材木町2-17 |
| Transportation |
107 meters from Tono. |
| Opening hours |
|
| Average price（Based on reviews） |
JPY 50,000 - JPY 59,999
|
| Payment methods |
Credit card accepted （VISA, Master, AMEX） Electronic money not accepted |
Seats/facilities
| Number of seats |
14 Seats |
|---|---|
| Private rooms |
Available For 2 people |
| Private use |
Available For up to 20 people |
| Non-smoking/smoking |
Non smoking |
| Parking |
Available |
| Space/facilities |
Stylish space,Relaxing space |
Menu
| Drink |
Sake (Nihonshu),Wine,Particular about Sake (Nihonshu),Particular about wine |
|---|---|
| Food |
Particular about fish |
Feature - Related information
| Occasion |
|
|---|---|
| Location |
A house restaurant |
| Website | |
| Remarks |
Doburoku available! |
Find Similar Restaurants （Area)
Tono Sta.
Tono, Hayachine
Hanamaki, Kitakami, Tono
Iwate
Tono City
Categories
Rankings in nearby areas
- Lunch rankings in Iwate
- Lunch rankings in Hanamaki, Kitakami, Tono
- Lunch rankings in Tono, Hayachine
- Lunch rankings in Tono Sta.
- Ryokan (Traditional Japanese inn) Top-Rated Restaurants in Iwate
- Ryokan (Traditional Japanese inn) Top-Rated Restaurants in Hanamaki, Kitakami, Tono
- Top-Rated Restaurants in Iwate
閉じる
ChefSasaki Yotaro - A global perspective on culture
He was born in 1981 to a family that runs Minshuku in Tono, Iwate Prefecture, that has been in business for over 100 years. After graduating from high school, he worked outside the prefecture, but returned to Tono at the age of 21 to take over the family business as the fourth generation. After learning the basics of cooking from his father, he continued to study on his own, and opened "Tonoya Kaname" in 2011. He has established a Tono cuisine that can only be found here, taking advantage of the local climate, such as doburoku made from home-grown rice, fermented foods, and homemade processed meat. The restaurant attracts guests from all over Japan and overseas.
DrinkDoburoku, the traditional way of sake, served in the "Tonoya" style
In order to make doburoku, a part of Tono's culture, they started growing rice without any pesticides or fertilizers in 2005 and started brewing in a workshop next to Minshuku. After 10 years, they perfected an elegant doburoku that is refreshing yet has a rich sweetness. It has gained worldwide acclaim, including being sold at the famous Spanish Restaurants Mugaritz. They currently offer a variety of doburoku varieties, including mizumoto and kimoto.
Food A modern arrangement incorporating the technique of fermentation
Homemade natto sformato. Sasaki recreates the way of eating natto that he has loved since he was a child. The soft texture is accompanied by the refreshing aroma of sour plum. The course menu incorporates the techniques of fermentation and aging that have been naturally adopted in Japan, and is presented in a modern style that is filtered through Sasaki's own lens.
A one-of-a-kind Auberge that can only be found in the countryside.
Tono City, Iwate Prefecture. The owner, who inherited the family business of running Minshuku, opened Auberge "Tonoya Kaname," which accepts only one guest per day, with the desire to "share the value
... of the local area" and "aim high." The owner, who is local yet thinks carefully from a global perspective, focuses on fermentation and aging. He creates creative dishes centered on local ingredients, which are said to represent the land. He is now attracting attention not only from within Japan but also from overseas. His goal is the world. His desire has steadily evolved, and he has become a one-of-a-kind presence.