SETAGAYA SHiMOKiTA FARM

There is 1 nice western-style restaurant in Kembuchi Town.
In Kenbuchi Town, there is “Lakeside Sakuraoka,” a hot spring and lodging facility. The diner inside is Setagaya Shimokita Farm.

The chef, Teruyuki Yoshino, was born in Hachioji City, Tokyo. His father was also a chef, and Mr. Yoshino grew up watching him.
After graduating from culinary school, he trained at a French restaurant in Yokohama, followed by training as a pastry chef at the famous confectionery store Henri Charpentier.
In 2015, he became independent and opened Shimokita Farm in Shimokitazawa, Setagaya-ku, Tokyo.
In 2020, he moved to Kembuchi Town as a Regional Development Cooperation Volunteer, and in October of the same year, he opened “Setagaya Shimokita Farm” in Lakeside, where it is now located.

The restaurant is a Western-style restaurant.
Supported by the solid skills trained at a culinary school and in the restaurant business, the restaurant offers a menu that is both popular and distinctive.
Lunch is served from 11:00 to 14:00, and dinner from 17:30 to 20:00 (reservations required for dinner). Closed on Wednesdays.
We often go there for lunch as a couple. There are main meat and fish dishes.
There is considerable ingenuity in the cooking method and seasoning, and we always try to solve the mystery of how it is made to taste this way.

On the other hand, as a professional, Mr. Yoshino also has the skill to adapt to the customer’s needs.
Recently, I had a dinner party with my parents at my home. I asked Mr. Yoshino to prepare a lunch box for us.
He prepared several fish and meat dishes as the main course, as well as a small assortment of side dishes made from other ingredients.
The taste was mild and my elderly parents were able to enjoy it. We had a very good time.
And we were impressed with Mr. Yoshino’s skills.

In addition to the main dishes, Shimokita Farm has three other selling points.
The first is the accompanying leaf salad. At first glance, it looks like an ordinary vegetable salad, but first of all, the vegetables themselves, carefully selected by Mr. Yoshino, are delicious. The vegetables are mainly local and the best of the best at the time are used. Then, the original dressing is delicious. Some of the dressings are made with quinoa, a local specialty.

The second is sweets. Unfortunately, they are currently discontinued due to rising raw material prices. I once had a galette made by Mr. Yoshino, and it was delicious. The balance of taste, texture, and appearance was very good. My wife became a big fan. We are hoping for its revival.

The third is the sake. This is only for the evening session. First, there is Suntory’s “Yamazaki” and other standard whiskeys. Second, there is a fantastic shochu made by a Hokkaido sake brewer. I learned about it here and obtained some at a local sake shop in Asahikawa. They also have shochu from Kyushu, which is relatively easy to obtain. One brand I happened to buy at a supermarket in Tokyo a few years ago, and I have been a fan ever since. I was amazed at how they could make such a flavorful product at such a reasonable price. I can sense Mr. Yoshino’s good taste in the assortment of these brands.

Shimokita Farm is a wonderful restaurant where you can enjoy not only the delicious food, but also Yoshino-san’s gentle personality.
Please feel free to visit us.