SUMISON. INC
102 1-7-1 Chiyoda Chuo-ku Sagamihara
Kanagawa Japan, 252-0237
TEL. 042.730.2944 FAX. 042.730.2955
In 1997, shortly after the opening of Yakiniku Wagyu beef (Grilled Japanese Wagyu beef) restaurant "Fukuyoshi", which is the predecessor of "GRILL FUKUYOSHI", there was a guest who visited the store stating that "the children have allergy. As hamburg steaks contain egg and flour, I cannot let them eat it”. Therefore, in order to cater to people with allergies, a hamburg steak that does not use flour and eggs was invented. In addition, by combining Wagyu beef with domestic Japanese beef, the store managed to create a mellow texture which arises from the different melting points of the beef. They also developed a product that could be offered at a reasonable price. Just like this, the “melting hamburg steak” was created. Starting with the television appearance in 2011, this dish started gaining attention from various media and became a popular product. It won the “S-1 Grand Prix” for the third consecutive year, a contest that determines which dish will be the local speciality of Sagamihara (city in Japan near Tokyo). In 2016, the dish won the quality award, “Monde Selection”.
1997 年、「GRILL FUKUYOSHI」の前身となる和牛焼肉店「福よし」をオープンして間もない頃、” 子供にアレルギーがあり、ハンバーグは卵や小麦粉を使うため、食べさせてあげられない” というゲストが店舗に訪れた。そこで、アレルギーを持つ人でも食べられるよう、小麦粉と卵を一切使用しないハンバーグを考案した。また、和牛に国産牛を合わせることで、それぞれの融点の違いを活かしたとろけるような食感を実現し、さらに価格もリーズナブルに提供できる商品を開発。そうして出来上がったのが、” とろけるハンバーグ” である。2011 年のテレビ出演を皮切りに、各種メディアから注目を受ける人気商品となり、地元相模原の名物料理を決める” S-1 グランプリ” で 3 年連続グランプリを受賞。2016 年には、モンドセレクションのクオリティアワードを受賞した。
Introducing Tetsuo’s original sauces, a lineup of all-purpose sauces developed with a special focus on “umami,” the fundamental taste born in Japan. These sauces are developed by Tetsuo, who has extensively studied Japanese, Chinese, and Italian cuisine all over the world. The steak sauce – soy sauce uses soy sauce, or fermented soy bean seasoning, as a base, creating a balanced blend of the umami from concentrated amino acids in the soy sauce, glutamic acid from sea kelp, and guanylate from mushrooms; it will complement meat dishes rich with inosinic acid, making your cooking that much more delicious. Mirin, which a widely used ingredient, is made by fermenting rice, which results in a sweetness that cannot be substituted by sugar (glucose and oligosaccharides) and contains amino acids and peptides, resulting in dishes high in umami, luster, and shine. Within Japan, it is a familiar finishing sauce found at a wide variety of department store chains, supermarkets, and restaurants.
日本料理・中華料理・イタリア料理の世界で研鑽を積んだ tetsuo が、日本発の味覚「旨味」に着目して開発した万能ソースシリーズ、tetsuo オリジナルソース。大豆発酵調味料である醤油をベースにして作るステーキソース・ソイソースは、醤油の凝縮されたアミノ酸の旨味と昆布のグルタミン酸、キノコのグアニル酸をバランスよく含んでいるため、イノシン酸を豊富に含む肉料理との相性が良く、料理が一層美味しく仕上がります。また、ふんだんに使用される本みりん飴は、もち米を発酵し作られており、砂糖では代用出来ない甘味(ブドウ糖、オリゴ糖)とアミノ酸やペプチドの旨味、テリ・ツヤのある料理に仕上げます。日本国内では、大手百貨店、スーパーマーケット、レストランで仕上げソースとして、幅広い層に親しまれています。
Upon graduating from Shinjuku Culinary School in 1991, he had four years of practice in the well-established “Manchinrō” restaurant in Yokohama Chinatown. After that he switched to being a sous-chef at a creative Italian restaurant in Tokyo’s Aoyama district at day and working at a Japanese restaurant in the night shift, studying Japanese cuisine. He soon was promoted to chef and opened his own restaurant ’n’ bar in the nearby Sagamihara City in 1997. Afterwards, along with opening the first restaurant of the “Fukuyoshi” (which can be translated as “Good fortune”) barbeque chain, he simultaneously started his “Torokeru Hamburg” (melting beefsteak) delivery business. In the following years, the number of stores offering Torokeru Hamburg has grown to about 30, including franchise shops all over Japan. There are plans for further expansion that also include opening shops overseas. In 2016, Seven & I included him in the 50 “Best of Chefs” per their rating. His motto is, “Do your best and let the heavens do the rest.”
1991 年、新宿調理師学校卒業後、横浜中華街の老舗「萬珍樓」で 4 年間修行。その後、東京青山の創作イタリア料理店でスーシェフを経験し、同時に夜の営業後は日本料理店で朝まで働き和食の勉強をした。後に同店でシェフを勤め、1997 年に地元相模原でレストランバーをオープン。その後、和牛焼肉「福よし」オープンと同時に、とろけるハンバーグ通販事業を開始。とろけるハンバーグを扱う店舗は、日本全国に FC 店を含め、約 30 店舗に拡大。海外出店も視野にいれた店舗展開を続けている。2016 年、セブン & アイ出版ザ・ベスト・オブ・シェフ 50 人に選出。座右の銘は「人事を尽くして天命を待つ」。