Brewing Connections: Suruga Artisans in San Diego
Suruga Artisan Visit - Part I
We kicked off this year with two special event series featuring Suruga artisans: Chef Chikako Shiratori, owner of Le Monde Fujigaya, a teppanyaki restaurant in downtown Shizuoka, and 13th-generation tea farmer Yoshiyuki Tamura. This collaboration was an extension of our PARU-Suruga Tour: First Sips, where I had the pleasure of guiding 12 participants through Shizuoka, Japan’s premier tea-growing region in October last year.
When I first visited Shizuoka eight years ago, I knew it was a place I wanted to share. This serendipitous inspiration led to the launch of our first tour. Shizuoka instantly reminded me of San Diego—quiet and unassuming, yet defined by its natural landscapes and the warmth of its people. That feeling stayed with me as we brought the experience full circle in partnership with the Suruga Marketing and Tourism Bureau. Together, we brought these amazing artisans to San Diego.
For the past few years, I focused on traveling, taking sourcing trips three times a year to learn and deepen my understanding of our global community. One day, I had a conversation with a good customer of ours who reminded me why accessible experiences matter. When I asked if he would join our tea tour, he replied:
“I would love to, but I cherish time with my grandkids. That is why I appreciate PARU. I can enjoy tea at Balboa Park and find something special without traveling. I will never say never, but for now, I am happy right here.”
His response surprised me, because it made me think about the importance of cultural exchange in the places that we call home. Not everyone can travel or necessarily wants to travel, but we’re human and still want to connect in some way.
That’s why I was excited for this opportunity. It was Chef Chikako and Yoshi’s first trip to San Diego, and Chef Chikako hadn’t traveled overseas in 30 years. Even more special was that they had never met before this trip. Watching them bond over their shared love for tea and knowing they are now lifelong friends was incredibly fulfilling.
Both of these kind individuals embody tea in a way that goes beyond brewing. They understand the intent behind each leaf and how the maker envisions it being prepared. I remember first meeting Chef Chikako and discovering she works closely with two of our Shizuoka tea partners. With many tea farmers in Shizuoka, the fact that we both choose to collaborate with them spoke volumes. As a certified Japanese tea instructor, Chef Chikako believes in stepping outside the restaurant to visit tea fields firsthand, drawing inspiration from the land to create her dishes.
Her passion was clear the first time I experienced her Shizuoka tea course meal, it was unlike anything I had ever tasted. Her creativity and deep respect for tea shone through in every dish and pairing. It inspired me to recreate a few of these techniques back home.
After that meal, I gifted her two PARU blends, Blue Chamomile and Shiso Hibiscus, hoping she’d enjoy them. The next day, she messaged me saying she loved the flavors and wanted to experiment with them in her cooking. During my next visit to Shizuoka, a few months later, she incorporated them into her tea pairing as a dessert jelly. It was the perfect finishing touch, and those on our tea tour immediately recognized our blends—an unforgettable full-circle moment.
To Be Continued…
My next post will dive a little deeper into a day of shopping for our first tea and food pairing event with Chef Chikako. We explored local ingredients and got to visit some really special folks around the San Diego community. Can’t wait to share more!
Cheers,
Amy
so cool!