user's voice
List of Major Customers
  • Happoen Corporation 1-1-1 Shirokanedai, Minato-ku, Tokyo

  • The Peninsula Tokyo 1-8-1 Yurakucho, Chiyoda-ku, Tokyo

  • Mandarin Oriental Tokyo 2-1-1 Nihonbashi-Muromachi, Chuo-ku, Tokyo

  • Tokyo Metropolitan Central Wholesale Market Ota Market 3-2-1 Tokai, Ota-ku, Tokyo

  • HAJIME 1F i-plus Edobori 1-9-11 Edobori, Nishi-ku, Osaka City, Osaka

  • Kyoto Long-established ryotei Kikunoi Honten 459 Shimogawara-machi, Shimogawara-dori, Yasaka-torii-mae-gitaeru, Higashiyama-ku, Kyoto-shi, Kyoto

  • Kyoto Kikunoi Roan 118 Saito-cho, Shijo-sagaru, Kiyamachi-dori, Shimogyo-ku, Kyoto

  • Sky High Juice Bar 1F HIROO BOX PARK Building, 5-15-22 Minami-azabu, Minato-ku, Tokyo

  • AKAI 4-3-41 Miyajimaguchi, Hatsukaichi, Hiroshima

  • Yakiniku Sekai Champion Honten 2-1-11, Minami 5-jo Nishi, Chuo-ku, Sapporo, Hokkaido, Japan

  • INITIAL Nakameguro 1-16-6 Kamimeguro, Meguro-ku, Tokyo Natural Square Building 1F

  • Hamburger Yoshi Jingumae 6-12-6 Jingumae, Shibuya-ku, Tokyo J-CUBE B1F

  • THE FUJIYA GOHONJIN 80 Daimon-cho, Nagano-city, Nagano, Japan

  • bar cacoi 3-14-8 Ginza, Chuo-ku, Tokyo

  • Restaurant Moliere Lafayette Miyagaoka 1F, 2-1-1 Miyagaoka, Chuo-ku, Sapporo

  • RISTRANTE CANOFILO 2F Aska Building, Minami Nijo Nishi 1, Chuo-ku, Sapporo, Hokkaido

  • D&DEPARTMENT Inc. 8-3-2 Okusawa, Setagaya-ku, Tokyo

  • azabu Buffalo Wings 1F Parkview Nishiazabu, 1-15-10 Nishiazabu, Minato-ku, Tokyo

  • RESTAURANT FRANCAIS MAY 1F Elsia Gotanda 2-7-7 Higashi-Gotanda, Shinagawa-ku, Tokyo

  • NARISAWA 2-6-15 Minamiaoyama, Minato-ku, Tokyo

  • Ne Quittez pas 3-15-19 Higashi-Gotanda, Shinagawa-ku, Tokyo

Hear from restaurants and professionals who actually use Nakayoshi-ya's lemons.

  • LeMusse
  • 14-3-20, Miyanomori 1jo, Chuo-ku, Sapporo, Hokkaido

LeMusse is a large lemon that reminds me of the south of France. At the restaurant, we serve lemon sherbet and lemon pudding,
One whole lemon is lavishly used for each customer. Stick a straw in the lemon,
The performance was to suck out the juice from the lemon by sticking a straw into the lemon and pouring it over the dish.
I personally love lemons, so I would like to use them in various ways throughout the year!
It makes me very happy to be able to create something together with the producers.

Chef Makoto Ishii, born on September 14, 1973
At the age of 19, he joined Sapporo Prince Hotel. 22, he went to Europe by himself and visited France, Italy, and Spain.
At the age of 24, in 1998, he became the chef of Restaurant Enoteca Sapporo. 28, in 2002, he opened Le Festin du Nord in Chuo-ku, Sapporo (Enoteca).
At the age of 31, in 2005, he became independent and opened Le Musee.（Ltd. and worked as a representative and manager of the company for a wide range of activities.
In 2011, at the age of 37, Le Musee underwent a complete renovation, tripling its previous size.
He also launched a new brand [Idea] in a private room equipped with a kitchen on the second floor.
At the age of 38, in 2012, he was awarded a Michelin star in Michelin Hokkaido 2012, and was named one of the “101 Best Restaurants in Asia” in 2013, 2014, and 2015.
His culinary philosophy is to consistently express the land of Hokkaido. He continues to create creative cuisine based on the theme of ecology and nature.

  • The Lighthouse Coffee & Beer
  • Pentagram Building 1F, 4-11 Minami 2-jo Nishi, Chuo-ku, Sapporo, Hokkaido

When I first tasted Nakayoshi-ya's lemon, I was surprised by its powerful flavor.
I was surprised at the powerful flavor of the first time I tasted Nakayoshi-ya's lemons.
It was incomparable to ordinary lemons. Since we are a café, we serve them as lemonade.
We use the whole peel of the lemon without fertilizers or pesticides, so it is safe and secure,
We use the whole peel of the lemon to bring out the best of the ingredients. The lemonade has no sharp acidity,
We have received comments from our customers such as “even the peel tastes good” and “the aroma is very nice.
We are happy to see Nakayoshi-ya's work in this large, unpretentious and serious lemon.
Please continue to produce delicious and safe lemons.

Manager Kouta Oka Kouta Oka
In November 2015, Nakayoshi-ya opened its first coffee stand in Sapporo.
The following year, in August 2016, he changed the format to a coffee stand, offering not only coffee, but also lunch foods and sweets made with local ingredients,
Lighthouse Coffee & Beer, which offers more than 100 kinds of craft beer and food that goes well with beer at night.
Lighthouse Coffee & Beer was also reopened in July 2016 on the 5th floor of the Shinsaibashi OPA in Osaka.

  • BAR Ikkei
  • 2F Jasmac 6, Minami 2-jo Nishi 6-chome, Chuo-ku, Sapporo, Hokkaido

I think this lemon is outstanding among all the lemons I have handled so far.
As a bartender, I used to use lemons as a secondary ingredient in cocktails,
However, after encountering this lemon, I realized that it is perfect to treat it as a main ingredient.
The lemons have a very different appearance from ordinary lemons, a rich, long-lasting acidity, and a pleasant sense of smell,
The sense of touch (the texture of the lemon is so different from other lemons because it is pesticide-free), the sense of taste (the mild and gentle acidity that belongs to Japanese citrus fruits, which is not found in conventional lemons), and the sense of smell (the rich and long-lasting acidity),
(the story that can be told to customers because it is a native variety that has been produced for a long time),
I hope to share the producer's thoughts with as many people as possible.

Mr. Ikkei Honma
Born on October 3, 1978 in Susukino, Sapporo, Hokkaido.
The concept of BAR Ikkei is “a place to go at the end of the day.” Since I was 17 years old, I have been enjoying the hospitality industry by working as a waiter at a hotel,
He fell in love with the restaurant industry and started working in it. In 2007, at the age of 29, after training mainly as a bartender but also in other areas such as cooking, he joined the restaurant industry,
In 2007, at the age of 29, a series of coincidences and ties came together, and he felt that this was not a coincidence but an inevitability. As his mentor had taught him, he made sure to create a place where people feel “extraordinary” the moment they enter,
As a “place to arrive at the end of the day,” we have created a layout and atmosphere that is like a hideout, a healing space that is not interfered with by others, and a place where you can be alone,
We strive to create a space where each customer can enjoy their drinks, cigars, and food in their own way. Our desire is “to make you leave with a little more enjoyment than when you first came in,
We want our customers to leave with a little more enjoyment than when they came in. The bar industry tends to place a high value on history and tradition, making it difficult for the younger generation to enter and raising the bar,
Bar Ickei” is breaking out of the norm, introducing a no-charge system and holding events for the younger generation outside of business hours to broaden its appeal.
In addition, we are striving to revitalize the entire Susukino area through events both inside and outside the restaurant, believing that “the only way to go beyond the limits of what one restaurant can do is to enliven the community.
In the future, we will always pursue the way of being in tune with the times and work hard to create a “new bar culture” that will lead to the next generation,
We will focus on creating a bar where the young generation in their 20s, who will be the main drinkers 20 years from now, can learn how to grow up, and on nurturing human resources who can take charge of the bar industry.

  • Chef Fabio

I still remember the shock I felt when I tasted Nakayoshi-ya's lemons for the first time.
I had always thought of lemons as citrus fruits, so I had always used the peel and the juice as the main ingredient in my cooking,
But when I tasted Nakayoshi-ya's lemons, I was moved to realize that lemons are fruit for the first time.
I am grateful to Nakayoshi-ya for the inspiration to make use of the pulp itself instead of squeezing it.
I am looking forward to visiting the restaurant.

Mr. Mazzini studied in Italy from the age of 16, and obtained his AISO olive oil sommelier diploma in Rome at the age of 19.
From the age of 20, he worked for 6 years in Germany and Italy, from popular restaurants to starred restaurants,
After 6 years of training in Germany and Italy, he returned to Japan as a chef for a restaurant that had not yet been awarded a star, and contributed to the restaurant's success in obtaining a star.
He is currently active in the media and on YouTube.
He is also the author of “Fabio's Tottooki Pasta: Bringing Out the Best of the Dashi Stock and Ingredients.

  • D&DEPARTMENT d47
  • Shibuya Hikarie 8F, 2-21-1 Shibuya, Shibuya-ku, Tokyo

First of all, I was surprised by its size! When you cut it open, the juice overflows and it has a firm fruity texture.
Eating it as it is, it is very juicy and has a refreshing sweetness and aroma with a hint of sourness.
Most people use the juice and peel of lemons, but you want to use the flesh as much as possible.
The lemon trees are located on a steep mountain slope, and harvesting them is said to be very hard work.
I want to use the lemons with care, imagining the scenery of the lemon groves.

Chef Megumi Kato
Chef de Cuisine, D&DEPARTMENT d47 Shokudo
She works to communicate the food of the 47 prefectures from the perspective of long-life design.

  • Creative Italian Restaurant IL DOGE
  • Ric Koenji 1F, 3-45-11 Koenji-Minami, Suginami-ku, Tokyo

We are not trying to make a special dish, but a taste of mother's cooking, a taste of home with warmth and discovery.
In our own style, we are committed to using seasonal Japanese ingredients, adding a little extra effort, and offering dishes that you will never get tired of.
We also want our customers to enjoy the powerful flavor of lemon and the aroma and bitterness of its peel.
Pesticide-free citrus fruits are aromatic and powerful, for better or worse. It took a lot of time and effort by the creator to make it with care.
I hope you will enjoy this vital, pesticide-free citrus.

Executive Chef Norihiro Kaneko
He has been a cook for 17 years. He has worked as a chef at numerous restaurants. Currently produces all the dishes at three restaurants. Loves cooking and the sea.

IL DOGE Il Doge
Enjoy a variety of Italian cuisine at a reasonable price in a space with the atmosphere of a Venetian back alley.