QUEBICO has no gas line. The heat for cooking, hot water and heating in the restaurant all comes from wood we cut ourselves in the forests of West Izu.
Our crew picked up chainsaws before knives. We choose the trees, fell them and split the logs ourselves, because good cooking starts with good fire.
West Izu was once charcoal country. Its hills are thick with hardwoods like oak and cherry. They burn slow and steady, and give food a deep, smoky fragrance.
Wood is not charcoal. As the logs burn, their natural moisture turns to steam and cooks the food gently. The outside turns smoky and fragrant; the inside stays juicy.
When the fire dies down, the ash goes to local farmers to condition their soil. The vegetables grown in that ground come straight back to our tables.
By running the restaurant's cooking, hot water and heating on our own timber instead of fossil fuel, we avoid roughly 18.7 tonnes of CO2 a year (calculated using figures from the Ministry of the Environment).
What we cook
West Izu stays mild through the year and sees no snow. Our fish, shellfish and seaweed come from Suruga Bay, the deepest bay in Japan. From the hills we take wild boar, venison, mountain greens, mushrooms and fruit. From the rivers come freshwater fish and river nori. From local fields come rice, vegetables and flowers.
Menu
Open for lunch and dinner, with plates and à la carte dishes. For dinner, we also prepare two set courses (reserved by noon the day before):
Experience course (7 dishes): our core course, built around the hearth fire.
Lover course (9 dishes): our full course, for those who want to explore wood-fire cooking in depth.
Some dishes you might meet: local fish ceviche smoked with wood and served tataki-style; roast pork marinated in wild herbs, citrus and honey; a whole head of cabbage buried and baked in the embers. The wild herbs are gathered on the mountain by our team.
Dessert meets the flames, too. Seasonal fruit is held to the fire, adding smoke and a hint of char to its natural sweetness.
To drink: wines from Georgia (the birthplace of wine), natural sake, whisky, cocktails, and a house vodka flavoured with Izu wood. We roast our coffee over the hearth, too.
Our menu follows what we can buy, so dishes and prices change. Current menus and prices are listed on our booking page.
Recognition
Forestry Agency, Shingyo (Forest Business) Awards 2026: Semi-Grand Prize (Commissioner's Award). For our work from forest restoration and ancient-trail revival to energy self-sufficiency and gastronomy. (BASE TRES) 林野庁「森業アワード2026」準グランプリ（林野庁長官賞）
Japan Tourism Agency, Sustainable Travel Award (3rd), Semi-Grand Prize, January 2026. 観光庁「第3回サステナブルな旅アワード」準大賞
Ministry of Agriculture, Forestry and Fisheries, INACOME Business Contest, Startup Category: Excellence Award and Company Award (JTB Award), December 2025. 農林水産省「INACOMEビジネスコンテスト」スタートアップ部門 優秀賞、企業賞（JTB賞）
Ministry of the Environment, Good Life Award, Forest-Sato-River-Sea Prize, 2022. Awarded to BASE TRES, the company behind QUEBICO, for YAMABUSHI TRAIL TOUR, kayak fishing and LODGE MONDO. 環境省「グッドライフアワード」森里川海賞（2022年）
Spain Talks 2026, Corporate Award, organized by the Spain Tourism Office, 2026. (BASE TRES) スペイン政府観光局主催「Spain Talks 2026」コーポレート・アワード
Nature to Table
Paddle out and catch a fish. Walk an ancient trail and gather wild herbs. Learn to work the hearth. Then sit down to eat what you gathered over the fire. Three private tours, one group per session.
A small lodge between the mountains and the sea in West Izu. Guests staying at LODGE MONDO receive complimentary transport to and from dinner at QUEBICO.
Walk-ins are welcome for à la carte dining. Set dinner courses must be booked by noon the day before. Tours are booked in advance on our booking page.
Do you speak English?
Yes. Our staff can help you in English.
Can you cater to vegetarians or religious dietary needs?
Yes, for both set courses and à la carte dishes. Please tell us when you book, or when you arrive.
What about allergies?
Please write them in the booking form, with the number of guests affected.
How can I pay?
We accept cash, credit cards and mobile payment apps.
Can I bring children?
Yes. Children who eat the same meal as adults should be counted as adults when you book.
Where do I park, and how do I get there?
There are 5 parking spaces in front of the restaurant, and 5 more a short walk away. It is 1.5 hours by car from Mishima Station and 30 minutes by car from Shimoda Station. From Matsuzaki Bus Terminal, it is a 2-minute walk.
Can you drive us to the restaurant?
For dinner guests only. We can drive you to and from nearby lodging such as the Dogashima Onsen area at cost (¥200 per km). Guests staying at LODGE MONDO are driven free of charge. Please enter your request in the booking form.
How do the tours work?
All tours are private, for 2 guests or more (Fire to Table up to 4 guests; Sea to Table and Forest to Table up to 8). Prices are per person and do not change with the size of your group.
What if the weather is bad?
Fire to Table is held indoors. If the sea is too rough to launch, or the weather is too bad for the forest walk, we switch to a field tour by car: local produce stands and farms, hidden temples and the ancient trails of West Izu. The price stays the same, and you still finish with wood-fire food at QUEBICO. If you prefer, you can switch to our regular course instead, and you pay the price of that course.
What is the cancellation policy?
Cancellation fees are counted from your reservation time. For courses and tours: from 7 days before, 50% of the reservation price; from 48 hours before, 100%. For seat-only and à la carte bookings: from 7 days before, ¥2,200 per person; from 48 hours before, ¥4,400 per person. A reduction in the number of guests is treated the same way, so please tell us about any change as early as possible.
How can I ask a question?
Send us a message on Instagram (@quebico_izu), or call +81 50-8894-8682.
