It was in Summer 2012, I got a phone call from the architect to see the ancient farmer's house he’d found, and immediately fell in love with the almost-one-hundred-year-old house ambiance. I thought to myself, we can really do something, express something here.
We would attempt to define a new type of Awaji-island's cuisine through the local produce. And that’s how we began, with a very strict rule to only use the ingredients from our island, and with the twenty-four seasons of the Japanese lunar calendar called Nijuushisekki.
We offer a different course in each of Nijuushi(twenty-four) sekkii, using each of the different seasonal ingredient. Please feel this island, eat this island.
We have thought what it means to be a chef in Awaji island.
Chef, Koki yonemura