Restaurantes
Da terra
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Chef Hirokazu Nakai’s culinary process begins when he ploughs and sows his land. His family grows over 100 different crops, which Nakai incorporates into his menu according to their harvest season. The ‘Da Terra (‘from the land’) salad’ brings the fragrance and warmth of the season to the table, capturing the scenery of the fields. He uses a stone mill to grind whole-wheat flour for his handmade pasta. His creativity and the bounty of the land of Asuka become as one.
"I grow a wide variety of crops with my parents who run a farm. Advocating cuisine that begins with soil formation, we protect the land using environmentally conscious farming methods. Compost from vegetable scraps and chicken droppings is recycled to fertilize the soil. In addition to vegetables, we also grow rice and wheat nearby, helping reduce CO2 emissions."
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