(37+1) Sanjuhachi

Toshikazu Kamei channels the vital power of soil and water at Sanjuhachi. Found on a balmy strip in Katashiochi, it is exactly the kind of place you’d imagine when hearing farm-to-table. The name means 38, reflecting the deadline his wife set for him to become independent at 37, with the extra one as an apology for missing the mark. Toshikazu brings to life a culinary mosaic inspired by Italy by way of sustainability and locality. He uses his agricultural expertise gained during university studies to implement cyclical farming in his garden. Vegetable scraps are composted back into the soil in a bid to educate future generations about food shortages. Different varieties of water, the purest yet often overlooked element in cuisine, are blended based on his data-backed research to achieve the perfect pH level for cooking and enhancing his ingredients. For starters, he combines 30-plus kinds of vegetable salad tossed with shoyu-based sauce, garnished with flowers plucked the day of. Summer vegetables are mixed with homemade mustard. Figs picked in the garden that morning blankets over prosciutto he dry-cured himself. The corn soup is made of two items: corn and water. Meanwhile, proteins feature Yamato beef thigh on a big plate, next to a Manganji chili pepper paste. Even the drinking water is specially crafted — not tap water, but intentionally “less flavorful” to let the food's flavors shine — although other beverages are there to hydrate. Toshikazu recommends exploring native wines crafted by artisans from his strong selection to complement the meal. Michelin Guide accolades 2024 - Green Star