POZ Dining

The owner of POZ Dining has a bold statement to make: once you’ve tried their vegetables, you won’t be able to enjoy vegetables anywhere else. This would sound like hubris coming from anyone but him, but there is no shortage of satisfied guests who would back up these claims in a heartbeat. Few chefs — if any — can claim to be as discerning as him when it comes to selecting his ingredients. In culinary circles, he is known to have visited over 100 local farms in the process of selecting his vegetables. All vegetables used in POZ Dining are grown without the use of pesticides, and all ingredients are sourced directly from their suppliers. It isn’t just vegetables that the Kannai restaurant is famously particular about. All of its seafood is strictly domestic, fished from the frigid waters off Hakodate in southern Hokkaido. In a similar vein, the Japanese kuroge wagyu black beef used in the restaurant is also pasture-raised and grass-fed. Even the salt and olive oil is must meet stringent criteria before passing muster. To think that this all started from one man’s desire to show off the richness of Kannai produce to the world. Over almost 30 years, POZ Dining has solidified its reputation as one of the most prolific Italian restaurants in Yokohama. By relying on simple, traditional Mediterranean-style cooking methods, the chefs let the ingredients speak for themselves, letting the collective effort and passion of the farmers, ranchers and fishermen be told through the flavors.