The art and food collective OPENrestaurant traveled from California to Japan in October and November 2011 to support farms and fisheries across the country.
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up the mountain

up the mountain

photo by Sasha Wizansky On October 20, we stopped for lunch at the soba restaurant where Sylvan had worked before he began Peko Peko, Soba Ro. We ate Burdock root with sesame, pork paté, picked radish, kabocha, a melt-in-your-mouth piece of fish, mizuna, and tempura made from the tiniest fish. Then we had fresh soba...
Frostpia Organic Farm (Saitama)

Frostpia Organic Farm (Saitama)

As we arrived at Frostpia Farm on October 21st, we were greeted by Yoshinori Kaneko, smiling in a baseball cap. He informed us that due to our late arrival he would have to slip away at some point during our tour to take care of other business. It turns out that his other appointment was...
Chris and Charlie make Pasta and Pizza

Chris and Charlie make Pasta and Pizza

1pm-3pm class On October 23rd, a group of Japanese food enthusiasts learned how to make kabocha ravioli and wild boar tagliatelle at Iri restaurant. The class kicked off with a glass of bubbly and sardine toast. The students met their chef instructors, Charlie Hallowell and Chris Kronner, and were informed that all of the ingredients that...
Hakkaisan Sake Brewery Tour (Niigata)

Hakkaisan Sake Brewery Tour (Niigata)

While the rice that we harvested in Niigata prefecture in the morning sampled as amazing onigiri, it could not have been used for the focus of our afternoon activity: sake brewing. Our fleet of vans arrived at Hakkaisan Sake Brewery, also located in Niigata, the third largest sake-producing prefecture in Japan. Like the members of...