Sanjuhachi
12-11 Katashiocho, Yamatotakada, Nara, Japan
¥¥¥ ・ Italian
MICHELIN Guide's Point Of View
Three Stars: Exceptional cuisine
Toshikazu Kamei is a ‘chef of the soil and water’ who researched vegetable growing and water quality at university. He grows the vegetables himself and uses water that goes well with the dishes. Having prepared data on the water that goes best with each ingredient, he blends different kinds to achieve the right hardness and pH. The formula in the name is the deadline, set by his wife, for his becoming independent by age 37, and the plus one is his apology for missing it by a year.
Gastronomy & Sustainability
MICHELIN Green Star
"I use biology-based cyclical farming in my garden. I compost the vegetable scraps and return them to the field. If the soil and environment are healthy, you don’t need agricultural chemicals. I am an evangelist for agriculture to the next generation, communicating the appeal of being in touch with the natural environment. I am concerned about future food shortages, so am educating children in these matters."
Toshikazu KAMEI
Facilities & Services
- Air conditioning
- Counter dining
Credit cards accepted
