This weekend, I wrote about new organic restaurant Noz over at The Japan Times:
Futoshi Ota has lofty goals for Noz, a new restaurant that brings the grand vision of his company one step closer to reality.
“I want people in Japan to know what real agriculture, what the real organic culture is like. What’s a healthy way of eating.” The president of T.Y. Farm Inc., the company behind the just-opened eatery on Tennozu Isle, doesn’t stop there:
“I want Tokyo to be more of a real international city,” he says. “It looks like one, but it isn’t 100 percent there yet.”
To that end he has launched Noz (full title: Noz by T.Y. Farm), a casual restaurant featuring all organic and gluten-free dishes using fresh, locally grown and seasonal vegetables. It takes cues from similar spots found on the west coast of the United States in line with the farm-to-table ethos, along with culinary trends that now hold sway in Los Angeles. Kale dominates the menu, from the Caesar salad to the “Kale beer.”