An eco-friendly restaurant in the middle of a farm! 

Designed by world renowned architect Shigeru Ban, this restaurant is an ode to sustainability with a thatched roof supported by pillars made of paper tubes. Nobuaki Fushiki, a chef specializing in fermented cuisine, collaborates with one of the "World’s Top 1000 Chefs", Masayuki Okuda, to create dishes that bring out the best in fresh vegetables harvested from the surrounding farm, combined with the natural riches of Awaji Island's sea and mountains. Enjoy delicious foods for a healthy body and a healthy planet.