Ferment & Fire

​I source and make everything myself.

​I produce raw kombucha, ginger beer, and lacto-fermented vegetables by hand. I work directly with hunters in Yugawara who supply high-quality wild boar, venison, and other game. I collaborate with fermented hot sauce makers and local craft beer breweries for my heavy metal band.

​Together, this gives me an arsenal of raw, wild, and fermented foods that sit far outside what even Michelin-starred Tokyo restaurants typically showcase - these ingredients and processes simply do not fit neatly into those systems.

​This series brings all of those elements together at carefully selected Tokyo restaurants.

​Each dinner is explicitly curated. Wild game is grilled simply and directly. Ferments live around the meat, cutting through smoke and richness rather than softening it. Menus change based on sourcing, seasonality, and readiness.

​There are multiple layers at work:

• ​Wellness through fermentation

• ​Rural production and hunter relationships

• ​Sustainability and full-use sourcing

• ​Novelty without gimmicks

​Seats are limited. No substitutions.

​If you are curious about what Japanese cuisine looks like beyond the expected frame, you are invited to the table.