18 Years Since Founding: Orthodox French Cuisine Challenges Reinterpretation of Regional Cities. Launching 'Musashino Geo-Cuisine' to Express 15 Million-Year-Old Strata and Climate on a Plate, Becoming a Destination Restaurant with 3 Tables and Max 12 Seats

The French restaurant 'Veronica Persica' (Owner Chef: Tetsuya Yokota, Madame/Japanese Tea Instructor: Eriko Yokota), a detached house restaurant located in the 'Noda' area across the Iruma River from Bushi Station on the Seibu Ikebukuro Line, will limit its seating to '3 tables, maximum 12 seats' and fully reopen on June 1, 2026 (Monday), marking its 18th anniversary. The restaurant will further deepen its micro-local production for local consumption efforts that it has been working on since its founding. It will restart with the concept of 'Musashino Geo-Cuisine,' a new food concept that combines the climate and craftsmanship within a 30km radius (horizontal expansion) with the memory of the earth 15 million years ago when it was once the sea (vertical time axis), and expresses it on a plate using orthodox French techniques. As a restaurant worth traveling to (a destination restaurant), it proposes an intellectual and unique food journey where you can enjoy the memories of the land with your five senses. Owner Chef Tetsuya Yokota is a genuine 'indigenous chef' who has lived in this area for generations. For 18 years since opening his own shop, he has continued to question the meaning of cooking in this place with the thought of being an antithesis to the mass production and mass waste food system, and began days of visiting producers over many years to become a hub for local ingredients. Now, almost all ingredients can be covered within a 30km radius, in a close relationship where we can see each other's faces. In this renewal, based on this bond, we will deepen the concept of local production for local consumption to the level of land history, strata, and even invisible 'resident bacteria.' While returning to the 'wisdom of the grandmother,' we will present to the world a form of sustainable gastronomy that can only be established in this land.