Innovative Italian 'FARO' Starts a New Course by a New Chef Under the Theme of 'Food Circulation'

Tokyo Ginza Shiseido Building 10th floor innovative Italian 'FARO' will restart this spring with a new food concept 'Food Circulation' under a new structure. The circulation built by mountains, rivers, sea, and human activities is expressed as a modern dish. With ingredients harboring satoyama culture and land memory at its core, a new course by the new chef's cooking starts.

'FARO''s new theme is 'Food Circulation' that re-examines the relationship between nature and humans.

Mountain blessings nurture rivers, rivers connect to the sea, and sea life returns to land again. We shed light on Japanese food culture such as preservation, fermentation, and handwork, and producer activities nurtured in that circulation, reconstructing them as cuisine. In the cooking of the new chef who shares the same aspirations as the pastry chef, materials harboring land memory, such as forgotten satoyama food culture, native plants, and unutilized ingredients, are sublimated into new expressions with the techniques and spirit of Italian cuisine. Each dish contains the background of the ingredients and a question about the future of food. In addition, based on the philosophy that 'people of any background can sit around the same table,' which 'FARO' has cherished since its founding, we propose a course experience that respects diverse food values, including plant-based options.

'FARO' will continue to cast light on the future of food culture as a 'lighthouse (FARO in Italian)' illuminating the direction to proceed while connecting producers and cooks, nature and cities, Japan and Italy.

Please experience the new worldview depicted by 'FARO'.

<<Example of Chef Yamaguchi's dish>> Cherry salmon and salted wild plants tartare

The new chef's signature dish, made as a single dish symbolizing satoyama culture, combining salted wild plants and cherry salmon. The chef, who grew up in Niigata, aims to connect traditional Japanese storage culture such as salting and pickling inherited from his grandmother and mother to the future. In spring, it is served as a tartare that overlays the delicate taste of cherry salmon with the bitterness and umami of wild plants, and will be developed throughout the year with minor seasonal changes.