After working as a French chef in Tokyo for 20 years, moved to an old private house in Fukuoka and opened a “macrobiotic restaurant”
Meanwhile, working as a chef, he learned that the high-class ingredient “foie gras” is made through force- feeding the geese a lot and made them into a so-called “fatty liver” disease.
Mr. Hirata said that he became interested in “natural foods” and shifted to “macrobiotic foods” when he began to feel uncomfortable with people enjoying eating such ingredients.
After that, he moved to Fukuoka and opened a macrobiotic vegetarian vegan restaurant in an old private house in this land, which is rich in nature.
Owner
By practicing a macrobiotic diet, the owner himself lost 20 kg. He returned to his original body shape and was able to spend a healthy time.
While running a restaurant, he manages cooking courses and sweets courses. And due to the needs of mothers suffering from food allergies, he published a DVD of natural sweets courses.
You can purchase this at the store or through a website.
Lecture DVD
Winner of “The Vegetarian Chance Japan 2020”
The owner is credited with winning the championship at the “1st Vegetarian Chance Japan.” It was the competition for vegetarian dishes held in Japan for the first time this year.
Tournament winner (owner)
The following dishes are the winning dishes, and the title is “Fermentation Paradise.”
It is full of fermented ingredients. Jude told him that:
“Soy milk yogurt made from rice on top of petit pore (green peas and brown rice) puree, homemade persimmon vinegar jelly, and seasonal vegetables in the best shape such as raw, boiled, dried, pickled bran, and marinade…
The harmony of color and taste that was put on the rice was just a paradise for fermentation! ”
Tournament winning dish
Commitment to “fermented food” and “ingredients”
When I heard the story during the interview, I strongly felt that the owner was very particular about “fermented food.” The idea is to attach the “indigenous bacteria” that exist on the wooden pillars and beams in this old folk house and use them as “allies.”
By using the allies to make homemade fermented foods, not only the food but the entire building will be filled with “useful bacteria.” By doing so, both the action of visiting this restaurant and having a meal will build a body that is not defeated by viruses.
Store exterior
They are very particular about the ingredients. They offer dishes that are carefully finished one by one using locally-sourced fresh seasonal vegetables and natural and organic seasonings.
Sample dish
In addition, the owner has contracted with a tofu manufacturing company and is working on the development of additive-free “drained tofu,” which is offered in various forms of dishes.
This “drained tofu” can be purchased at the store or on the official website (if it is in stock).
tofu
Also, due to the dire situation of the process of making “dog food,” completely vegan dog food purchased from the United States is also sold at stores.
Dog food
Human resource development through an internship system
Le Restaurant Haze accepts trainees from all over the world in the form of an “internship system” at any times.
During the training period, you can live in an old folk house and learn about fermentation, macrobiotics, vegans, and natural sweets while sleeping and eating together with other interns.
The period will be about one to two months, and people from all over the country who are interested in natural food management will visit.
When I visited for an interview, a woman from Yakushima was in training.
The photo below shows a French man who came to Japan to study Japanese fermented foods, soy sauce, and miso.
He said, “I eat brown rice more often than Japanese people, but I don’t eat flour.”
Internship student
Supervisor / Recommender
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Registered dietitian, molecular nutrition counselor, member of the Anti-Aging Society
Click here for introduction
Grew up watching her grandparents' agriculture from an early age and was drawn to the charm of fresh vegetables. Longing for a job related to food, she entered the University of Nutrition Science. Upon graduation, she worked as a registered dietitian in school lunch management.
After that, she studied abroad in New Zealand, which is rich in nature, and was fascinated by the vegetarian and vegan dietary styles of the local people who coexisted with nature. Then Arisa worked at a local vegan cafe and was impressed by the fact that they make such delicious food without using any animal ingredients/products.
However, after returning to Japan, she realized the low awareness of Japanese people about vegetarian, vegan, and halal foods.
Therefore, Arisa strongly believes that if more Japanese people know about vegetarian, vegan, and halal food, it will be even more important in the future from the perspective of food sustainability, which is closely related to environmental issues.
Currently, while working as a registered dietitian at a clinic, she recommends vegetarian and vegan orientation while supplementing necessary nutrients based on her knowledge as a molecular nutrition counselor.
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