Mitsuwa

The story

Mitsuwa, Ube: Field Gastronomy in a 100-Year Folk House | We're Smart Green Guide 3 Radishes

The kitchen and its founders

Chef Shingo Mituwa brings precision from his training at one-star Sola and two-star Kajitsu abroad before returning to Yamaguchi Prefecture. He opened mitsuwa in 2019 alongside his wife, Yasuko, whose background includes the bakery at Hotel Okura Kobe. Together they manage the full cycle of production, from cultivating wheat and yeast for their signature bread to hunting and tending the vegetable plots. The couple works closely with local producers to source Yamaguchi ingredients that anchor their daily gastronomy.

A century-old setting and homemade bread

Diners gather inside a traditional folk house dating back over a century, where the space accommodates only one group at a time for deep relaxation. The meal begins with bread baked entirely on-site, featuring flour milled from wheat grown on the restaurant's own land. Yeast cultivation, grinding, and baking happen under the same roof, creating a savory aroma that fills the room. This isolation allows the kitchen to focus intensely on each guest's experience without interruption.

Field gastronomy and the eight principles

The kitchen operates as a true extension of the soil, harvesting vegetables and herbs each morning before service begins. This method fuels a philosophy built around eight principles, emphasizing seasonal awareness, simple seasoning, and the natural aromas of straw and charcoal. By listening to the ingredients rather than imposing heavy techniques, the menu shifts daily to reflect what the farm yields. Such dedication to sustainable practices and quality has earned mitsuwa recognition with three radishes from the We're Smart Green Guide.