NOZ BY T.Y.FARM, a farm-run restaurant serving dishes featuring pesticide-free and chemical fertilizer-free vegetables grown on the restaurant's own farm in Ome, Tokyo, will open on April 7th at Tennozu Isle (2-2-43 Higashikawa, Shinagawa-ku, Tokyo).

The restaurant's concept is "Seed to Table," and it promotes local Tokyo production and consumption. The restaurant will offer dishes made with luxurious organic ingredients, focusing on vegetables grown in-house by young farmers with an average age of 30, who use pesticide-free and chemical fertilizer-free farming methods, paying particular attention to the soil and seeds.

The executive chef will be Nishida Hirotaka, who has experience as a section chef and sous chef at two-star and one-star restaurants in Italy. The menu includes the nutritious "Curly Kale Caesar Salad" (800 yen, tax included), which combines a generous amount of mildly bitter kale with quinoa, a popular superfood, walnuts, salted lemon, and Grana Padano cheese; "Ryukyu Royal Pork Porchetta with Kuroda 5-inch Carrots" (1,400 yen, tax included), which features crispy Ryukyu Royal Pork porchetta with the skin on and Kuroda 5-inch carrots, a popular Edo-Tokyo vegetable; and "Ome Lemon and Homemade Ricotta Cheese Rice Flour Tart" (400 yen, tax included), which is baked with a batter made from ricotta cheese and eggs and topped with a generous amount of homemade jam. Open daily from 9:00 to 21:00, lunch from 11:30 to 15:30, and dinner from 18:00 to 21:00. In addition to the cafe restaurant, the restaurant also sells produce and honey.