baraki, despite being part of the Kanto region, remains surprisingly unknown to many Tokyo residents – so close yet unexplored. This area, historically known as Hitachi-no-Kuni (the Province of Hitachi), was one of Japan’s ancient provinces, with a rich heritage dating back more than a millennium. Today, this historic land is a treasure trove of ingredients: the Pacific coastline, Lake Kasumigaura (Japan’s second-largest lake), the Kujigawa River famous for its ayu sweetfish, and vast agricultural lands.

For these fresh ingredients, the asador cooking method – using charcoal and firewood, which has recently gained attention in Spain and spread worldwide – might be the perfect approach. It was natural for Chef Fuji, with his Spanish experience, to dream of creating his own restaurant where he could fully utilize fire. Under his skilled hands, spiny lobsters (increasingly common in Ibaraki’s ports due to climate change) and Hitachi beef are masterfully grilled.

Such cuisine requires the support of many producers. Let us introduce three key figures:

Taiki Fuse cultivates organic vegetables in the Satomi district of Hitachi-Ota City, at the northern edge of Ibaraki Prefecture. His farm, situated 250 meters above sea level in the mountains, is where he also studies local heirloom vegetables. As a family operation, they are valuable producers who can directly convey the power of the soil.