Dear Customer
Notice of Menu and Price Changes
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lunch
Plate lunch will be discontinued and replaced by an all-buffet lunch from February 28 (Tue.), 2012. The price will be 2,200 yen per person (tax included).
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We use a lot of vegetables from our own farm and offer a daily or weekly menu that is healthy for the body.
Enjoy a healthy and substantial buffet lunch.
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dinner
From April 4 (Tue.), the a la carte menu will be discontinued and the menu will consist only of courses.
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For dinner, we will offer the best course menu by focusing on each fixed vegetable.
Enjoy a wonderful dinner filled with vegetables.
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Thank you for visiting our store.
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This year marks our 10th year in business, and I feel once again that we have been able to continue this long thanks to the support of our many customers. Thank you very much for your continued support.
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We started by manually cultivating abandoned, weed-infested land, then organically cultivated fixed and native vegetables in the open, and delivered them to our customers on the same day they were harvested. With the wisdom of 5% and the guts of 95%, we have created a form of agriculture and restaurant that is far removed from the common sense and efficiency of the industry.
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At lunch, we have made every effort to create a place where people can enjoy a variety of vegetables at the lowest possible price, in the hope that they can fully appreciate the appeal of vegetables that show explosive vitality in the midst of the changing seasons.
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At the dinner, we focus on each vegetable individually. Even vegetables that normally play only a supporting role can be given a stage by bringing out the true flavor of the variety. Even native varieties that are disappearing because they do not meet distribution standards can be given meaning to their continued existence by creating a place where they can be sought after. Above all, we want to share with our customers the taste of these varieties in the field, and we have been doing this despite our lack of ability.
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In the current social environment, where neither agriculture nor the restaurant business can be said to be smooth sailing, we must not blame the environment, but step forward and study to become what is needed. The spirit to create free and strong work with our own hands is something I learned from vegetables. No matter how severe the environment, vegetables always look forward and try to leave behind a seed for the future, even if it is just one seed, and I feel again that we want to be the same way.
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The fact that we are making major changes, including price increases for both lunch and dinner, is entirely due to our own inability to do so, and we feel a sense of defeat at having to ask our customers to bear the burden of these changes.
However, after repeating various trials and errors for the past three years and thinking through the meaning of our existence,
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I would like to choose the latter in this choice: to continue to quietly decay, or to step forward and find a way to live.
We will create delicious vegetables and space to please our customers. We will improve the treatment of our employees and continue to create free and abundant food. We will continue to make efforts to achieve these goals. I am sure that there are still many areas in which we are lacking, but we would be grateful if you would look at us with a critical eye.
Thank you for your continued support.
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WE ARE THE FARM Farm Manager Takuya Terao
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