“Simply put, Tokyo Local Restaurant pairs chefs in the capital with regional farms, offering diners a chance to sample seasonal, local delicacies in the close comfort of the city. Held at a different fashionable venue each month and with limited seating, the event takes the form of an exclusive, floating dinner party.
“The organizers, however, have ulterior motives: ‘As you can see from the Michelin Guide, we [in Tokyo] take a great interest in the food on our plates, but that wasn’t extending to the production of the raw ingredients. I started Tokyo Local Restaurant as a means of raising awareness of the latter,’ explains Yuichi Asa, who put together the first event in 2008.”
Published on CNN Travel.