We gather at south in the morning, greeted by the refreshing forest air.
After sharing the day’s schedule and the “farm to table” concept, we get started.
Even if you’re meeting for the first time, it’s surprising how naturally everyone warms up right from here.

We then head to Satokura Farm, just a short walk away.
The moment you step into the fields, the scent of the soil and the vitality of the vegetables instantly lift your spirits.
Even the time spent wondering, “Which one should we pick?” is part of the joy of this experience.

 We then head to Satokura Farm, just a short walk away.
The moment you step into the fields, the scent of the soil and the vitality of the vegetables instantly lift your spirits.
Even the time spent wondering, “Which one should we pick?” is part of the joy of this experience.

First, we carefully sort the vegetables we just harvested.
We carry them gently, taking care not to damage their crisp, fresh leaves.
From farm to table—this is where the day quickly shifts into “cooking time.”

Freshly harvested vegetables line the kitchen counter.
Just by washing, chopping, and tasting them, you can tell the aroma and natural sweetness are on another level.
As everyone starts working side by side, the conversation naturally begins to flow.

  With the chef’s guidance, we work together to prepare everything from appetizers to the main course.
The best part is that it’s “nothing complicated—yet it still turns into a truly professional taste.”
And each time a dish is finished, there are plenty of moments when cheers and smiles break out.

Finally, it’s time for lunch—enjoying the blessings of the field just as they are.
You’ll hear surprised comments everywhere: “I can’t believe the flavor is this intense—even from the same vegetables.”
(Guests on the overnight plan will continue in the evening with a BBQ and more time to connect.)