[nana's green tea] First time for a restaurant chain to adopt 'Azumino Salmon' raised by a wasabi farm - 'Azumino Salmon and Avocado Donburi' limited to early summer, launched on April 7th
nana's green tea, a global cafe brand focused on matcha and Japanese tea, will start selling the limited-time early summer menu 'Azumino Salmon and Avocado Donburi' nationwide from April 7th, featuring 'Azumino Salmon' cultivated by Fujiya Wasabi Farm in Azumino City, Nagano Prefecture, using spring water from the Northern Alps. This is the first time a restaurant chain has adopted this specific salmon.
📋 Article Processing Timeline
- 📰 Published: March 31, 2026 at 19:00
- 🔍 Collected: April 1, 2026 at 13:39 (18h 39m after Published)
- 🤖 AI Analyzed: April 22, 2026 at 01:02 (491h 23m after Collected)
株式会社 七葉 (Headquarters: Meguro-ku, Tokyo; Representative Director: Kazuhito Kuchiaki), which operates the global cafe brand 'nana’s green tea' with a theme of matcha and Japanese tea, will begin selling the limited-time early summer food menu 'Azumino Salmon and Avocado Donburi' at its stores nationwide from April 7 (Tuesday). This menu features 'Azumino Salmon' cultivated by 'Fujiya Wasabi Farm' in Azumino City, Nagano Prefecture, using spring water from the Northern Alps. This is the first attempt for a restaurant chain to use this salmon in its menu (*).
*According to our research (as of March 2026)
## Early Summer Limited Food Menu
### ■ Azumino Salmon and Avocado Donburi
This is an early summer limited donburi (rice bowl) featuring 'Azumino Salmon' raised in Azumino City, Nagano Prefecture, where the clear spring waters of the Northern Alps flow.
It combines salmon characterized by its elegant fattiness and tender texture, with creamy avocado, okra, tomato, cucumber, and stem wakame. The special sauce, made with freshly prepared raw soy sauce koji in-store, enhances the umami and depth of flavor.
Served with stem wasabi, free-range egg mayonnaise, and lemon on the side.
You can first enjoy the natural taste of the ingredients as they are, then add lemon for a refreshing touch, stem wasabi for a cool sensation, and further combine stem wasabi and mayonnaise for a mellow spiciness, allowing you to enjoy a change in flavor.
### ■ Background of Introduction
The meltwater from the Northern Alps emerges as clear spring water in Azumino City, Nagano Prefecture, after 20 to 30 years. nana's green tea uses wasabi from Fujiya Wasabi Farm, grown with Azumino's spring water, in its regular menu 'stem wasabi'.
This natural spring water is rich in oxygen, continuously flows 365 days a year, and maintains a constant temperature, creating a stable breeding environment suitable for fish farming.
The same farm also cultivates salmon using this spring water.
'Azumino Salmon' raised in this environment is characterized by its elegant fattiness without any unpleasant odor and its tender texture.
Impressed by the sophisticated taste and the fact that it is a domestic ingredient consistent with nana's green tea's concept, it was decided to be adopted for the first time by a restaurant chain.
*According to our research (as of March 2026)
## Early Summer Limited Food Menu
### ■ Azumino Salmon and Avocado Donburi
This is an early summer limited donburi (rice bowl) featuring 'Azumino Salmon' raised in Azumino City, Nagano Prefecture, where the clear spring waters of the Northern Alps flow.
It combines salmon characterized by its elegant fattiness and tender texture, with creamy avocado, okra, tomato, cucumber, and stem wakame. The special sauce, made with freshly prepared raw soy sauce koji in-store, enhances the umami and depth of flavor.
Served with stem wasabi, free-range egg mayonnaise, and lemon on the side.
You can first enjoy the natural taste of the ingredients as they are, then add lemon for a refreshing touch, stem wasabi for a cool sensation, and further combine stem wasabi and mayonnaise for a mellow spiciness, allowing you to enjoy a change in flavor.
### ■ Background of Introduction
The meltwater from the Northern Alps emerges as clear spring water in Azumino City, Nagano Prefecture, after 20 to 30 years. nana's green tea uses wasabi from Fujiya Wasabi Farm, grown with Azumino's spring water, in its regular menu 'stem wasabi'.
This natural spring water is rich in oxygen, continuously flows 365 days a year, and maintains a constant temperature, creating a stable breeding environment suitable for fish farming.
The same farm also cultivates salmon using this spring water.
'Azumino Salmon' raised in this environment is characterized by its elegant fattiness without any unpleasant odor and its tender texture.
Impressed by the sophisticated taste and the fact that it is a domestic ingredient consistent with nana's green tea's concept, it was decided to be adopted for the first time by a restaurant chain.