Innovative Italian "FARO" Starts New Course by New Chef Themed on "Food Circulation"

The innovative Italian restaurant "FARO," located on the 10th floor of the Tokyo Ginza Shiseido Building, will relaunch this spring under a new system, presenting "Food Circulation" as its new culinary concept. It expresses the circulation built by mountains, rivers, seas, and human activities as a modern dish. A new course by the new chef will begin, centered on ingredients that harbor the culture of Satoyama and the memories of the land.

The new theme FARO is putting forward this time is "Food Circulation," which re-examines the relationship between nature and humans.

The blessings of the mountains nurture the rivers, the rivers connect to the sea, and the life of the sea returns to the land once again. Shining a light on Japan's food culture and producers' activities, such as preservation, fermentation, and handiwork, which have been nurtured in this circulation, we reconstruct them as cuisine. In the dishes of the new chef, who shares the same aspirations as the pastry chef, materials that harbor the memories of the land, such as the fading food culture of Satoyama, native plants, and unutilized ingredients, are sublimated into new expressions using the techniques and spirit of Italian cuisine. Each dish contains the background of the ingredients and a question about the future of food. Furthermore, based on the philosophy that FARO has cherished since its founding, "people of any background can gather around the same table," we propose a course experience that respects diverse food values, including the option of plant-based dishes.

FARO will continue to shed light on the future of food culture as a "lighthouse" (FARO in Italian) illuminating the direction to proceed while connecting producers and chefs, nature and the city, and Japan and Italy.

Please experience the new worldview envisioned by FARO.

Example of Chef Yamaguchi's Dish Cherry Salmon and Salted Wild Vegetables Tartare The new chef's signature dish, tailored as a plate symbolizing Satoyama culture, combining salted wild vegetables and cherry salmon. The concept of the chef, who grew up in Niigata, is to connect to the future the ancient Japanese storage culture of salting and pickling inherited from his grandmother and mother. In spring, it is served as a tartare layering the bitterness and umami of wild vegetables with the delicacy of cherry salmon, and it will be offered throughout the year with minor changes according to the season.