Toshikazu Kamei is a ‘chef of the soil and water’. As an agriculture student, he researched vegetable growing and water quality. He grows the vegetables himself and uses the right water for each dish. Having prepared data on the water that goes best with each ingredient, he blends different kinds to achieve the right hardness and pH. Kamei applies a variety of cooking methods to each ingredient, creating variations and revealing new aspects. His vegetable soup, prepared with only water and salt, also follows this idea, letting even delicate vegetable flavours come through.