The starting point for Mrs. Sayaka Horiuchi is her early life lived amid natural beauty. Considering that ‘the mountains water the village and feed the ocean,’ the dishes are prepared with a spirit of gratitude for ingredients from land and sea. Horiuchi nurtures relations with food producers nationwide who share her vision. Local vegetables are from farmers in Nerima, clams from fishermen in Kyoto. Her famous chicken offal stew is home cooking from her native Yamanashi Prefecture.