ABOUT SATOKURA FARM
Satokura Farm is located in Shinohara, a village nestled in the foothills of the mountains south of Lake Sagami, about an hour and a half drive from central Tokyo. This area still retains a rich satoyama landscape that changes with the seasons. Yasushi Naito, the owner, spent 12 years running an Italian restaurant in Tokyo before moving to Fujino seven years ago. After studying agriculture for three years, he finally started his own farm at the end of 2024 and will begin full operation in 2025.
Satokura Farm boasts a spacious approximately 1.2 acre field, which is quite rare in a mountainous region. The farm aims to cultivate about 100 varieties of vegetables throughout the year.
SATOKURA FARM
2222 Makino, Midori-ku, Sagamihara-shi, Kanagawa 252-0186, Japan
Yasushi Naito, Owner of SATOKURA FARM
As an owner chef of an Italian restaurant in Tokyo, I dedicated myself to researching how to bring out the most delicious flavors from vegetables. In particular, with our signature dish, the "vegetable platter," I pursued how to maintain the freshness of the vegetables and serve them to our customers in the best possible condition. For example, boiled corn loses 50% of its sweetness in 72 hours. Freshness is vital for vegetables. I wanted to find a way to shorten the time from the field to the table. Amidst this, I was captivated by the rich nature of Fujino, near Tokyo, and while cultivating a vegetable garden, I began exploring the path of agriculture. Then, in 2018, I finally moved to Fujino. I apprenticed under a professional farmer, learned agricultural techniques, and in 2024, I officially started working as a farmer.
The way we think about food is now changing globally. In the EU, the "Farm to Fork Strategy" has been formulated, which comprehensively considers all processes from food production to consumption, from farm to table, and aims to build a sustainable food system by 2030. On the other hand, in the United States, the concept of "Farm to Table" has emerged and is gaining attention through influencers. This refers to a way of eating where all processes from food production to consumption, from farm to table, are shortened as much as possible, and local ingredients are consumed in local restaurants and homes. Both represent a global movement where the environment surrounding food is about to change significantly from what it has been.
What I felt daily while working as an Italian chef has become a global trend. At Satokura Farm, through the fields in the satoyama where you can retreat just by being there, I hope to build various relationships with you regarding food, and I would like to think together about the way food should be. Please come to the field once. We are waiting for you.
We also offer programs such as corporate training for team building and remote work, so please feel free to contact us.