Making Sushi from the Best Seasonal Vegetables Selected from all over Japan
"Vegetable Sushi Potager" is a sushi restaurant that uses no fish, but rather only vegetables. At this restaurant, vegetables, which always seem to end up as a side dish, are the main attraction. We go to the actual fields where the vegetables are produced, touch the earth that nourishes them, and deliver the feelings of the producers to our customers together with the vegetables that we serve.
These seasonal vegetables, cultivated by the diligent efforts of producers from all over Japan, are brimming with individuality. We hope that you can feel this character while enjoying Potager's Vegetable Sushi, which draws out this charm to its fullest extent.
Also, in the same vein as famous brands such as Oma tuna and Yobuko squid, we are aiming to make a name for vegetables which are distinguished from the very beginning of their production. Unique factors include cultivation method and the area they are produced in, as well as distinctive qualities such as type and taste. By creating something with such a visually appealing style like sushi using just vegetables, we are hoping to convey the beauty and possibility contained within all vegetables.
Delivering Japanese Vegetables and Rice to Other Countries
"Sushi" is now recognized around the world and has become a representative of Japanese culture. At Potager, we want to deliver Japan's high-quality seasonal vegetables and rice -in the form of "Vegetable Sushi"- from our base in Roppongi, Tokyo to not only locations around Japan, but also around the world. We hope to thus increase the number of consumers of Japanese vegetables and rice.
Aya Kakisawa Owner Chef
Established "Organic Veggie Cafe Inui" in Tochigi prefecture in 2003 with the aim of creating a shop that offered vegetable-centered meals and sweets that were not only delicious, but also healthy. (currently closed) In 2006, she opened the world's first vegetable-based sweets specialty store "Patisserie Potager" in Nakameguro, Tokyo, with the hope of further conveying the charm of vegetables that she experienced through her connections with organic vegetable farmers. In 2011, she opened the vegetable sushi specialty restaurant "Vegetable Sushi Potager" in Roppongi. By treating vegetables as the main dish rather than a side dish, and serving them together with the rice that is a symbol of Japanese food culture, a new stage was created to allow for the enjoyment of seasonal vegetables from all over Japan.
Also, she has a strong interest in Japanese education regarding healthy eating and farming and conducts farm support activities, makes appearances at related events, holds healthy eating education seminars at elementary schools, conducts hands on tours of vegetable producing areas as well as lecturing in cooking.
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