Gastronomy of
the Soil
All life begins in the soil—where unseen organisms shape ecosystems,
nourish the earth, and sustain the cycle of existence.
Everything begins with soil.
Microorganisms till the earth, fungi extend their reach,
and from that fertile ground, vegetables and wild herbs begin to sprout.
Rain falls, becoming rivers that flow into the sea,
nurturing the vast rhythms of life.
And once again, all things return to the soil.
To encapsulate this quiet cycle of life in a single dish—
that is the essence of SOA’s philosophy:
the Gastronomy of Soil.
Art
concept-driven, and crafted to awaken your senses and imagination
SOA’s cuisine is
contemporary art you can taste.
SOA’s cuisine is not merely beautiful or delicious.
Each plate carries a quiet question:
Why this ingredient? Why this form?
Through nature’s rhythms, the origins of life,
and the long arc of human history and culture,
we invite guests to question assumptions,
to reflect, and to imagine anew.
SOA seeks to offer new perspectives through gastronomy—
creating edible works of art that move the heart and stir the mind.
Cuisine as Art
SOA is contemporary art, in the form of cuisine.
We are artisanswho compose cuisine as living art.
Led by a chef trained in Michelin three-star kitchens and a director versed in global service culture,
SOA pursues not only the beauty and taste of cuisine—but the meaning behind it.
Together, they strive toward the highest expression of gastronomic experience.
Kazuaki Takada
Profile
Born in Kyoto Prefecture.
After graduating high school, he honed his skills at establishments in Osaka such as “Sakaisuji Club” and “Burudigala.”
He moved to the restaurant “French Cuisine La Terrasse” in 2008 and was appointed chef in 2010.
Since the 2022 relaunch of the “Michelin Guide Nara,” he has been listed for three consecutive years.
For 15 long years, he led as chef,
and his elegant yet gentle cuisine has garnered a large following.
He then moved from Nara to Osaka, taking the helm as head chef at ’SOA’.
He puts a great deal of ingenuity into his work, transforming complex themes into art.
Kenji Yabuuchi
Profile
In 2000, he began his career in the service industry at a Western restaurant in Osaka.
He subsequently gained experience at hotels and French restaurants.
In 2009, he joined ‘HAJIME’ as Chef Sommelier and Manager.
He contributed to the restaurant's three-star listing in the Michelin Guide
and its ranking in Asia's 50 Best Restaurants.
He has been active both domestically and internationally, serving as the on-site manager for events such as the food installation at Milan Design Week and dinners related to the Japanese government.
In 2024, he served as General Manager at a restaurant within a foreign-affiliated hotel in Tokyo.
In 2025, he assumed the role of Restaurant Director and Manager at ’SOA’.
He oversees the entire creative direction of the SOA universe.
