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.
Artisans
to create SOA
Artisans whom SOA deeply respects.
Artisans whom SOA deeply respects
An attitude of genuinely enjoying their work
The ability to take on new challenges without being bound by convention
The mental strength to never give up until they are satisfied with their work
Without them, none of SOA's works would ever see the light of day.
These are the artisans whom we admire and aspire to be like.
Hinatanomori
&
SOA
A team that butchers wild boars and deer culled as pests in Kishu, Wakayama Prefecture.
They are working to solve local pest problems and create a system that makes the most of every part of the animal.
The game meat, butchered with exceptional skill, has no gamey odor
and is delivered to SOA with all of its natural energy intact.
Chef Takada uses these premium ingredients to create his dishes.
We hope you will come and experience the potential of high-quality game meat.
YAMADA FARM
&
SOA
A seventh-generation farmer in Kyoto who grows vegetables without pesticides.
He grows many rare vegetables, and just walking around the fields is fun.
The vegetables grown in the rich soil fertilized with homemade compost are surprisingly rich in flavor.
He grows these vegetables with care, as they are essential to SOA's work.
We hope you will enjoy these vegetables that taste of the earth to the fullest.
APPLE JACK
&
SOA
When you visit APPLE JACK, you are surrounded by the lush trees of Yoshino, Nara.
In the workshop, craftsmen with a natural, warm-hearted disposition create a variety of wooden works.
The sight of the works being skillfully crafted amid the pleasant scent of wood is never tiresome to watch.
When SOA was launched, they produced the works without complaint, despite the extremely difficult requests.
We hope you will appreciate the works that exude the pride of skilled craftsmen.
TOKINOHA
&
SOA
A Kyoto workshop taking on new challenges in the ceramics industry.
Carefully calculated to express the worldview of SOA, each piece is created with a special vessel.
The vessels with the special shapes required for each piece were created through repeated discussions.
Without the right materials, cooking methods, vessels, and passion, SOA's works would not be possible.
We are very grateful to have been entrusted with such important vessels.
Please also take a look at the vessels that harmonize with SOA's works.
Sound Leap
&
SOA
A sound creator who crafts installations through sound.
They expressed SOA's complex concepts through sound.
Listen closely, and you can hear the process of life being nurtured and growing, beginning from the earth.
Incorporating elements like Solfeggio frequencies, they contribute to creating a soothing space.
When you visit SOA, we hope you fully savor the sound as well.
- Tefu Farm (Nara) Herbs Flowers
- Takanashi Dairy (Yokohama) Dairy Products
- Okazaki Farm (Kochi)
- Iwahara Orchard (Yamanashi) Western Pears
- Yoshioka Bee Farm (Nara) Honey
- Kishu Hara Farm (Wakayama) Citrus
- Toriichi Meat Shop (Aichi) Quail
- Okayama Musashi Farm (Okayama) Log-grown Shiitake Mushrooms
- Ponpoko Land (Ehime) Citrus
- Nakashō Shōten (Aichi) Eel
- Shimoura Shōten (Osaka) Vegetables
- NOTO Takano Farm (Ishikawa) Multiple Vegetable Varieties
- Okayama Food Service (Osaka) Chicken Eggs
- Furukabu Farm (Shiga) Dairy Products
- French F&B Japan (Tokyo) Truffles, Matsutake Mushrooms
- Okudabaraen (Kyoto) Pesticide-Free Roses
- Kanenaka Suisan (Wakayama) Underutilized Fish, Seafood
- Osaka Potato (Osaka) Sweet Potatoes
- Minamishimizu San (Osaka) Seafood
- YURINA OLIVE (Osaka) Olive Oil, Lemons
- TEI-AI (Osaka) Bone Marrow, Meat
- Rikusui (Osaka) Farmed Fish
- Takase Bussan (Tokyo) Spices, Seasonings
- Toyosawa Shuzo (Nara) Sake Lees
- Northern Express (Tokyo) Foie Gras
- Nara Tachibana Project (Nara) Yamato Tachibana
- wisk (Tokyo) Caviar
- Senkaen (Toyama) Flowers
- Imanishi Honten (Nara) Nara-zuke Pickles
- Yuzuki (Nara) Medicinal Herbs, Pine
- Marukyu Koyamaen (Kyoto) Gyokuro Tea
- Shinoka Farm (Wakayama) Jabara (Japanese Citrus)
- Matsuya (Osaka) Dried Seafood
- Uchiyama Farm (Hokkaido) Asparagus
- Ikeden (Tokyo) Confectionery
- Akanko Fisheries Cooperative (Hokkaido) Ecrevisse
[ Artists ]
- Matsumoto Haruyuki (Shiga) Shigaraki Pottery
- Shichiri Mayumi (Kyoto) Ceramic Artist
- Sakamoto Ken (Osaka) Ceramic Artist
- Ryusen Hamono (Fukui) Steak Knife
- Moriyama Glass (Hyogo) Custom Tableware/Cutlery
- Sugahara Glass (Chiba) Glass
- Ban Tetsuo (Nara) Tin
[ Design ]
- cafe co. (Osaka) Interior Design
- STELLAR WORKS (Shanghai) Furniture Production
- Fujimac (Osaka) Kitchen Design
- Zieg (Osaka) Interior Construction