Earth to Table

Earth to Table is a food project that began in Hida Takayama in 2020, weaving together the connections between land, people, and food.

Without a permanent restaurant space, Earth to Table creates meaningful culinary experiences, dishes, stories, and spaces by engaging deeply with the character of each place — its landscapes, the people who live there and those who visit, the producers who nurture the land, the natural environment, local food cultures, and the wisdom that has been cultivated through everyday life over generations.

Through each dish, we seek to express the landscapes, stories,
and emotions that exist along the journey from the earth to the table.

At the heart of this work are the encounters with remarkable farmers who cultivate the land with deep respect for nature, valuing the cycle of life and the journey of each vegetable from seed to harvest.
Our way of cooking and creating has also been deeply shaped by the experiences of living close to nature and observing the changing seasons, my earliest memories of food, and the many encounters with food and cultures Misa have experienced both in Japan and abroad.

Our hope is that the experiences shared through Earth to Table will become something that, when remembered someday, brings warmth to the heart and offers comfort or encouragement.

What Earth to Table offers

◆ Culinary Experiences:
-Private chef experiences
-Pop-up events
-Collaborative dining projects
◆ Food & Cultural &Educational Experience Programs:
-Designing, interpreting, and guiding tailor-made food and cultural experiences for international travelers
-“Wonder Together” — a farm& kitchen-based food education program with local children
◆ Other Projects
-Menu development and other food-related creative projects

Misa Kono
Chef
Food Culture Experience Designer & Interpreter/Guide
Food Education Program Facilitator

"Food/Cooking is my love language."
My relationship with food began at the family table, especially through my mother’s cooking and the meals we shared together.
I grew up in a family where food was always at the heart of our home.
The dishes prepared by my grandparents in Hiroshima and Shimane also remain as precious memories that continue to shape my connection with food.
I have loved eating since I was a child — so much so that there are countless stories from my childhood, including pretending small stones were candies and putting them into my mouth.
Food has always been a source of curiosity, joy, and connection for me.

My professional journey into the culinary world began in Amsterdam, the Netherlands, where I spent most of my twenties.
While working at several beloved local restaurants, I learned how to bring out the natural flavors, vitality, and beauty of seasonal ingredients — especially vegetables and grains — through thoughtful cooking.
Living in Amsterdam, a city where people from many different cultures come together, also allowed me to discover and learn from diverse food traditions around the world as well as to meet so many amazing chefs who share the same passion and love for cooking.
These encounters continue to influence my own culinary style and perspective.

In recent years, my encounters with farmers in Takayama — people who cultivate the land with profound humble respect for nature and a deep appreciation for the cycle of life — have greatly influenced the way I approach food, cooking, and my creative work.
I have also been inspired by Takayama's remarkable fermentation and preservation cultures, which were born from generations of people adapting to long, harsh winters, as well as the abundance of wild plants and mountain vegetables.
These elements continue to find their way into my cooking with curiosity and joy.

For me, food is a meaningful way to express my gratitude and respect for nature, as well as my appreciation and care for the people who make this journey possible — and to share the simple joy that food brings.

"Liefde gaat door de maag."
( "Love goes through the stomach", my favorite Dutch saying!)

*From 2020 to 2026, Takayama was the home base of Earth to Table. From July 2026 onward, the base will move to Kamakura, with future activities connecting both the mountains(Takayama) and the sea(Kamakura area).

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