“Azumi Setoda x Miyazaki Food Feast” Talk about the food of Miyazaki in early summer in Setouchi

“Azumi Setoda × Miyazaki Food Feast” Talking about the food of Miyazaki, Setouchi in early summer
​ Azumi Japan Co., Ltd. Press release: May 1, 2025 “Azumi Setoda x Miyazaki Food Feast” Talk about the food of Miyazaki in early summer in Setouchi Only held on Saturday, June 21st and Sunday, June 22nd, 2025
https://prcdn.freetls.fastly.net/release_image/68043/6/68043-6-572a509229615a76a804d64d19ce2914-3900×2600.jpg Azumi Setoda, a residential inn on Ikuchijima, Hiroshima Prefecture, will be holding a special food event, “Azumi Setoda x Miyazaki Food Feast,” with ambitious producers from Miyazaki Prefecture for two days, June 21st (Saturday) and 22nd (Sunday), 2025. In this event, Azumi Setoda’s head chef Ayaya Akita, who pursues “tastes unique to this region,” meets Miyazaki’s producers, who engage in aquaculture, agriculture, and winemaking using sustainable and organic methods, and who sincerely engage with the environment and the region.They will provide special course dinners and lunches that reflect their philosophy and story in each dish. The setting is the dining room of Azumi Setoda, which was the large hall of the former residence of the Horiuchi family, which once flourished as a shipping wholesaler and salt industry. This moment where the food served on historic vessels and the voices of the producers intersect will be an experience that goes beyond just a “place to eat.” We will create a moment where the “production site” and “the future of consumption” are connected through eating, with talks from producers who talk about the background and thoughts behind the ingredients.
[Event Overview] Event name Azumi Setoda × Miyazaki Food Feast Date ・Dinner party: Saturday, June 21, 2025, starting at 18:00 Price (course meal producer talk): 18,000 yen (excluding tax and service charge) Capacity: 24 people ・Lunch party: Sunday, June 22, 2025 12:00 Start Price: 7,000 yen (excluding tax and service charge) Capacity: 20 people *Pairing: Pairing with 4 types of natural wines by Katsuki Wines is also available *How to apply: Email (reservations@azumi.co) [Aya Town, Miyazaki Prefecture–as an advanced area of ​​organic agriculture in Japan] The town of Aya in Miyazaki Prefecture, where the main ingredients for this event are produced, is the first in the country to enact an “Ordinance for the Promotion of Natural Ecosystem Agriculture” in 1988, based on the philosophy of “let’s make this a town that takes advantage of and nurtures the natural ecosystem” while taking advantage of its natural environment surrounded by rich forests. Since then, the town has been promoting agriculture that does not rely on pesticides or chemical fertilizers, and has attracted attention both domestically and internationally as a regional model that balances the safety of agricultural products with harmony with the ecosystem. In Aya Town, which has one of the best organic JAS certified farms in the country, the shortage of farmers is an issue, and in order to meet the growing demand for organic products, the town will open the “Aya Organic School” in 2023. We have created a training environment that combines theory and practice, and are taking on the challenge of nurturing new farmers and passing on skills. A town-wide effort is now underway to pass on sustainable organic farming to the next generation.
[Introduction of participating producers] Vege8 (Organic Farm Aya) https://vege8.net/ We grow safe and strong-tasting vegetables in the nature of Aya Town, including pesticide-free carrots for juice that can be used with the skin on. Vege8 is the online direct sales arm of the organic JAS-certified farm “Organic Farm Aya” and is spreading the charm of Aya, the birthplace of organic farming, to the whole country.
https://prcdn.freetls.fastly.net/release_image/68043/6/68043-6-de90941b7bdcb5574e61fd4548f756ef-550×480.jpg Katsuki Wines https://www.katsukiwines.com/ A completely natural winery that cultivates grapes without pesticides or chemical fertilizers and brews with natural yeast while facing the climate and soil of Aya Town. He is a rare person who reconsiders the relationship between nature and humans through winemaking.
https://prcdn.freetls.fastly.net/release_image/68043/6/68043-6-dde62624d3787be5b4a588e2bc3eca5e-488×396.png Kyushu Tsukiji Co., Ltd. × Kinoshita Suisan
https://www.kyushu-tsukiji.co.jp/ Kyushu Tsukiji ensures traceability by entering into direct contracts with producers without going through the market, and handles only high-quality farmed fish raised by reliable producers, such as sturgeon, Nishimaira salmon, and Shimura red sea bream. In February, in collaboration with Kinoshita Suisan, we obtained the international certification ASC (Aquaculture Stewardship Council), which is given to aquaculture farms and marine products that are environmentally and socially conscious. It embodies a new model for the fishing industry that connects the blessings of the ocean to the future.
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https://prcdn.freetls.fastly.net/release_image/68043/6/68043-6-14659fe1aba970b89bbe7d76e1d0b930-1260×840.jpg Ichigo Potager Co., Ltd. https://ichigopotager.com/ A wide range of activities, from agricultural production to cafes, product
development, logistics reform, food education, and cooperation with local welfare. Powerful tropical ingredients such as bananas, pepper, and cacao are delivered to Azumi Setoda’s table.
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https://prcdn.freetls.fastly.net/release_image/68043/6/68043-6-374f497e0531977de0f6b5dc195624e2-1567×1045.jpg 【Azumi Setoda’s Dining Philosophy】 Head chef Ayaya Akita carefully selects ingredients that reflect the climate of the land and the passion of the producers, and sublimates them into a dish by cooking and seasoning to bring out their charm. At Azumi Setoda, we value the food experience that allows customers to deeply connect with the ingredients and producers through their cuisine. The producers from Aya Town that we will be introducing this time are also friends who practice farming and food that coexists with nature. Please come and experience this opportunity to experience Akita cuisine with ingredients delivered from areas with advanced recycling agriculture. [Introducing the signature dish “Carrot”] “Carrot” is a vegetarian dish made with pesticide-free organic carrots and processed to resemble a sausage, and is Azumi Setoda’s signature dish that gives you the feeling of eating it without using meat. We use every detail, including the leaves and stems, to capture the variety of textures and aromas in one dish.
https://prcdn.freetls.fastly.net/release_image/68043/6/68043-6-5ad117f68a70285d3ee1e1134d57f2e6-1801×2700.jpg [Chef Profile] Kenya Akita After working at a French restaurant in Fukuoka and Kyoto Hotel Okura, he moved to France in 2007. Starting at a star-rated restaurant in the Loire, he worked as a department chef and sous chef at the two-star restaurant “Les Terrasse” and the one-star restaurant “Haut Flabourg” in the Savoie region to learn regional cuisine. After working at the two-star Domaine Haut de Loire, he served as sous chef for about four years at Clos des Sens, which received two stars in Annecy in 2015 and three Michelin stars in 2019. He is also active globally in Copenhagen, the Netherlands, and Belgium. “Noeud.TOKYO”, which opened in 2020, will lead to its first Green Star award in the “Michelin Guide Tokyo 2022”. In July 2022, he became the head chef of Azumi Setoda.
https://prcdn.freetls.fastly.net/release_image/68043/6/68043-6-0f9624002da69297d0430eb36cf9ea84-555×740.jpg About Azumi Setoda Azumi Setoda (azumi.co), which opened in March 2021 in Setoda, Ikuchijima Island in the Seto Inland Sea, is a 140-year-old former residence of the Horiuchi family, a wealthy merchant family that once prospered in the salt and shipping industries in this area.It has been carefully restored and regenerated using traditional construction methods such as Sukiya-zukuri.It provides a space that combines Japanese tradition and modern sophistication. We create a relaxing stay experience with dishes that make use of local
ingredients and a tranquil garden. In addition, we are deeply involved with the Setoda community, respecting the local culture and way of life, and communicating its charm in a sustainable manner.