A spot where local food culture gathers in Yoyogi Uehara is born! The name is Uehara Kitchen.

Now that overseas travel is not an option, food is the one thing that can make you feel a little more travel-minded.

The restaurant pursues originality while making the most of the ingredients. A restaurant that can be called such a "food diversity" restaurant has opened in Yoyogi Uehara, Tokyo. It is called "UEHARA KITCHEN.

Gastro Cafe (Gastronomy + Café) & Fine Wine" is based on the concept of "gastronomy," which is a blend of various local food cultures from around the world. The menu features sandwiches made with fresh fish, beef, pork, gibier, and seasonal vegetables imported from all over the world, specialty coffee made from carefully selected and roasted beans, and fine wines to match the cuisine.

The restaurant is operated by Yoshinori Funayama, a chef who proposes dishes based on French and Italian cuisine, as well as local cuisine from around the world, and also various farming methods in various parts of Japan, and Takayuki Ishitani, a two-time barista champion in Japan.

The food and coffee, woven from the perspectives and experiences of both global players, is a must-try.

Let's start with the sourdough campagne. It has a slight sourness to match the various sandwich ingredients. The mild sourness is the result of two types of yeast, Levain and sour. Sourdough, a traditional fermentation method, breaks down minerals and enhances the nutritional value of whole grains while increasing their flavor.

Then, whole wheat flour from Tokachi, Hokkaido, is used and carefully roasted to bring out the rich aroma and natural sweetness of the wheat.

The sandwiches, which are the mainstay of Uehara Kitchen, are made generously with seasonal ingredients such as fish, meat, and seasonal vegetables.

The signature menu item, a sandwich starring dried mackerel from Koshida Shoten, is made with dried mackerel marinated in additive-free matured dipping sauce and grilled to a plump, concentrated flavor of mackerel. Also available are vegetable sandwiches made with an abundance of colorful seasonal vegetables, pulled pork made from Miyazaki Prefecture's Marumi pork, meat sauce, and other meat-based sandwiches.

The meat sauce sandwiches are also excellent, made with a mature meat sauce simmered in red wine and sprinkled generously with pecorino cheese. Starting at dinner time, the sandwich ingredients are also served as appetizers.

The original coffee blends are supervised by world-renowned barista Takayuki Ishitani, who is one of Japan's leading baristas. The specially created "Uehara Blend" is a blend of Costa Rican, Honduran, and Peruvian beans roasted to order. The smooth, chocolate-like texture is combined with a pleasant bitterness and full-bodied flavor, allowing you to enjoy the deep, natural taste of the beans.

Taste Journeys, a regular event held every three months to experience local food culture, is also being held. The first event was held recently with the theme of "Kochi Prefecture. The event will continue to feature a variety of regional ingredients, chefs, and producers, so be sure to check it out.

Almond butter/Cashew butter/Walnut butter ¥1,242+TAX
BLACK MANBA/RED MAMBA ¥1,350+TAX

Foods purchased from local producers are also sold at the store. DADA NUTS BUTTER from Tosa-Yamada Town, Kochi Prefecture, made with almonds, cashews, and walnuts, which are used as a secret ingredient in sandwiches and dishes at Uehara Kitchen, is smooth to the touch and aromatic, perfect not only for spreading on toast but also as an addition to everyday dishes. It is perfect not only for spreading on toast, but also for arranging your daily menu.

Wehara Kitchen is a hub for Japanese producers and chefs, and is aiming to open in London in three years. This is one restaurant that you should pay close attention to now.