MOSS CROSS TOKYO
Restaurant
FARMERS to TABLE
Introducing the elements of the MOSS
"Expressing the Vitality of Ingredients on the Plate"
We are deeply thankful for the connections with exceptional producers, drawing inspiration from their passion and the vitality of their ingredients, which we express in every dish. With a focus on sustainability, we strive to reduce waste and tackle food loss seriously. We hope you will experience the delightful treasures from across the nation through MOSS's cuisine.
SHIZUOKA
Mushroom
長谷川農産｜長谷川光史さん
Advanced cultivation techniques and equipment from the Netherlands, a leader in mushroom farming, have been introduced. With a strong desire to share the authentic taste, these 'extraordinary mushrooms' are grown without pesticides or bleaching, offering a full experience of the unique texture, aroma, and sweetness of mushrooms.
AOGASHIMA
Sea Salt
青ヶ島製塩事業所｜山田アリサさん
Salt made from geothermal steam released from volcanic vents called 'Hingya' on Aogashima Island. Although it takes time and effort, the process puts minimal strain on the seawater and salt. This salt, infused with the struggles and hopes of exiles, contains higher levels of magnesium and calcium compared to other salts, offering a taste closer to the natural flavor of the sea.
MIYAGI
Kampo Beef & Pork
関村牧場｜関村清幸さん
Kampo Wagyu and Kampo Sangen Pork are raised on a carefully selected blend of 14 herbal feeds, setting them apart from the focus on marbling in traditional beef. Known for their light taste and sweet, healthy fat, their fat has a low melting point of 22°C, making it easier to digest and less likely to leave a heavy feeling in the body.
NAGANO
Kampo Egg
信州上田｜青山茂樹さん
These eggs are carefully crafted eggs by an 'egg master.' The chickens are fed a herbal mix of 31 traditional herbs like turmeric, goji leaves, and psyllium, combined with vegetable powders like banana and paprika. Raised using traditional methods, the chickens are nourished without losing nutrients, producing safe and reliable eggs.
OSAKA
Kawachi Duck
ツムラ本店｜津村佳彦さん
Tsumura Honten, with a history of 150 years, offers a brand of duck meat raised and sold under one roof. They use pesticide-free feed passed down through generations, adjusting the amount given to each duck daily. Raised in the traditional free-range method for 75 days, the ducks are carefully nurtured. The aging process enhances the umami and depth of flavor.
SHIZUOKA
Rainbow Trout
功刀養鱒場｜功刀芳康さん
Rainbow trout raised in the pure waters of Mount Fuji. Unlike the common industry practice of medicating fish due to their susceptibility to disease, these trout are raised medication-free in a stress-free environment. As a result, they have a unique taste, rich fat, and no fishy odor, offering a jewel-like, delightful experience."
KUMEJIMA
Red Chicken
久米島赤鶏牧場｜山城昌泉さん
This chicken is of the French Red Bro strain, raised on a feed blend of Okinawan herbs like gajumaru and turmeric. By mixing in sake lees rich in black koji mold, the chicken's unique odor is minimized, and the meat becomes juicier. Each chicken is carefully hand-cut, ensuring a safe and secure product raised with the island's blessings and love.
KOCHI
Ayu (Sweetfish)
清流四万十川
Ayu raised on mineral-rich moss in the 'last clear stream of Japan,' the Shimanto River, has no off-flavors and is packed with natural umami and a rich aroma, making it truly deserving of the name 'fragrant fish.' Known for their active movement, they have firm flesh. Our 'Confit of Wild Ayu,' co-developed with locals, is now a product available for delivery nationwide."
FUKUSHIMA
Tomato
ワンダーファーム｜元木寛さん
Wonder Farm is a JGAP-certified farm covering over 2.5 hectares. The greenhouses, covered with sheets designed to optimize sunlight transmission, maintain the ideal environment for tomatoes year-round. With thorough quality control, we safely cultivate nine varieties, including Iwaki City's brand 'Sunshine Tomato.