The Encounter Between Seizan and Shinshu

Seizan, a Japanese restaurant in Mita, Tokyo. The restaurant’s culinary skills and artistic sensibility have come together with Azumino free-range pork from Shinshu, naturally grown “Muku Tomatoes,” and fragrant sansho pepper from Hida, Gifu, to create a special “Japanese-style curry” infused with the aroma of sansho.

Azumino free-range pork is raised in a stress-free grazing environment amidst the pure water and air of the Northern Alps, characterized by its fine-grained fat and deep umami. “Muku” tomatoes are grown using only soil, water, and sunlight—without any pesticides or chemical fertilizers—and are prized for their clear sweetness and acidity. Hida sansho pepper is characterized by its lingering aroma and subtle tingling sensation, which significantly enhances the depth of the dish. These three ingredients are masterfully combined by Seizan to create a single dish that delivers a truly memorable taste experience.

This is not merely a “product”; it is a dish that carefully draws out the power of the ingredients and quietly embodies the chef’s philosophy—a small yet indelible memory.