Turquoise blue walls and surfboards. The bright storefront, reminiscent of a beach house, is the starting point of Mr. Yamamoto's new dream. My father was a chef, and I spent my high school years playing soccer and had nothing to do with farming," he says. Through practical training and study, I met farmers who made good products and earned a good profit, and I found the path I wanted to take," he says.

Since 2006, he has been independent as a farmer. He specializes in the production of Kujo leeks and has been increasing their production. Since around 2018, he has been receiving an increasing number of "Can I buy Kujo leeks from you somewhere? I started thinking that I wanted to open an actual store.

Next to the father stewing beef tendon in the back of the restaurant, the manager, Mr. Kusuda, who has been helping harvest the Kujo leeks, enjoys talking about leeks with his regular customers. He said, "First of all, let's have them try our grilled leeks, and since they are so delicious, let's buy some Kujo leeks too. I would be very happy if we could create such a cycle. I would be very happy if we could create such a cycle. In the future, we plan to sell our products in a kitchen car, and we will also try to acquire Global GAP certification. In the near future, I would like to challenge the world in the broad field of agriculture.