AGRISCAPE

MESSAGE

AGRISCAPEの誕生とその世界

It all began when we met a producer of the Sapporo yellow onion.

After finding out that the farmer who makes these wonderful organic onions had no successor, we started from scratch as a corporation qualified to own cropland named AGRISCAPE with the aim to raise awareness by posing questions and proposing ideas about the future of agriculture in Japan. We examined a number of issues, including the decline of agriculture in Japan, the aging of farmers, the lack of successors, degradation of agricultural land, and Japan’s declining food self-sufficiency rate, faced the issues squarely, and began working on creating new value that connects with customers by widening the target market as a business of the sixth-order industry*.

*The “sixth-order industry (or sixth industry)” is a Japanese term that refers to the vertical integration of primary, secondary, and tertiary industries to achieve greater value added in products and services, through cooperation with a spectrum of sectors and industries, while spurring growth in the agricultural, forestry and fisheries industries.


Five years after drawing up the plan, we opened Restaurant AGRISCAPE.

A 20-min. drive from the central area of Sapporo, the restaurant is located in a nature-rich area in the mountains.

Spring starts with collecting sap from a maple tree in our courtyard, followed by collecting wild vegetables in the mountain behind our building. We collect flourishing edible wild plants in summer and mushrooms in autumn. Autumn is also the time to pick deep green watercress at a nearby stream.

We are a “circular” farm restaurant; we produce vegetables and fruits at our approx. 2-hectare farm and raise broiler chickens, egg laying chickens, black pigs, goats, and honeybees.

Going beyond this simple description, we hope to be a sustainable space that is more than a restaurant, a place that can be created only by facing the reality of production sites and nature squarely on a daily basis.


Requiring an enormous amount of time and effort, we had gone through so much before we finally managed to materialize our plan.

We started out with just two members and were gradually joined by more members. By now, child-rearing mothers are working at our farm stand and we have many products that have been developed based on the ideas from mothers with grown-up children.

Moreover, these members are led by a woman who serves as our chef and farm manager. We enjoy our work and our work makes our customers happy.

Although we experience some sort of trouble almost every day, it seems that the gap between the reality and the dream we envisioned when we made the big decision to become a successor of a farmer is definitely closing.

札幌黄玉ねぎの農家さんとの出会いが始まりでした。

無農薬で立派な玉ねぎを作るその農家さんには後継者がいないことを知り、日本の農業の未来に一石を投じる思いで立ち上がり、農地所有適格法人AGRISCAPEとしてゼロからのスタート。日本の農業の衰退、農業者の高齢化、後継者不足、農地の荒廃化、日本の自給率の低下、数々の問題点を見つめ、向き合い、6次産業として出口の幅を広げることでお客さんとつながる新しい価値に取り組みました。


構想から5年、ついにrestaurant AGRISCAPEが誕生します。

札幌の中心部から車で20分の自然豊かな里山の山中。

中庭にある楓の樹液採取が春を告げると、裏山では山菜を採り、夏には生い茂る野草を、秋にはきのこを採取、小川では色濃く成長したクレソンを摘みます。

約2haの畑で野菜や果樹を生産し、家畜として肉用鶏、採卵鶏、黒豚、山羊、ミツバチを飼育している循環式農園レストラン。

というとわかりやすいのですが、生産の場の現実、自然界の現実の世界と日々向き合ってこそ生み出すことのできる、レストランの枠をこえたサステナブルな空間でありたいと考えています。


膨大な量の作業、時間、形になるまでは途方もないことの連続でした。

たった2人で立ち上がり、少しずつ仲間が増え、今では直売所には子育て中のお母さん、子育てを終えたお母さんたちのアイディアからできる商品もたくさんあります。

さらに、この仲間たちを率いて中心となり、シェフと農場責任者を兼任しているのも女性です。自分たちが楽しんで働き、お客さんが喜んでくれる。

大変なことは毎日のようにあるけれど、農家を継ぐと腹をくくったときに思い描いた理想と現実の距離は着実に縮まり続けています。

シェフ・吉田夏織からのメッセージ

シェフ・吉田夏織

シェフ・吉田夏織からのメッセージ ‛いただきます’
という言葉を考えるとき、
食と生命がいろいろな形で
つながっていることに気づきます。
人の生命、植物、動物の生命、
その生命はどれも太陽、水、空気といった
自然の恵みなしには生きていけません。


レストランをつづけていくことは
生命をあつかっていくこと、
それは自然を守っていくことでもあり、
いまその原点にまで
さかのぼって料理人としての可能性を
追求しています。


‛いま’と‛ここ’
を表現する料理とともに
伝えたいことがあります。

When we think about the word itadakimasu*,
we realize that food and various forms of life are connected
in many different ways.

The life of humans, the life of plants and animals,
all those life forms cannot live without the blessings of nature,
like the sun, water, and air.

*Literally meaning “I humbly receive,” this phrase is said before every meal in appreciation of the food as well as the person who prepared the food and the producers of the ingredients.


Operating a restaurant
is to handle various forms of life.
It also means to protect nature.
Going back to that starting point,
I am now exploring the possibilities as a cook.

I have messages for you
to go along with my dishes that express
now and here.

オーナー・佐藤陽介からのメッセージ

オーナー・佐藤陽介

オーナー・佐藤陽介からのメッセージ 単純な発想から始まりました。
目の前で最高の食材を収穫し、
その光景を見ながら、料理と想いを楽しむ。
きっと最高にうまい


器用に見せた料理、
格好つけたサービス、
そんなものはAGRISCAPEにいらない。


食べる人に真摯に向き合い、汗水流したから
伝わると思います。

It started out with a simple idea.
We would collect the best ingredients in front of our guests,
and the guests would relish the food and the thoughts while enjoying that view.
The food would taste amazing!


Smartly served food
Stylish service
They have no place in AGRISCAPE.


We know that our guests will know,
because we face our guests sincerely and we work hard.

AGRISCAPE

© AGRISCAPE