Meet Japan’s Most Famous Farmer Supplying Asia’s Top Restaurants
with Yuzuru Kajiya
About this episode
In this episode, we sit down with Yuzuru Kajiya, a famous farmer from Japan who supplies top-tier, three-star Michelin restaurants across Japan and Asia. Yuzuru shares his journey from touring elite French restaurants in his youth to starting his own farm focused on growing unique, exotic, and high-quality produce, a contrast to traditional Japanese farming. We explore Japanese culture and how values like craftsmanship and perfection translate into his farm and the restaurants he works with, and how Japan’s uniquely low land cost is failing to attract new young farmers. Yuzuru also reflects on how his Canadian education in horticulture and exposure to Western culture shaped his mindset, enabling him to succeed by adopting new methods and focusing on the culinary farmer niche.
Consider this episode your gateway into Japanese farm and food culture; we’re sure you’ll find it as interesting as we did!
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[8:00] Yuzuru’s farming education and youth in Canada
[10:18] Touring 3-Star Michelin restaurants around the world
[13:15] Discovering unique farmers in Europe and Asafumi Yamashita’s influence
[24:18] Yuzuru’s strategy to focus on unique, exotic crops and direct sales to chefs
[27:31] The taste-test trip to Paris to gain confidence and connections
[30:42] Business explodes with the launch of the Michelin Tokyo guide
[32:01] Finding and training the right workforce
[43:24] Japan’s changing economy and the farming landscape
[53:51] Japanese small tools and market gardening techniques
[1:00:44] High-value specialty crops, edible flowers, and foraging
[1:18:41] Japan’s incredible shipping system
[1:33:53] Rapid Fire Q&A: One-Straw Revolution, Personal Advice, and Snowboarding
Mentioned Links & Resources
Yuzuru Kajiya
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