We are the farm

Vegetable-forward farm-to-table concept built around 150 varieties of organic vegetables from its own 36,000-tsubo farm, with a daily-changing lunch buffet of kale, beets and seasonal produce. Reviewers consistently describe it as vegetarian-friendly with strong options; staff proactively warned one vegetarian diner that a tofu salad contained fish. The menu is not formally marked vegetarian, but the kitchen handles vegetarian requests competently.

No dedicated gluten-free menu and no dedicated fryer, but the owner and staff are knowledgeable about coeliac disease and routinely accommodate — one verified coeliac diner showed an allergy card and the owner plated their portion separately for each course of a 5-course meal. Another celiac ate two nights in a row with no issues. Gluten-Free Japan classifies it as 'GF options available but prepared in a shared environment, not recommended for highly sensitive celiacs.'

The restaurant runs a vegetable-led concept with a daily lunch buffet, and vegan options are possible, though the menu carries no vegan markings. A long-time vegan reviewer observed that the sweet potato at the buffet had added butter and that sauces, curry, and dressings were "likely not vegan," meaning diners need to read Japanese labels or ask staff. Wanderlog notes "expanded vegan options for dinner."

The menu carries no dairy markers, and dairy appears throughout the kitchen, mozzarella, brata, butter on the buffet sweet potato, NY cheddar dressing on the signature kale salad. Staff can be asked to flag dishes, but no structural separation exists.