Exploring Local Ingredients, Exchanging Global Hospitality
Suruga Artisan Visit - Part II
The day the Suruga team arrived with Chef Chikako and Yoshi, we had one full day to shop for ingredients, plus some sightseeing! Ai Kanazawa, owner of Entoten, whose interpretation and culinary expertise were instrumental in bringing this event to life, guided us to some of the best local spots, including Chino Farm and Catalina Offshore. Last year, we had the pleasure of doing a tea pairing that Ai led with Kyoto-based Chef Masa Ozasa, which you can read more about here.
At Chino Farm, Makoto and Tom Chino graciously welcomed us and took the time to chat. It was fascinating to see the differences between their work and the agricultural communities in Japan, where farmers often lean on each other for support. Chino Farm operates independently yet produces some of the most remarkable ingredients. Chef Chikako was especially taken with the vibrant produce, and I was just as excited to try her selections—including a sample of incredibly juicy bright watermelon radish.
Next, we visited Catalina Offshore, where she searched for the perfect white fish. Initially, she considered a whole fish, but with only 2.5 hours to prep, she opted for fresh-cut filets. The team at Catalina was incredibly welcoming, even letting her pose with live lobsters before we left. She couldn’t resist picking up a hoodie with “Searchin’ for Urchin” printed on the back—a fitting souvenir from the day’s adventure.
After eight hours of sourcing ingredients, visiting local cafés, and gathering inspiration, we ended the day with one of San Diego’s signature cuisines: Mexican food. We headed to The Taco Stand, where the Friday night energy was in full swing. Watching the team work, busy but still enthusiastic, moving in sync to fulfill orders, was mesmerizing for Chef Chikako. The next morning, as we prepped for the event, she mentioned how much it had resonated with her, “They were so happy! I want to work like this today with everybody.” She had been feeling nervous about the event, but seeing the crew’s effortless rhythm and joy instilled this perspective. She wanted to embody that same spirit in her own cooking and carry it with her back at her own restaurant.
To Be Continued…
The event itself was something truly special, thanks to The Den on Laurel and Yukiko Wilson from the Takachiho Foundation, who graciously hosted us for this private gathering. Photos by Tomoko Matsubayashi. Subscribe to view our event post and menu.
Next up in the series, we’ll explore the event day and get to know 13th-generation tea farmer, Yoshiyuki Tamura.
Here are some sneak peeks:
Ah everything looks so good!