the Blind Donkey in Tokyo values the relationship with producers and features 100% organic dishes. The restaurant was opened by Jerome Waag and Shinichiro Harakawa, sharing a respect for food and nature. Jerome was previously the head chef of Chez Panisse in Berkley, California, a pioneer of organic restaurants. Shinichiro was previously the owner-chef of BEARD in Meguro, Tokyo.
By connecting people to farming and nature through food, the Blind Donkey wishes to create a positive cycle. They’d like customers to gain awareness through delicious and enjoyable food experiences, and this is reflected in the thoughtful details of the interior space and dishes.
On the counter table are seasonal produce, and on the menu are the names and region of the farms where the ingredients come from. When the dishes are served, we are able to feel a connection to the ingredient and producers through the stories that are shared.
By connecting people to farming and nature through food, the Blind Donkey wishes to create a positive cycle. They’d like customers to gain awareness through delicious and enjoyable food experiences, and this is reflected in the thoughtful details of the interior space and dishes.
On the counter table are seasonal produce, and on the menu are the names and region of the farms where the ingredients come from. When the dishes are served, we are able to feel a connection to the ingredient and producers through the stories that are shared.
We asked the owner-chef Shinichiro some questions.
- How did you learn about KINTO, and how did you select our teapot?
I learned about KINTO through Akiko Hino, whom I had asked to select the tableware for this restaurant. What drew me to the teapot was the way you can see the herbs and tea leaves inside beautifully, as well as its rounded form and understated presence. The size was also just right in relation to the table that we had decided early on.
- How do you select the teas that you serve?
Currently we serve kuromoji tea and herb tea. With kuromoji tea, we discovered it when a deer hunter sent it to us. Kuromoji is a plant in the rose family that grows in the mountains, and this has been dried. It is sent to us by a person named Haruki Sato from Mamurogawa town in Yamagata. With herbs, we ask farmers to send us what is in season. This herb tea is a combination of apple mint and lemon balm; the apple mint comes from Shizen-to-tomoni-ikirukoto in Hokkaido, and the lemon balm comes from Shimoda Farm which is dedicated to organic farming. We hope people enjoy the change of seasons through our tea leaves as well.
- How did you learn about KINTO, and how did you select our teapot?
I learned about KINTO through Akiko Hino, whom I had asked to select the tableware for this restaurant. What drew me to the teapot was the way you can see the herbs and tea leaves inside beautifully, as well as its rounded form and understated presence. The size was also just right in relation to the table that we had decided early on.
- How do you select the teas that you serve?
Currently we serve kuromoji tea and herb tea. With kuromoji tea, we discovered it when a deer hunter sent it to us. Kuromoji is a plant in the rose family that grows in the mountains, and this has been dried. It is sent to us by a person named Haruki Sato from Mamurogawa town in Yamagata. With herbs, we ask farmers to send us what is in season. This herb tea is a combination of apple mint and lemon balm; the apple mint comes from Shizen-to-tomoni-ikirukoto in Hokkaido, and the lemon balm comes from Shimoda Farm which is dedicated to organic farming. We hope people enjoy the change of seasons through our tea leaves as well.
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the Blind Donkey
the Blind Donkey
