Nihon ryori Terada （日本料理 寺田）

“Good old traditions and vibrant, enjoyable Japanese cuisine” is the credo of owner-chef Shigeru Terada. He incorporates traditional festivals and events into each of his hassun (appetizers), which he serves with a carefree smile. 

He chooses contemporary plates and bowls to walk alongside the artists in the present moment. 

Fresh vegetables are delivered from his family home in Mie Prefecture, the illustrations on the coasters are painted by his mother, and the interior design is crafted by his elder brother, all reflecting the quiet love and support of his family.

We are strengthening ties with rice farmers who utilize rainfall and river water for rice cultivation, ensuring the continuation of traditional methods. We use Koshihikari rice grown in terraced fields specifically set aside for us. The vegetables come from our family home and are cultivated without burdening the environment.