Kanji Kobayashi

Villa AIDA

Born in Wakayama Prefecture as the eldest son of a dual-income farmer, he spent his childhood helping out in the fields and running around between rice paddies. At age 21, Kanji Kobayashi left his hometown and flew to Italy, traveling solo on a one-way ticket.

Kanji Kobayashi returned to Japan and opened Villa AIDA in December 1998. Vegetables are the protagonists here. Raised in a farming family, Kobayashi now grows much of the organic produce used in the restaurant or buys it from neighbors. Kanji Kobayashi says that more than 100 different vegetables grow in the surrounding fields.

Main characters – the vegetables

“We judge the size and shape of each vegetable, and draw out their infinite potential by pairing them properly with other ingredients.”

Kanji Kobayashi

Surrounded by a serene ocean, the beautiful hills of Wakayama produce more than just vegetables—citrus and other fruit trees also grow here. Pigs, cows, and chickens that have been raised in a comfortable and safe environment are also used in a way that lets nothing go to waste. Fish, oysters and other seafood taken from nearby fishing communities produce a fresh aroma, like the sea breeze from home.

“Our philosophy is… for our health, and to protect future generations of children. It means understanding the laws of nature and living a rich life according to the oft-forgotten wisdom of our grandparents. “

Kanji Kobayashi

Instagram: @kanjikobayashi @villa_aida_wakayama
Restaurant web site: http://villa-aida.jp/english.html
Restaurant address: 71-5 Kawajiri, Iwade 649-6231, WAKAYAMA, JAPAN