Kanji Kobayashi, the chef and owner of Villa AiDA, was born in Wakayama Prefecture, where he grew up in a farming family. His early years were spent helping on the family farm, cultivating a deep connection to the land. At 21, he moved to Italy, where he spent four years honing his culinary skills. The Italian concept of „campanismo”—cooking with ingredients sourced locally, within the sound of church bells—became the foundation of his cooking philosophy.

Returning to Japan, Kobayashi opened Villa AiDA in 1998, a restaurant where vegetables take center stage. Many of the organic ingredients used at Villa AiDA are grown on the restaurant’s own farm, with over 100 different types of vegetables cultivated. The surrounding hills also provide citrus fruits, while locally raised animals and fresh seafood contribute to the restaurant’s sustainable approach to cooking.

Kobayashi’s philosophy is rooted in respect for nature and sustainability. He values the wisdom of his grandparents, focusing on preserving and utilizing all ingredients by creating preserves, wines, and other products from the farm’s abundant harvest.