Owner-chef Kunio Yoshikawa establishes an emotional bond with his producers, visiting farmers as far north as Hokkaido and as far south as Miyakojima. He carefully scrutinises the condition of the grains, changing the way they are ground or splitting them open. The buckwheat he sources from each region changes day by day in texture and fragrance. Taste the Three Kinds of Seiro and you’ll gain a deeper understanding of the differences among them.