Onomichi Hiroshima, Japan
Azumi Setoda
On Ikuchi Island in the Setouchi Inland Sea, Azumi Setoda is where Chef Kenya Akita builds his menus entirely around vegetables sourced within 50 kilometres of the restaurant. The approach reflects a broader Japanese tradition of deep respect for farming and producers, translated here into a plant-forward format that reads as both disciplined and deeply local. This is not destination dining as spectacle — it is cooking as a sustained argument for a specific place.
