Villa Aida is a beautiful example of a restaurant that is integrated in its environment. Over 100 different types of vegetable are grown in the fields around the restaurant. The chefs will judge the size and shape of each vegetable, and draw out their infinite potential by pairing them properly with other ingredients.

Owner and chef Kanji Kobayashi serves seasonal cuisine and grows much of his own produce, including vegetables, herbs, and rice. Offering fresh food in season reduces food mileage, supports local initiatives, and creates a deeper awareness of the environment among guests and staff. Kobayashi knows and supports local producers. He also works with like-minded chefs across the country on sustainable initiatives, and supports rebuilding projects in areas struck by disaster.

Villa Aida locates at Wakayama prefecture, surrounded by 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.