Concept
Brown Rice opened its door in 2003 featuring the tradition of Japanese Home Cooking, nurtured by the beauty and richness of Japan's nature.
Through our organic and vegan menu, we hope to enhance our guests' health and beauty lifestyle.
That is our wish at Brown Rice.
Preserving Japan's Original Landscape
Rich soil, pure water, and clean air.
The abundance of nature that is the original landscape of Japan.
Our lives are nurtured by the blessings of nature.
Brown Rice's wish is to leave this beautiful nature to the next generation, and to nurture healthy lives.
That is why we are committed to organic farming methods that preserve nature for the future.
Rich soil, pure water, and clean air.
The abundance of nature that is the original landscape of Japan.
Our lives are nurtured by the blessings of nature.
Brown Rice's wish is to leave this beautiful nature to the next generation, and to nurture healthy lives.
That is why we are committed to organic farming methods that preserve nature for the future.
Commitment to Organic
When BROWN RICE was founded in 2003, we visited farmers and growers in person and selected growers based on our staff's own observations, tastes, and even cultivation methods. The growers we chose then have been our partners for many years up to the present.
Whenever possible, Brown Rice uses ingredients grown using pesticide-free and organic farming methods.
This is because these farming methods restore the soil, protect water quality, and support ecological diversity.
To pass on the teachings of our predecessors to the next generation.
Together with producers who share the same passion, we will continue to aim for "food" that preserves the beauty of nature and the original landscape of Japan.
Brown Rice
"Sakusaku-Mura" in Nanto City, Toyama
BROWN RICE has been using brown rice produced by "Sakusaku-mura" since our establishment in 2003.
This brown rice is specially grown for Brown Rice without any pesticides or herbicides.
Because it contains more water than regular brown rice, it is cooked to a chunky texture, fluffy, soft, and sweet. This brown rice is well received by customers for its delicious taste.
Vegetables
"Nagomi Farm" in Fujinomiya City, Shizuoka
At the foot of Mount Fuji, where nature is abundant, "Nagomi Farm" continues to grow vegetables by respecting the "soil" and focusing on cyclical, natural cultivation that coexists with nature. The vegetables from "Nagomi Farm", with their inherent liveliness and strength, add color to the menu that makes the most of the ingredients used in BROWN RICE.
The Wisdom of "Japanese Food"
To eat well is to care for your body and soul.
At Brown Rice, we value the wisdom of Japanese cuisine nurtured in Japan.
The seasonal ingredients brought by the four seasons in Japan are characterized by their strong vitality and high nutritional value. By taking advantage of them, we can maintain the balance of your body and immune system.
Whole food" is also an important concept for Brown Rice. This is the wisdom of our ancestors, who believed that by using all of the ingredients, we can enjoy the whole life force of food.
To eat well is to care for your body and soul.
At Brown Rice, we value the wisdom of Japanese cuisine nurtured in Japan.
The seasonal ingredients brought by the four seasons in Japan are characterized by their strong vitality and high nutritional value. By taking advantage of them, we can maintain the balance of your body and immune system.
Whole food" is also an important concept for Brown Rice. This is the wisdom of our ancestors, who believed that by using all of the ingredients, we can enjoy the whole life force of food.
Deepening Taste with "Fermentation Culture"
Fermented foods, the pride of Japan, have become unique to the climate of this country, and have been protected and nurtured by the hands of artisans.
Fermented foods not only add depth and dimension to the flavor of food, It cleanses the intestines and builds a healthy body.
BROWN RICE is committed to passing on Japanese food culture, including fermented foods carefully produced using traditional methods, to the next generation.
Miso
"Suzuki Miso" in Shirataka-machi, Yamagata
This is an original miso made specially for BROWN RICE, which has been used since 2003. This original miso has made with traditional natural brewing, unheated, and without food additives.The "Koji" that is essential for making miso is made from brown rice grown in "Sakusaku-mura," which is the original koji for BROWN RICE.
The secret to the delicious taste is "making by hand". The deep flavor and aroma are created by the slow and careful process, and support the taste of BROWN RICE.
Soy Sauce
"Matsumoto Soy Sauce Shoten" in Kawagoe City, Saitama
"Hatsukari Soy Sauce" accentuates the flavor of BROWN RICE dishes. "Hatsukari Soy Sauce" is a re-fermented soy sauce made by Matsumoto Soy Sauce Store, which has been in Kawagoe City for over 200 years. The warehouse was built in 1858 and is lined with cedar vats that have been in use since the Edo period. Hatsukari soy sauce is made in these vats, where it is slowly matured and fermented for a total of two years.
Vinegar
”Iio Jozo” in Miyazu City, Kyoto
The flavor of brown rice is accentuated by "Junmai Fuji Vinegar," which has been used for many years.
Iio Jozo in Miyazu City, Kyoto Prefecture, makes vinegar based on the concept that "good vinegar comes from good rice".
Every year, they grow and harvest their own rice, which is the raw material for vinegar, without pesticides and goes through a junmai-shu (pure rice wine) brewing process to produce this vinegar.
"Junmai Fuji Vinegar" use five times more rice than is normally prescribed for vinegar, resulting in a vinegar with a strong umami taste and a rich flavor.
Mirin (sweet cooking sake)
”Sumiya Bunjiro Shoten” in Hekinan City, Aichi
Sumiya Bunjiro Shoten's "Sanshu Mikawa Mirin" brings out the delicious taste of sticky rice using only traditional Japanese brewing techniques.
The only ingredients used are sticky rice, rice malt, and shochu. It is one of the few genuine mirin products in Japan that is made using only the finest ingredients and traditional techniques. It has an elegant and crisp sweetness, a brightness and luster, and a rich flavor full of the deliciousness of rice, which enhances the natural taste of the ingredients.
Cooking Sake
"Oki Daikichi Honten" in Yabuki-cho, Fukushima
"Konnichiwa Cooking Sake PREMIUM" is a cooking sake that Brown Rice has continued to use since its establishment.
It is a cooking sake brewed by "Oki Daikichi Honten", a long-established and well-known brewery in Fukushima Prefecture. It is a pure rice sake made only from rice and koji. Without any additives or chemical manufacturing, this professional-grade cooking sake has succeeded in enhancing the richness and flavor effect by drawing out the amino acid content during the fermentation process of sake brewing.
Commitment to Tofu
Tofu is a traditional Japanese ingredient that is an essential part of Japanese cuisine.
It is made from soybeans, which are so rich in vegetable protein that they are called "meat of the field".
Recently, Tofu has been recognized around the world as a food that is not only good for one's health, but also for beauty and longevity.
At BROWN RICE, which offers vegan Japanese cuisine, offers a wide variety of menus with Tofu as the main ingredient.
Tofu
”Mogi Tofu Store” in Honjo City, Saitama
At BROWN RICE, we use "Minosuke Tofu" in many of our menu items, from meals to desserts to ice cream. This tofu, which is used in many different forms, is made by Mogi Tofu Store, which has been in business since the beginning of the Showa period.
Carefully selected Japanese soybeans and natural bittern are used to make this tofu, which is characterized by its soft, sweet flavor and refreshing taste.
Dry Provisions Supporting the Flavor of Japanese
"Dried food" is a preserved food filled with the wisdom of our ancestors.
They are mainly used in Japanese cuisine as ingredients for making dashi (soup stock). Examples include kombu (kelp), dried shiitake mushrooms, and dried tofu.
Drying them concentrates their flavor and makes them more nutritious.
Dried foods, which add depth to the flavor of Japanese cuisine and can be preserved for a long period of time, are a sustainable wisdom that has taken root in our daily lives.
Kombu（Kelp）
”Okui Kaiseido” in Tsuruga City, Fukui
The broth made from "Kuragakoi Kombu" forms the base of the flavor of BROWN RICE.
From ancient times, the best quality kelp from Hokkaido gathered in Tsuruga City, Fukui Prefecture.
Okui Kaisodoh, which has been in Tsuruga since 1871, uses natural Rishiri kelp from Hokkaido, which has been stored in a special kelp warehouse for one, two, or three years to remove the kelp's distinctive smell and to create "Kuragakoi Kombu" with increased umami.
Dried Mushrooms
"Mogami Maitake" in Sakekawa Village, Yamagata
Dried mushrooms are an essential ingredient in Miso Soup at BROWN RICE.
We use dried shiitake, enoki, and maitake mushrooms produced by Mogami Maitake in Sakekawa Village, the largest mushroom producer in the Tohoku region, to make a broth full of the flavor of mushrooms.
Their mushrooms are easy to eat and liked by everyone, yet they are rich in flavor and have a robust taste.
Careful Handwork
Along with delicious meals, BROWN RICE wants to transmit the Japanese sense of beauty that has been preserved since ancient times.
This sense is embodied in the various craftsmanship that adorns our daily lives.
Beautiful objects that are completed by the "Careful Handwork" of craftsmen are full of life and beauty.
Because this is a place for "food" that provides nourishment to the body, we offer a place where you can be surrounded by these beautiful things and feel the warmth of relaxation in your heart.
Along with delicious meals, BROWN RICE wants to transmit the Japanese sense of beauty that has been preserved since ancient times.
This sense is embodied in the various craftsmanship that adorns our daily lives.
Beautiful objects that are completed by the "Careful Handwork" of craftsmen are full of life and beauty.
Because this is a place for "food" that provides nourishment to the body, we offer a place where you can be surrounded by these beautiful things and feel the warmth of relaxation in your heart.
All Food Handmade in the Kitchen.
A morning at BROWN RICE begins in the kitchen with a clean wash of vegetable soil.
All food is homemade.
We cook with the hope that our dishes will not only be delicious, but also that our customers will be able to imagine the smiles on their faces and feel the love we put into our dishes.
We offer a menu where you can feel the deliciousness of fresh seasonal vegetables from the farmers.
Arrangement of Space
The eye-catching copper counter in the restaurant is handcrafted by artisans.
The design was inspired by a traditional Kyoto hearth called "Okudo-San", cooking stove.
The walls are made of traditional Japanese "plaster," giving the restaurant an expressive and comfortable atmosphere.
The botanical artwork inside the store and the plants on the terrace, which change color with the seasons, add to the beauty of the space as time goes by.
The interior design is by Shinichiro Ogata, representative of SIMPLICITY.
All of Brown Rice's specialties were expressed.
Everyday Use of Our Carefully Selected Vessels
In order to serve the food carefully prepared in the kitchen and beautifully presented to our customers.
At Brown Rice, we take the time to carefully select and arrange our tableware as well.
Japan has a rich culture of traditional pottery made from the unique clay of each region.
Brown Rice supports the careful handcrafting of pottery by Japanese artists, such as ”Mashiko Pottery”.