One night only POP-UP restaurant on a deck surrounded by the great nature of Awaji Island
Awaji Well-being Week Special Event

Chef Kosuke Nabeta of the Michelin-starred Sola Restaurant in Paris will present a special dinner at
Zenbo Seinei using ingredients from Awaji Island and Japanese fermentation and seasonings
Zenbo Seinei . Enjoy French cuisine that can only be expressed at
with bio-wine and old sake pairings.
We hope you will enjoy wellbeing through food.

We look mindfully at our place in nature, how and what we breathe in (consume)
and breathe out (pay off), and deeply examine the phenomenon of our existence within the cycle of nature.

Five Course Dinner Concept

Végane (vegan) x Molécules (molecule) x Couleurs (color)
With the theme of the five colors of vegetarianism (red, green, yellow, white, and black)
we will offer a five-course menu that uses local ingredients (mainly from Awaji Island, and if necessary from nearby areas)
and fuses vegan food and molecular gastronomy

Top chefs from around the world

chef

Kosuke Nabeta

Born in Kagoshima, Japan.
He gained experience in Tokyo, London and Paris.
Since 2018, he has been the chef of restaurant Sola in the 5th arrondissement of Paris.
He won a star in the Michelin Guide in 2019.
He started teaching himself to make ceramics in the 2020 Corona disaster.
As a ceramic artist, he has held solo exhibitions in Paris and participated in talks at the Paris design week.
Sola serves food in dishes made from restaurant waste (charcoal ashes, pigeon bones). Sola aims to provide an "expérience totale" that goes beyond a "meal.
He is also taking on the challenge of sustainability, such as being the first Japanese Michelin-starred chef to be awarded the "ecotable" label, one of the evaluation criteria for sustainable restaurants.