Ginza No. 1 vegan chef talks
about meals and our body

"Originally I was an office worker. At that time, I used to have a hard time getting up in the morning, would have anemia on the train and severe menstrual pain. Migraine and constipation were also bothering me. When I talked about such issues to my chiropractor, he recommended me to try macrobiotic diet."

Ms. Sakai used to eat out, buying ready food in the department store and eat meat such as yakiniku (grilled meat). However, after chiropractor recommended  macrobiotic diet in 2006, she switched to a diet centered on brown rice, grains, and vegetables, and she seems to have improved her physical condition.

"I didn't change my diet especially to improve my physical condition as I considered my issues as genetic predispositions. After about three months, I suddenly forgot that I used to have menstrual pain. I also no longer needed the medicine I have been relying on for migraines and constipation. It was then I realized that when I changed my diet, my body changed!"

However, at that time, there were almost no products made solely from plants, so I had to prepare my own food.

"I started trying to make meals without animal based ingredients, but it wasn't delicious at all!", said Ms Sakai, laughing. "That made me realize how much I was relying on meat, fish and broth for flavor when cooking! So I started going to a macrobiotic cooking classes."

Since then Ms. Sakai devoted herself to excessive research on how to make delicious dishes only using vegetable ingredients such as kelp stock and seasonal vegetables. Since then, her poor physical condition improved and she has been eating vegan diet that suits her.

Ms. Sakai, who felt herself that the body and food were so closely related to each other, decided to quit her office work and turned into a vegetarian chef with the idea  "to share her discovery with the world !" She continues to propose impressive vegan dishes using spices and seasonings that let each ingredient to stand out even more.

"It is said that the human body will have its cells replaced each 7 years. I've been vegan for 13 years and my body responded very well to my vegan diet. I can't go back any other diets anymore."

Compared to the time when "Ain Soph Ginza" opened in 2009, vegan food is gradually becoming more recognized, and now restaurant is often used for casual and business dinners.

"Dinner Course" which offers 9 kinds of vegetables in a wooden box as part of i's set meal for 4,720 yen (tax included) is one of the popular choices at Ain Soph Ginza. Based on the Japanese style, it presents mixed international tastes such as hummus and Spanish omelettes, so that you stay excited with your meal.

A la carte menu includes such dishes as hayashi rice, dry curry, and pancakes, you can as well enjoy rich selection of café menu such as puddings and cheesecakes.

In fact, half of the customers are non-vegans. Some customers say they wanted to give vegan food a try, others believe it is delicious and good for health.

"Vegan food share is still very small in general. I want to continue to provide delicious food so that vegan can be used casually as one of the food options, whenever someone thinks to try healthy vegan food for a change."

Photos by Satoshi Shintani

Hanae Sakai

-Profile-

From Yokohama. Currently works as a store manager and head chef at Ain Soph Ginza Main Store. Shares enjoyment and deliciousness of vegan food with the world as "food to care for oneself". Favorite food is brown rice. Thinks that cooking food is like doing yoga and meditation. Wishes the world around us is kind and warm as if everyone is having a bouquet of flowers in their hearts.

Click here for "Ain Soph Ginza" store information (Japanese)