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Bottom, from left: Dried natural matsutake mushroom, freeze-dried daikon, lotus seeds, root vegetables<\/figcaption><\/figure>\n\n\n\n
To deepen their understanding, they studied under a respected monk in Kamakura\u2014the tenzo (head cook) of Kench\u014d-ji Temple\u2014who taught Zen cooking at his home on Saturdays. This was not just culinary training but also an immersion into D\u014dgen\u2019s Zen teachings. A key moment came during a conversation with a tea ceremony practitioner who said, \u201cTea has deep spirituality\u2014so why not master the Way of Cooking?\u201d This question stayed with them. Later, while searching for old books on Zen and sh\u014djin ry\u014dri, a secondhand bookstore owner introduced them to the monk. Though classically trained in Kyoto and highly respected, he was also known for his fondness for alcohol\u2014a contradiction quietly accepted in monastic circles.<\/p>\n\n\n\n
The origins of kaiseki cuisine are said to lie in Zen training, where monks would place warm stones on their chests to endure the cold\u2014kaiseki literally means “stone on the chest.” In such austere environments, alcohol was often consumed, sometimes jokingly referred to as hannya-t\u014d (Praj\u00f1\u0101 soup). During our Kamakura visits, it became customary to offer fine sake, even though there were no set fees for lessons. This often led to personal sacrifice\u2014and eventually, debt. We eventually stepped back from temple lessons and turned to self-study: reading books, experimenting with dishes, and observing how guests responded. Over time, this path led us to embrace vegetarian and vegan practices naturally.<\/p>\n\n\n\n
Mama remains vegan today. As more guests abroad avoid animal products, we created dishes that satisfy both vegans and non-vegans.<\/p>\n\n\n\n In Japan, dashi (broth) is typically made with bonito flakes, which aren\u2019t vegan-friendly. So, we created our own sh\u014djin-style broth using kombu, soybeans, kampy\u014d, shiitake mushrooms, carrots\u2014all carefully sun-dried by Master himself\u2014and other plant-based ingredients. It\u2019s a blend of blessings from both the sea and the mountains.<\/p>\n\n\n\n For over 30 years, their hotpots made with this broth have been well-loved, often served as nourishing, restorative meals.<\/p>\n\n\n\n Their time in Kamakura inspired the concept of the \u201cfive flavors,\u201d each linked to a vital organ: bitterness to the heart, sourness to the liver, sweetness to the spleen, spiciness to the lungs, and saltiness to the kidneys. Interestingly, many of the kanji for these organs include the moon radical, symbolizing the inner tides of the body.<\/p>\n\n\n\n Each vegetable carries its own distinct character, and when combined with care, they complement one another in a kind of culinary harmony. This reflects a world grounded in mutual respect and love\u2014free from competition and rooted in compassion.<\/p>\n\n\n\n Zen, with its foundations in Buddhism, teaches that everything in the universe is part of a greater cycle of love and harmony. When that harmony is disrupted, flavor becomes dull, and our thinking loses clarity. Yet nature always remains in balance\u2014it\u2019s simply a matter of whether we\u2019re aware enough to recognize it.<\/p>\n\n\n\n Though not religious, their belief that food expresses love and kindness grew stronger. Cooking with care is their way of sharing that love. They never cut corners\u2014time and effort give meaning to food. Using seasonal ingredients honors the Japanese respect for nature\u2019s spirits, eating cucumbers in summer and root vegetables in winter to match the body\u2019s needs. Living in harmony with nature supports health and longevity. \u201cI feel more sustained by the earth and its ingredients than by my own efforts,\u201d says Mama.<\/p>\n\n\n\n Even the table has a kind of consciousness. That\u2019s why we use only wooden tableware, never plastic. The legendary Chinese emperor Shennong, who classified medicinal herbs, once said, \u201cFood and medicine are the same.\u201d While traditional Chinese medicine may include animal products, Zen cuisine offers a plant-based form of medicinal cooking\u2014perfectly attuned to Japan\u2019s seasonal sensitivities. Though modern life allows us to eat anything year-round, humans originally lived in close harmony with plants. Plants are highly perceptive\u2014they respond to energy, vibration, and emotion. Birds begin singing not because of sunlight, but because they sense trees releasing sap. Trees grow stronger when spoken to with kindness, just as water forms beautiful crystals when treated gently. Experiments show that plants are emotionally responsive\u2014something we should teach children to appreciate. Even poisonous plants and overlooked grasses contribute to the cycle of life and ecosystems. All are part of the intricate web of karma, where everything is connected through cause and effect.<\/p>\n\n\n\n True peace begins with individual acts of kindness\u2014toward others, toward food, and toward nature. That\u2019s why we say: \u201cDon\u2019t just cook with your hands\u2014cook with your heart.\u201d Cooking with love transforms food into healing\u2014a prayer that circulates energy. Each dish we prepare is a tribute to the lives that nourish us, honoring the moment and the ingredient. Food made with care touches both body and spirit.<\/p>\n\n\n\n Interestingly, many musicians follow vegetarian or vegan diets. Our restaurant first drew attention when a renowned French fashion producer dined with us\u2014and word spread quickly. Since then, we\u2019ve welcomed Radiohead on several occasions, who even introduced us to the Red Hot Chili Peppers. The Beastie Boys have also visited. Coldplay planned to come, though scheduling conflicts got in the way.<\/p>\n\n\n\n Other notable guests include Chloe Svigny, Christopher Doyle, Glenn Ligon, Wolfgang Tillmans, and many more. We’re not a conventional restaurant\u2014there\u2019s something in our atmosphere and philosophy that seems to deeply resonate with artists.<\/p>\n\n\n\n At Sosaib\u014d, we\u2019ve practiced Zen cuisine for over 40 years, guided by harmony, love, reverence for nature, and interconnectedness. Our goal isn\u2019t elaborate meals but nourishing the body, heart, and soul. If even one guest leaves feeling grounded, grateful, or at peace, our efforts are fulfilled.<\/p>\n\n\n\n Each dish is prepared with gratitude, honoring nature\u2019s blessings. The five fundamental flavors\u2014sour, bitter, sweet, spicy, and salty\u2014correspond to vital organs and carry nature\u2019s love to the body. Cooking is a sacred act, aligning us with the universe\u2019s rhythms and our connection to all life.<\/p>\n\n\n\n Charcoal grilling adds not only flavor but purifying energy, believed to dispel negativity and infuse food with ki (life energy). Seasonal tempura, signature aemori (dressed vegetables), and balanced courses showcase Japanese culinary artistry with a focus on seasonality, nutrition, and color, harmonizing with sake and other drinks.<\/p>\n\n\n\n We serve our dishes in antique Japanese vessels, embracing timeless beauty. Mama handwrites notes on golden origami paper in various languages, symbolizing pause and the value of meaningful relationships.<\/p>\n\n\n\n Our fermented foods use beneficial microbes, and sun-dried vegetables boost nutrition, offering gentle, low-calorie options especially suited for midlife and beyond.<\/p>\n\n\n\n At Sosaib\u014d, we believe that “you are what you eat.” Each dish is prepared with loving intent and a prayer for our guests\u2019 well-being. To us, true food is a gift\u2014one that nourishes, returns, and is reborn.<\/p>\n\n\n\n![\"\"](\"https:\/\/papersky.jp\/wp-content\/uploads\/2025\/10\/002-1024x683.jpg\")
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Center: Skewers\u30fbTofu with sansho (Japanese pepper) miso\u30fbIchigo goma miso: Strawberry sesame miso\u30fbManganji t\u014dgarashi negi miso: Manganji pepper and green onion miso
Right: Kumquat\u30fbLong yam croquette\u30fbInari sushi (sushi rice wrapped in sweet, seasoned tofu pockets)\u30fbMonaka (crispy rice wafer) with kabocha squash salad\u30fbAsparagus<\/figcaption><\/figure>\n\n\n\n
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