Nomura opens plant‑based spot

Chef Daisuke Nomura first won two Michelin stars as executive chef of his family’s Daigo in 2008. (sougo.tokyo) (sougo.tokyo) Nomura retained that two‑star standing through the years he led Daigo and left the restaurant in 2013 to pursue his own projects. (carousel-london.com) (carousel-london.com) He opened Shojin Sougo in Roppongi in 2011 to present a modern take on shojin ryori, and Sougo’s kitchen emphasizes vegetable dashi and using all parts of produce to minimise waste. (sougo.tokyo) (sougo.tokyo) (foodsaketokyo.com) (foodsaketokyo.com) Nomura has represented Japanese plant‑based kaiseki on international stages—he’s listed in the Plant‑Forward Global 50 and has participated in events including Expo Milano 2015 and Worlds of Flavor 2010. (plantforwardkitchen.org) (plantforwardkitchen.org) Awaji Island, where Nomura’s new spot is slated to open, has a high‑profile hospitality push this year: Pasona Group’s THE PASONA natureverse retreat is scheduled to launch on the island in mid‑2026 and the project says it will host restaurants run by Michelin‑starred chefs. (thepasona.com) (thepasona.com) The island is noted for its produce and specialty products—Awaji sweet onions and a locally raised Awaji beef (about 200 head certified annually) are key regional ingredients that coastal venues often feature. (offtheeatentrack.co) (offtheeatentrack.co) Nomura’s recent work includes industry collaborations and teaching: he has run Shojin workshops with flavor company Takasago and offers shojin‑ryori courses through Tokyo Cook, underscoring a public‑facing, educational strand to his practice. (takasago.com) (takasago.com) (tokyo-cook.com) (tokyo-cook.com)