Photo-shooting at Koya City London
Photo-shooting at Koya City London
Ikuko (from Namayasai) introduced me to the Japanese noodle restaurant called Koya City in London, where she delivers her Japanese vegetables.
I went there to take some photos of delivery today.
I arrived at 10:20am.
This is the dinner menu. The staff told me that they use the vegetables from Namayasai only for dinner.
They served me roasted green tea. I loved the wooden style and the atmosphere here.
Ikuko arrived at around 10:45am and quickly delivered one big box full of Namayasai's vegetables. She harvests all the vegetables for delivery at 6:00am to 9:30am and goes around London to deliver.
I wanted to take how the producer-staff relationship was close but the room was dark and could not take a good photo.
Although the chef was not there, I was able to take photos of sous chef Gustavo.
They usually do not use the vegetables from Namayasai; however, Gustavo made us one vegetable dish using Namayasai's vegetables for us.
I like the composition of this photo.
I tried my best to take photos of Ikuko and Gustavo, aiming to represent the close tie between the producer side and the restaurant side and how the producer pass on their food to the restaurant and eventually to the consumers.
(But most of the photos did not turn out to be what I wanted...)
This is the best picture to show that he is making great use of Namayasai's vegetables.
I tried to take how their atmosphere is calm and friendly. The relationship between the workers seemed very good.
They make Udon noodles every morning from 5:00am in Koya City, and this bike is delivering Udon noodle to another restaurant Koya Soho daily. Soon they will get their logo on.
A Japanese man who has been working at the Koya Soho & City for 7 years kindly offered me to take photos.
I personally like the composition of this photo.
I should have taken from other angle but was afraid to take his valuable time (since he seemed to be busy) and could not take more than enough pictures...
This is the vegetables from Namayasai. It was fresh and delicious and made me realize how important it is to know the process of how the food was grown.
Taking food pictures was exciting, because knowing about food story makes me want to take pictures that could tell how delicious the food is.
It was a great opportunity to actually know how the food from Namayasai is delivered and used in the kitchen. And it made me realize the fascination of knowing the background story of food; I was able to appreciate food more than before and noticed that I must eat with understanding and with appreciation. However, although this notion of food and grace is the most important aspect in considering conscious eater, it is the most difficult aspect to have. Thus, I thought we should create a community where consumers and producers could engage in joint activities and discussions, assist each other, and share information regarding food to create conscious eater. I believe that the absolute care of building relationship between the producers and consumers should be reminded in the contemporary world. And I hope I could assist in creating this consciousness through this project.
Ikuko (from Namayasai) introduced me to the Japanese noodle restaurant called Koya City in London, where she delivers her Japanese vegetables.
I went there to take some photos of delivery today.
I arrived at 10:20am.
This is the dinner menu. The staff told me that they use the vegetables from Namayasai only for dinner.
They served me roasted green tea. I loved the wooden style and the atmosphere here.
Ikuko arrived at around 10:45am and quickly delivered one big box full of Namayasai's vegetables. She harvests all the vegetables for delivery at 6:00am to 9:30am and goes around London to deliver.
I wanted to take how the producer-staff relationship was close but the room was dark and could not take a good photo.
Although the chef was not there, I was able to take photos of sous chef Gustavo.
They usually do not use the vegetables from Namayasai; however, Gustavo made us one vegetable dish using Namayasai's vegetables for us.
I like the composition of this photo.
I tried my best to take photos of Ikuko and Gustavo, aiming to represent the close tie between the producer side and the restaurant side and how the producer pass on their food to the restaurant and eventually to the consumers.
(But most of the photos did not turn out to be what I wanted...)
This is the best picture to show that he is making great use of Namayasai's vegetables.
I tried to take how their atmosphere is calm and friendly. The relationship between the workers seemed very good.
They make Udon noodles every morning from 5:00am in Koya City, and this bike is delivering Udon noodle to another restaurant Koya Soho daily. Soon they will get their logo on.
A Japanese man who has been working at the Koya Soho & City for 7 years kindly offered me to take photos.
I personally like the composition of this photo.
I should have taken from other angle but was afraid to take his valuable time (since he seemed to be busy) and could not take more than enough pictures...
This is the vegetables from Namayasai. It was fresh and delicious and made me realize how important it is to know the process of how the food was grown.
Taking food pictures was exciting, because knowing about food story makes me want to take pictures that could tell how delicious the food is.
It was a great opportunity to actually know how the food from Namayasai is delivered and used in the kitchen. And it made me realize the fascination of knowing the background story of food; I was able to appreciate food more than before and noticed that I must eat with understanding and with appreciation. However, although this notion of food and grace is the most important aspect in considering conscious eater, it is the most difficult aspect to have. Thus, I thought we should create a community where consumers and producers could engage in joint activities and discussions, assist each other, and share information regarding food to create conscious eater. I believe that the absolute care of building relationship between the producers and consumers should be reminded in the contemporary world. And I hope I could assist in creating this consciousness through this project.
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