Entering L'OASINA, you may first wonder where the main dining room is. It is just a few steps ahead. Turning at the end of the corridor, you will soon be welcomed by a warm ambience created by old British furniture. You can have lunch or dinner, host private parties, and take a short cooking course presented by the chef. The courses include natural yeast bread making, a lecture on olive oil, lyre music, and Steiner education, among others. All classes are held on Monday afternoons. " For more information, please ask our staff ."
think food !
to Natural food Menu
We specialize in organic foods . Vegetables are delivered from Kudo-farms in Nagano, Nagaza-farms in Nara, and Oowada-farms in Ibaraki. Our meat selection boasts quality herb pork from Yabuta-farms in Hokkaido, the branded 'DATE' pure red pork from Izunuma-Nohsan, 'JIDORI' chicken from Miyazaki, and free-range beef from Hokkaido. Eggs are picked up from local farms where they maintain the best conditions all the way down to the feed. Do we use any artificial ingredients? Absolutely not.
The wine list is our pride and joy. We have rare selections from Hirotake Ooka's label, which could be only achieved through our solid reliance with an import agent specializing in natural wines. Hirotake Ooka visits Japan once a year and his workshop is a must-go event for fans. Check out our web site for workshops schedules.
Beer is our specialty, too. Our staff visited the KOEDO brewery and created several dishes best matching each kind of beer. All of the dishes were quite popular there at the brewery. We also have Belgium beers on tap, shipped by air, which is only available in Japan, here at L'OASINA and KEIZANSO.
L'OASINA Chef
中山田 麻里子
Mariko Nakayamada
After completing the curriculum at Professional Culinary Institute in California, Mariko Nakayamada served as an assistant chef at 'Olio' restaurant and moved back to Japan in 2007. She loved the organic food culture and learned the true essence of California cuisine.
She hosted cooking classes both in US and Japan and will be happy to host lessons for foreign guests in English.
Her philosophy of cooking is "everything handmade" and "natural flavor is the best seasoning ".