I had been curious about this place for a while. The atmosphere inside the small restaurant with only two tables was cozy. I was hesitant to dine in at first, but once I tried the food, I found it surprisingly calming as there were not many other customers. The lady who served us was gentle, polite, and kind. The vegetables were fresh and full of nutrients. Each dish was delicious, with meticulous preparation and simple, homey flavors. The rice was fluffy and soft, with free refills. Overall, it was a warm and satisfying lunch. The food was nutritious and made with love. The small space might not suit everyone, and it's essential to check their irregular opening days depending on the season.

I was driving to buy delicious tofu and konnyaku in Higashikawa when I saw many flags waving with "lunch" written on them. I also saw a sign saying "fresh vegetables delivery," so I decided to stop by on my way back to the Higashikawa station. I was thinking about having ramen for lunch since it's a weekday and probably not crowded, but I couldn't shake off the curiosity about the lunch place I saw earlier. Later, I found out that it was their last day of business! It felt like some unknown sensor was activated (laughs). Unaware of this, I went back after shopping. The exterior of the place had a nice country style and was easy to enter. There were some vegetables displayed outside the entrance. Inside, there were various vegetables, goods, and even rice for sale. The friendly and straightforward female owner welcomed me. The menu had only one option, the daily lunch menu for 800 yen. You could also get coffee for half price at 200 yen. I had a strong feeling that it would be delicious, and my anticipation was already building up. The one plate meal that arrived looked even more delicious than I expected. It came with a side of my favorite celery. The pork shoulder loin was cooked just right with a perfect amount of salt. The owner really knows how to cook. The scallop and celery mayo salad was interesting and I wanted to eat a bucketful of it. The curry side dish was also delicious. The way the beef tendon was simmered was like a textbook example, with a complex flavor and a good balance of taste. The owner mainly grows rice and also grows vegetables, wanting people to enjoy delicious vegetables. The rice was excellent and shiny. I understand why you wouldn't want to leave any rice behind. I happened to visit on the last day of the season, but it turned out to be an unforgettable place. They start operating from around the end of rice planting season, and since they are mainly farmers, they may have occasional days off, so it's best to call ahead. I got a shop card and made sure to remember it. On my way back, I shared my excitement about the curry, and the owner said, "I made it because I wanted to eat it myself." I made sure to request a lunch portion for myself before leaving. It was a satisfying one plate dish. Thank you for the meal.

On the last day of the season, I managed to make it to "Food Studio Ishiyama Farm" and ordered the lunch special for 800 yen. They also sell vegetables in the store, so I bought some radishes and daikon on my way out. The daikon had a lot of leaves, so I chopped them finely, stir-fried them in sesame oil with soy sauce, and enjoyed it as a side dish with rice. It was delicious. The chef cooks alone, so please be patient as it may take some time for your order to be ready. If you are going with a group, it's best to make a reservation in advance. On this day, the main dishes were simmered Pacific saury with white leeks or pork loin slices with leek sauce and salad. I chose the pork, which was quite filling, so I asked for a smaller portion of rice. The daikon and bacon in dashi broth with tomato sauce had a unique taste, and the spinach cake was a bit firm, but it paired well with the whipped cream. This was the last day of the season for Food Studio Ishiyama Farm, and they will likely reopen around June after the rice planting season. Looking forward to the next visit.

I finally got to visit the food studio Ishiyama Farm that I've been wanting to go to for a while. It was the last day of the season, so I barely made it. I was so happy. I had planned to take a picture of the vegetables in front of the store, but I forgot... The small lettuce was only 60 yen, which was very cheap. Today's lunch menu sounded delicious with a sizzling sound. Ta-da! The daikon was juicy, the pork was thick, the white miso was subtly flavored and elegant, and the red daikon was a perfect palate cleanser. The miso soup and rice, along with the dessert of pumpkin pudding, were just right - not too hard or too sweet. Everything was delicious. The owner even told us to take our time and enjoy ourselves, and we ordered an extra coffee to prolong our time with friends. Thank you for the wonderful meal.

Since 2009, a small shed was built in front of a home farm and started as a shop selling vegetables and onigiri. The vegetables are homemade, and they also offer produce from nearby farms. Initially, they only offered onigiri, but later started serving lunch as well. The menu for the daily lunch included steamed vegetables with meat sauce, chicken and plum shiso spring rolls, tomato and bean salad, Japanese-style onion soup, rice, cucumber pickles, and pumpkin pudding. The dishes were colorful and satisfying, especially the simple yet flavorful tomato and bean salad. The atmosphere was relaxing, but since the owner runs the shop alone, service may be slow when it's crowded. The shop is only open in the summer and closed on weekdays, so it's best to visit on a leisurely day rather than when in a hurry.