Ono Pure Water Restaurant
This is a restaurant which opens only one day in Ono’s water and nature.
The vegetable raised with Ono water
turned into special dishes to feast all the guests.
Please enjoy the fresh taste of Ono
in the clear water and rich nature,.
The smell, sound, and feel of water along with the special meal.
Welcome to this lavish table
which was born in the home town of beautiful water Ono.
[ Ono Pure Water Restaurant committee MIZUKARA ]
Kazutoshi HasegawaGraphic Designer / Movie Writer / Event OrganizerKazutoshi HasegawaGraphic Designer / Movie Writer / Event Organizer
Movie writer and graphic designer.
President of "HOOZUKISHA"
The operator of a creative unit "HASHU" and a community space "SONOU". The planner of the outdoor festival "KOKOROBI" which recorded mobilization of more than 10,000 people in 2010 and 2011. Working on various projects to energize local areas such as "Let's return to Ono".
Kei KuwaharaWorking for an Event Organizer Company / Editor / DesignerKei KuwaharaWorking for an Event Organizer Company / Editor / Designer
Born in Ono City, working for an Event Organizer Company.
I moved to Tokyo to go to university, and then returned to Ono at the age of 32. Currently I’m working on business related productions such as planning, editing, designing, etc.
Outside of work, I’ve been involved in various activities that make Ono a more enjoyable city, such as providing rental bicycles to recycle the bicycles which Ono’s citizens are not using, and building a movie theater in Ono.
In this Pure Water Restaurant project, I am mainly in charge of tour planning. I realized the big potential (people, things, land etc.) that Ono has again. I hope all of the information of Ono can reach out to the world.
Takuro KanemakiDirector of MARUSHIN-KOMUTEN / Second Class ArchitectTakuro KanemakiDirector of MARUSHIN-KOMUTEN / Second Class Architect
Born and raised in Ono
Took part in his family business. Responsible for designing and field management. Organizing the activity “SUBAKO” to play seriously in nature using the vacant houses in the suburbs.
Toshihiro MakinoOwner of MOMONGA coffee shopToshihiro MakinoOwner of MOMONGA coffee shop
From the desire to deliver the deliciousness of the coffee brewed by Ono’s pure water to many people, I opened my coffee shop, MOMONGA coffee, in the Spring of 2014.
In 2016, I agreed with the Carrying Water Project and established a civic group CROP, to promote Timor-Leste Coffee and to donate to support the country.
I’ve been disseminating the charm of Ono water from various angles through events and others. I am in charge of coffee after the meal in Pure Water Restaurant. I would like many people to know the charm of Ono water through coffee.
Yoko MurakamiCare Worker / Natural Food Coordinator / Food Unit nishokuYoko MurakamiCare Worker / Natural Food Coordinator / Food Unit nishoku
I was born as a daughter of a caterer. I like to help and cook since I was a child, I aimed to work in the food industry, but I’ve given up because of my health condition. Along with my atopy and gastrointestinal weakness, when my child was born, I started to get more interested in natural foods. Currently, I run cooking classes, care for food education and do catering as a food unit with valuing local production, safe security on food and natural taste of ingredients in Ono.
I believe in eating good food to make your body and mind healthy and gentle. I believe in the importance of eating and tasting. Tasting deliciousness with every meal helps you keep calm..
With this project, I would like to be a part of the cooking team led by Mr. Hotta, and to utilize Ono’s ingredients well to show what Ono really has.
Kayoko MishimaCare worker / vegetable sommelier / food unit nishokuKayoko MishimaCare worker / vegetable sommelier / food unit nishoku
My parents are taro farmers and I often spent time with my grandparents in rice paddies and fields since I was a child.
Everything I got to experience is my treasure.
From the age of five, I started to go shopping for dinner often with my grandfather after nursery school.
I learned the joy of cooking, eating and serving because I got more opportunities to cook since then.
My grandparents took me to the village festivals and HOONKO, memorial services. I was fascinated by the taste and the delicacy of the food inherited from the good old days as well as the deep thought and attitude of the food producers there.
Those are special and meaningful food in Ono culture. It connects people together and makes people happy.
I would like to share that excitement I felt then through nishoku's activities.
Mika HiroseRehabilitation / clinical artist / artworkMika HiroseRehabilitation / clinical artist / artwork
I usually work as an occupational therapist and perform exercises for the brain, heart and body with elderly people. Also, I conduct activities that incorporate clinical art, which are to aim for fusion of art and welfare. I occasionally hold workshops for children during events.
I’m seeking for ways to enrich our lives through ''I 'm fine Art' ', which is to enjoy creating through art.
Emi TakamiPotted writer / Plant coordinatorEmi TakamiPotted writer / Plant coordinator
I am interested in Japanese mountain plants that change with the season and I am working on exhibition activities by making potted plants using those mountain plants. Besides that, I also deal with decorating event venues with wild plants. I don’t take the benefits from plants for granted. I would like to share my idea of how to engage with plants in this Nature rich city Ono. In this Pure Water Restaurant project, I’m in charge of design and produced paper articles and plant dyeing fabric accessories.
Yusuke HottaCooking pioneerYusuke HottaCooking pioneer
I bridge between cities and local regions to connect producers and customers with my motto "To eat is to live. To live is to have a life.” I organize events to invite people to eat through the mosaic art "foodscape!", which combines culture and food. I’m responsible as a producer for the whole Pure Water Restaurant project. I hope Ono will become a richer place through food and water.