We Are The Farm

About

WE ARE THE FARM turns its own fixed-seed vegetables into the main event rather than a garnish. Produce comes from a roughly 36,000-tsubo farm where around 150 varieties are grown without agricultural chemicals or chemical fertilizer, giving the Shibuya dining room a genuine farm-to-table backbone.

The menu follows what has been harvested that day. Lunch leans into a vegetable buffet with kale, beet and less familiar varieties, while dinner adds bagna cauda, vegetable-led courses, kale hot pots and meat dishes for mixed groups.

Inside, the farm-hut theme is warm rather than rustic theatre: tables, a counter and a tucked-away private room make it workable for dates, friends or a larger gathering.

The agricultural detail is unusually concrete for a city vegetable restaurant: a 36,000-tsubo growing area, about 150 fixed-seed varieties, morning harvesting and an explicit ban on agricultural chemicals and chemical fertilizer. Kale can appear in a hot pot or even a drink, while beet and unfamiliar cultivars rotate through the lunch spread.

Highlights

• Fixed-seed vegetables from the restaurant group’s own farm
• Lunch buffet built around the day’s harvest
• Private and group-friendly seating in a farm-hut-inspired room

What to order

• Farm vegetable bagna cauda — The visual centerpiece and an easy way to compare several vegetables at once.
• Kale hot pot course — A fuller dinner option that pushes the restaurant’s signature crop beyond salad.

Good to know

• The restaurant is around eight minutes on foot from Shibuya Station, and online booking is available.
• The regular schedule closes on Monday outside special periods; verify the date when reserving.
• Gluten-free choices are prepared in a shared environment, so confirm sauces, seasonings and cross-contact if your restriction is strict.

Opening hours

Getting there

Frequently asked questions