Madam Masako: We want to provide “healthy vegetarian dishes that are joyous to the body, pleasing after eating, and fulfilling for the body and mind,” in home-style cooking that is delicious and satisfying.
Madam Masako: A vegetarian diet is friendly to the Earth. If a person goes on a vegetarian diet for a year, it saves 400kg of greenhouse gas. I imagine that you became a vegetarian because as an artist, your energy is projected on your artwork. Vegetarianism gives you a sharp sense. It brings out your true potential, creativity, performance, and enriches your life. Your body and mind is strongly affected by what you eat.
Madam Masako: We grow our own vegetables and our farmland adds up to 9900 square meters. At the Yamanashi farm, we grow delicious vegetables using the rich water source that is available in that area. We grow leafy vegetables year around at the farm in Shirahama, Chiba because we can get plenty of sunlight there. We also use high grade additive-free canola oil and organic brown rice that is a great match with curry and has detox effects and health benefits.
Madam Masako: Our Nan is all made with flour from Hokkaido and they are leavened with natural Hoshino yeast. I think we are the only Indian restaurants that serve these types of special Nan. The green color comes from Japanese mustard spinach.
Madam Masako: Our main chef is Sadanand. His talent and gentle personality are manifested on the dishes. We do not use chemical seasonings, additives, or preservatives and our philosophy is based on Ayurveda (balanced diet leads to a healthy body). Spices used for Indian dishes have health benefits such as cleansing the blood, relieving intestinal ailments, helping digestion, and warming up your body. We put our hearts in all of our handmade vegetarian dishes.
Madam Masako: Our vegan, macrobiotic, halal, and allergy-free dishes like gluten-free are served with the greatest care. In addition, we put effort into serving a wide variety of dishes and making menus easy to understand. We serve many overseas diners and famous Japanese performers who are considerate about their diet. Our staff can speak English and Hindi.
Madam Masako: The Ginza branch is intended to be an artistic atmosphere composed of Indian art. Our Tateshina branch has a museum that displays terracotta made by Indian ceramic artists.
Madam Masako: We recommend the Shanti Set. This set is vegan, macrobiotic, and vegetarian so everyone can enjoy it.
The gentle atmosphere and soft voice of Madam Masako left an impression. I could see that her gentleness derives from her daily meditation and her idea of valuing both mentality and food. Organic agriculture is now a global trend. In the near future, high- grade organic food will become widely spread in Japan, and traditional organic ingredients will start filling the market. What really makes a healthy mind and body is organic agriculture and we are getting closer to the phase where we start taking those products into our lifestyle. I imagined a future in which this lifestyle becomes fixed and the world finds its true state of health.
I feel genuine and humane hospitality from NATARAJ staff. Their attentive service is highly satisfying to guests.
My first encounter with India dates back to my childhood when I read the Mahabharata. As a student studying Indian philosophy, I visited India and made a speech at JETRO’s business show on “global environment and human body”, wisdom of India. I had an opportunity to teach art and Indian philosophy to children and school teachers. I was also able to lecture on food at a school in Bangalore and organized an international art exhibition with the support of the Indian Embassy. As I turned my thoughts to my deep connections with India, I am full of respect and gratitude as I realized all the benefits I have received throughout my life and from the experience at NATARAJ.