Umeshu Dining Myojo, a small eatery in Shinjuku Ward, Tokyo, is growing its own herbs and leafy vegetables, including basil, mint, arugula and romaine lettuce, on site as part of a hydroponic "agripreneurism" effort.
The plants are in a temperature- and water-controlled greenhouse 2½ meters high and 1½ meters wide near the restaurant's entrance. The case also includes fluorescent lighting to grow the greens, which are used in salads and other dishes.
"We are aiming to create a new trend with agriculture," said Yukihiro Maru, 35, president and CEO at Leave a Nest Co., a Tokyo-based startup that opened Umeshu Dining Myojo, which is run by a group firm.
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