vivify | about the chef | message from ayako | message from vivify | location | image gallery |
 Thank you for your patience, and for your 23 years of support of our Japanese restaurant “Kabuto” in San Francisco. In pursuit of“harmony with nature, we have opened “VIVIFY”, a new organic Japanese restaurant in Mount Shasta, five hours north of San Francisco by car. We prepare our food using unpeeled whole vegetables which have been grown without use of pesticides. Our fresh organic sushi rice is “mochi-like”- firm, chewy and flavorful. Our restaurant strives to bring comfort and peace of mind to our customers through the use of organic ingredients whenever possible. We will continue transmitting our message of food which resonates as a union of Shasta’s nature energy, traditional Japanese cooking from the past, and unknown aspects of what is Japanese in the 21st century. |
 Sachio was born in Yoichi-cho, Hokaido (the northernmost island of the four main islands of Japan). At the age of 13, his inquisitive mind led him to undertake a variety of part time jobs. At the age of 15 he began part time take out delivery work for a sushi restaurant and thought “If I could eat food this good every day…”. In pursuit of this dream he moved in as a resident trainee while attending high school and began his journey to become a craftsman. He toiled with a variety of chores from pot scrubber and polisher to rice washer and fish cutter, gradually building up a foundation to becoming a sushi craftsman. In 1977 he moved to the United States,and in 1988 opened “Kabuto Sushi” on Geary Street in San Francisco. In 2003 he opened “Kabuto A&S” across the street, and in the Spring of 2006 he opened the organic Japanese restaurant “VIVIFY” in Mount Shasta. He continues his pursuit of creations which his customers and he can enjoy and will never tire of, creations developed from seasonal ingredients available only in specific locations displayed on each plate with sincere hospitality. These creations are original and innovative because they adhere to the principle that “each item is a masterpiece”, an unfurling of picture scrolls of food amidst a daily “festival of epicurean food”. Sachio achieves a sense of community by communicating his feelings to customers through his creations, and his wish is that all of these creations will blossom as “flowers” of happiness within his customers. |
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 “Kabuto” was fortunate to have a loyal and devoted following in San Francisco for 23 years, and yet suddenly last October, there was an ownership change. This was met with a flood of questions such as “What happened?” or “What’s going on?” from many of our customers. I am extremely grateful to have this opportunity to relay some personal and confidential news to everyone. During the past eight years, I have been battling thyroid gland cancer. It metastasized three times and was operated on, recurred last June for the fourth time, and last August spread to my lungs, a fifth cancer pronouncement. I concentrated entirely on work so as to somehow diminish my anxiety, but by mid-September the progression of the cancer was so rapid that I was not even able to stand. As a result, I was suddenly confined to my bed as a “bed person” without a chance to explain anything to our customers. As I pondered my predicament, I was torn between a choice of further surgery or something different. The choice I have made is an alternative treatment of “diet” based on “macrobiotics”. Although the new cancer in my lungs could be operated upon, my decision arose due to the inability of my doctors to provide a straight answer regarding the fourth recurrence of my thyroid gland cancer. I had been told there were currently no post-operative treatments available, and if a new cancer developed surgery to remove it was my only choice. Instead of relying on modern medicine, I believed I had another choice, to switch over to an alternative treatment that I could trust from the bottom of my heart. At that point I personally broke off ties with the hospital and my doctors, obtained from Japan as many books as I could pertaining to the diet that I had chosen, and with my husband embarked on this new treatment without relying on outside help. I decided that first and foremost I would focus on improving my physical condition and adhere to a strict macrobiotic diet appropriate for an ill person. I received my husband’s consent that “no matter what happens I will not see a doctor and I do not want to be brought to a doctor”, and I began my diet to combat my illness. I had not slept soundly for eight years due to the burning in my throat, the piercing pain in my back, my frozen hands and feet, the ndless throbbing of my heart … coupled with this was my struggle with the fear of losing consciousness, a worsening symptom of the cancer which had spread to my lungs. My life truly was agonizing and difficult. However, the results of adhering to this special diet were noticeable with each passing day, gradually freeing me from my uncertain worries, and it has taken four months but all of my symptoms have subsided. While combating my illness, I’ve been given an important opportunity to re-examine the importance of water and the safety of food, and I’ve realized I’ve been grossly mistaken in terms of how I think about food. Based on my experience, I’ve come to the conclusion that “irregardless of how safe the ingredients are, it’s meaningless unless one uses water that one feels safe drinking”, and I’ve discovered safe water in Mount Shasta. What everyone considers “healthy” is not an end but a means. Having treated an illness that I created, I felt I’d like to help as many people as possible, and so decided to open “VIVIFY” after re-examining “food safety” through the use of organic and natural products. However, I do not know if I’ve been completely cured since I haven’t been examined and thus have no data. Yes, I’ve decided not to go to the hospital, and yet I believe as a result I’m able to notify all of you in this manner. I am sincerely grateful to my husband who has adhered to the same diet as myself. Last but not least I would like to pray for everyone’s health and
happiness. Both my husband and I wholeheartedly look forward to
seeing you again in Shasta. |
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 How can we describe our sense of excitement and awe upon first
encountering the “living water” as we first set foot in this sacred
land of Shasta in April of 2004. And majestic Mount Shasta, as if
painted on the infinite canvas of space. Something deep in our
souls that we had forgotten of was awakened. It will soon be one
year since that day…The appearance of Mount Shasta is forever
changing, at times dynamic, at times speaking gently. This awe-
inspiring mountain, “food that is kind to the body” made from “safe VIVIFY and its entire staff look forward to welcoming you to this place |
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 Mount Shasta, one of the great sacred peaks of the world is just over five hours north of San Francisco by car. People from around the world come in search of something. And it is said that Mount Shasta is connected to Japan’s Mount Fuji by an energy. VIVIFY is located at the foot of this mountain. Lunch: 11:30 am to 2:00 pm We are closed on Monday and Tuesdays VIVIFY Organic Japanese Restaurant |
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