GOOD NATURE STATION was born as a place where "GOOD NATURE" things and experiences that invigorate both people and the earth come together. Thanks to your support, we will be celebrating our 5th anniversary in December 2024. If you choose things and experiences that are "good for your body, mind, community, society, and the earth," it will surely lead to a better future. In order to connect the activities we have continued and the bonds we have cultivated to the future, we held special exhibitions, talk events, and Shop with like-minded colleagues.

We deliver "5 YEARS 5 GOOD" with the hope that our efforts will become the standard.

Our journey so far

Connecting to the future

In the gallery on the fourth floor, we held a special exhibition introducing our 5-year "5GOOD" initiative and sustainable partnerships. Each of these was introduced in a panel display, with the feeling of saying "Nice to meet you" to our customers and local people alike.

Food waste from the restaurants in the building is turned into compost and used to grow rice. "Enkou rice" grown at Omi Sonoda Farm in Omihachiman City, Shiga Prefecture, is on display in the restaurants in the building and is also sold at the MARKET on the first floor and in the online Shop. This contributes to a healthy circulation.

"NEMOHAMO", an original cosmetic brand that is kind to both the skin and the environment, and "RAU" buys cocoa beans directly through fair trade, turning normally discarded cocoa husks (the outer skin of the cocoa bean) into delicious new creations such as cocoa tea and cocoa curry. GOOD NATURE HOTEL KYOTO has eliminated disposable plastic amenities and instead offers a lodging style in which guests can bring their own. Both of these initiatives have been ongoing since the hotel opened.

In addition, we introduced the activities of our peers who share the same aspirations and have been deepening their connections, including the Kamikatsu Town Zero Waste Center, who also appeared at the talk show.

The fabrics decorating the venue were dyed with cacao husk by Atelier Shimura. It was a happy coincidence that we collaborated on a gallery exhibition the year after the opening. By combining the outer skin of the cacao husk, which would normally be thrown away, with various plants, beautiful colors such as orange, yellow, brown, etc. were created.

The vibrant plant art was created in collaboration with "Barflor". A large mirror was placed behind an arch made of air plants and natural materials, creating a venue with the image of a conversation with oneself. It was a special space to see, touch, and experience.

Sustainable tourism

Talk event with three driving forces

To commemorate the fifth anniversary, a special talk event, "The Future of Sustainable Tourism: A Form of Travel that is Kind to the Earth and the Environment," was held on December 8th. The three speakers were all leading figures in the field of sustainable tourism.

The first guest is Tatsuya Tanaka, CEO of Spec, who is also behind Kamikatsu Zero Waste Center, HOTEL WHY, and RISE & WIN Brewing Co.

In Kamikatsu Town, Tokushima Prefecture, which has declared "zero waste," garbage trucks no longer make rounds, and food waste is composted at each household. Other waste is carried to the garbage station by the townspeople, who thoroughly separate it and make use of resources. Tanaka-san is in sympathy with Kamikatsu Town's efforts, and runs a brewery and hotel. He attracts people from Japan and abroad, making travel more enjoyable.

The second guest is Junya Akiyama, CEO of GOODTIME, who was the director behind the opening of the GOOD NATURE HOTEL KYOTO and was also involved in planning Japan's first zero-energy hotel, ITOMACHI HOTEL 0 in Saijo City, Ehime Prefecture.

Then, Takeshi Yamashita, CEO of BIOSTYLE and director of the museum, took the stage.

Sustainable tourism refers to sustainable travel and tourism that takes advantage of the local nature and culture and is considerate of the future. At the talk event, each of the three speakers gave a presentation on their past efforts and also held a panel discussion, answering questions from the participants.

Now that the COVID-19 pandemic has ended, it is important to meet face-to-face and talk. This will surely spread the word. This talk event was held with that idea in mind. Many people involved in the tourism industry also participated, making it a very fulfilling time.

Making use of what we have and circulating it in a healthy way. Our common challenge is not to volunteer, but to generate profits and continue doing so. We agreed that we should connect the dots and spread the benefits of each other so that our efforts can become the basis of the world. We also had ideas that came from talking, such as increasing the opportunities for exchanging opinions and creating opportunities to visit the three locations. Please keep an eye on sustainable tourism.

Use it instead of throwing it away

Upcycled Lantern

To mark our fifth anniversary, we decided to upcycle a rocking chair that had been used in the fourth floor courtyard and repurpose it into a lantern. Although it had become damaged from exposure to sunlight, rain and wind over the five years since we opened, it was a very meaningful item that had brought us comfortable time.

Under the theme of "GOOD for Locals," we created lacquered lanterns to place in the courtyard and held a Shop on making mini lanterns. The project was supported by people based in Kyoto who focus on sustainability.

The companies are Tsutsumi Asakichi Lacquer Shop, a by-product production store, current art university students, Kosei-do, and Yoshida Woodworks.

Right) Mari Yoshida of Yoshida Woodworks

Tsutsumi Asakichi Urushi Urushi was founded in 1909. Lacquerware has been passed down along with culture, but it has been steadily declining with the times. In order to preserve it for the next generation, the fourth-generation owner, Takuya Tsutsumi, is working on Shop and creating new works, expanding the possibilities of lacquerware.

The by-product store is Yamada This project by Takeshi (Tadahonya) and Yoshitaka Yatsu (kumagusuku) explores the mechanisms of material circulation and the value and possibilities of things. They collect waste materials from artists' studios and production sites, and create new Products and artworks from the by-products of art.

Kosei-do is a Kyoto mounting store. Traditional mounters wash and restore hanging scrolls and folding screens, and also work on paper crafts. For this project, they finished the lantern by pasting antique Japanese paper on it.

Yoshida Mokko produces mainly solid furniture using wood from Kyoto ・Kyoboku Town, respecting the mountains, trees, and the environment. In response to the microplastic issue, "/suw," a straw made of lacquer and wood, produced together with Tsutsumi Asakichi Lacquer Shop, has been attracting attention.

With the help of each of the four people, the wooden chair was transformed into a lantern, which can now be seen in the courtyard once again, as a monument with a hidden story.

A sketch of a mini Lalantern made by a by-product store

In addition, in the mini lantern Shop, participants were asked to assemble the lanterns and even apply the lacquer with their own hands. Everyone was excited to try lacquering for the first time. They were able to create lanterns that were durable, had beautiful finishes, and were sure to become beloved lanterns.

Things that are made with love and emotion, things that have a story behind them, cannot be easily thrown away. We will continue to make things that will be passed on to the next generation, together with our friends who share the same passion.

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5th anniversary since opening! Connecting people and the community through food

"Food" is something that is at the center of our lives and is familiar to us. It may be the thing that makes us feel the importance of nature and the environment the most. At GOOD NATURE STATION, we value "GOOD for Locals" and directly connect with local producers, collect the products we want to introduce, and sell them at the "MARKET" on the first floor. We have deepened our connections by sometimes visiting the local area, seeing, talking, tasting, and even having them set up a stall in the front plaza "MAENIWA".

After five years of hard work, we held an event with local producers and partners, gathering attractive food options and selling special commemorative products that were only available for this occasion.

See, feel and touch

Exciting food experiences

An event where you could experience GOOD NATURE "food" was held on December 8th and 9th at the main square "MAENIWA". The producers who appeared were all popular people who had previously sold at events and at MAKET.

Omi Sonoda Farm in Omihachiman City, Shiga Prefecture, sold popped rice. They also gave away freshly made rice for free. Omi Sonoda Farm uses a composting machine to turn food waste from the restaurants in the building into compost, which they then use to grow rice. The resulting rice, called "Enkou Rice," is sold at the MARKET on the first floor and is also used in the restaurants in the building, creating a healthy cycle.

As part of our efforts to conserve resources, GOOD NATURE HOTEL KYOTO suggests that guests bring their own room amenities. However, we also sell these to those who wish to own them, with the proceeds being donated to and supported by sustainable activities.

The popped rice machine used at the event was donated to "Omi Sonoda Farm" using this fund to support producers working on recycling-based agriculture. The museum's director, Takeshi Yamashita, visited the farm and presented it to the chairman, Koichi Sonoda. The staff also had the wonderful opportunity to experience planting and harvesting "Enkou rice" first-hand.

We want people to know how delicious food is grown. That's why we're running the organic shiitake mushroom harvesting experience. Since opening, this food experience program has been extremely popular at every event. The deliciousness of these mushrooms has been endorsed by Haruka International in Gujo City, Gifu Prefecture, the first company in Japan to obtain JAS organic certification for mushrooms grown on shiitake mushroom beds. Adults and children alike were excited about the harvesting experience, which can be done right in the city, and enjoyed the feel and aroma of picking the mushrooms.

At the roadside station "Wa" in Wachi, Kyotanba Town, there was a demonstration and sale of roasted chestnuts made from locally grown Kyotanba chestnuts. Kyotanba chestnuts are said to grow deliciously in the thick mist that rises from the surrounding mountains. They are large and flavorful, and are a historic specialty that was presented to the Imperial Court during the Heian period. Freshly roasted, they are fragrant, fluffy, and naturally sweet. Visitors enjoyed this local delicacy.

As a place that connects the town with producers, we will continue to deliver healthy deliciousness. We will also be introducing seasonal flavors, so please stop by.

Crystallization of Connections

Collaboration with the taste of Kyoto

At "MARKET" on the first floor, we have been connecting with local producers and businesses and promoting the charms of the local area under the keyword "GOOD for Local". To commemorate our 5th anniversary, we have prepared original packaging and rare limited edition items that are full of Kyoto character. It was an encounter that both travelers and locals could enjoy.

Kyoto Shodoku Shuzo, a sake brewery in Fushimi, was founded in 1645. The brewery has been brewing sake with rice from the Nishiyama farm in Tanba and water from Fushimi since the 1960s, going back to the basics with the belief that "pure rice sake made only with rice and rice malt is the true form of sake. One of the most special products, organic junmai sake made from 100% JAS-certified "Kyo no Kiraki" rice, is available in a limited original bottle design. In addition, only 100 bottles of "Junmai Ginjo Shiboritate," a fresh new sake brewed with new rice, will be available. The soft taste and natural slight effervescence are a delicious taste that is only available at this time.

From the time of opening, "Kyo no Supuya", which will be sold at "MAKET" on the 1st floor, has a collaboration soup only here, only at this time. Kyoto A soup made with white miso from Kujo Negi Katayama Shoten, Kyoto ・ Potage soup using the sweet potato "Fukumura Saki" grown organically and pesticide-free in Ayabe City with the skin. Made from seasonal Kyoto vegetables, it has a rich taste with no additives. It can be stored at room temperature for one year, which is also useful for emergency stocking.

"Maiko-san Anko Butter" has a cute package with GOOD NATURE STATION logo and a maiko eating. It has an image of Japanese food, but Kyoto has many delicious bakeries, and both the bread and the anko are high quality. The special anko butter, made with butter and bean paste made from Hokkaido-grown red beans, goes perfectly with bread. We also paid special attention to making it smooth so that it is easy to spread. It is a single-use size, making it the perfect souvenir.

This is a very happy keepsake that was born from five years of interacting with customers and talking to producers. We will continue to deliver delicious products that will make you want to share them with your family and friends.