The Premium Aichi Eggs Supplied to Michelin-Starred Restaurants

In the heart of Aichi Prefecture, specifically in the city of Miyoshi, lies a relatively small poultry farm known as Kohaku Farm. Despite its modest reputation, over 60% of its clientele consists of wholesale orders for restaurants, including top-tier establishments in Tokyo and Nagoya, many of which boast Michelin stars or are labeled as hard-to-reserve dining spots.

At Kohaku Farm, the flagship product is the exquisite "Tamayura Kohaku" eggs, priced at an impressive ¥4,158 (tax included) for a box of ten. This is in stark contrast to the typical market price for restaurant eggs, which usually range between ¥20 and ¥25 each. What makes these eggs so sought after that chefs are willing to pay over twenty times the usual price?

The Unique Characteristics of Tamayura Kohaku

All restaurants sourcing Tamayura Kohaku eggs agree on one thing: their taste is unrivaled in terms of freshness and purity. Chefs report a striking lack of off-flavors, accompanied by a naturally sweet egg white. These superior eggs are used in a variety of gourmet dishes, such as custards for éclairs in a renowned Nagoya hotel’s pastry section, and featured prominently in artisanal ice creams and cheesecakes.

Notably, the two Michelin-star restaurant "Reminiscence" includes a dish in its course menu that showcases Tamayura Kohaku for an exquisite culinary experience. Chef Kitamura from Tokyo’s "Apotheoz" is so particular about his ingredients that he personally hunts for quality products, and he has expressed his eagerness to use these exceptional eggs.

One of the defining features of Tamayura Kohaku eggs is their clean, refreshing sweetness that mirrors the essence of what an egg should taste like.

The Care Behind the Eggs

You may wonder what kind of nurturing leads to such remarkable eggs. The answer lies in the custom formulation of their feed tailored specifically to the hens' health. Just as humans would tire of eating the same favorite meal day after day, hens also need variety in their diet. Kohaku Farm adapts their feed according to the seasons, ensuring the hens enjoy a diverse diet throughout the year.

Importantly, they do not use vegetables like paprika to artificially enhance the yolk color but focus on incorporating fish meal from sardines into their mix. While sardines typically result in eggs with intense flavors and accompanying odors, Kohaku eggs maintain a pure taste without those undesirable characteristics.

Additionally, by incorporating roasted seaweed into their feed, the farm enriches the hens' diet with minerals, which enhances the balance within the hens, resulting in flavorful eggs free from off-tastes. This formula has been perfected over many years of experience and dedication.

Kohaku Farm’s eggs have captured the hearts of top chefs in Tokyo, Nagoya, and Osaka. One of their products, "Chinshi Banko," is sold at specialty shops like Sapore and Meijiya, where food enthusiasts and beauty seekers fervently appreciate its quality.

For inquiries related to Kohaku Farm, please contact:

- Public Relations Office: Nagase/Ito
- Direct Tel: 090-4409-0426
- Email: tamayura.kohaku@gmail.com
- Address: Kohaku Farm, 7-5 Yawadayama, Miyoshi City, Aichi Prefecture, 470-0224.