Haruki Sato

Haruki Sato

Haruki was born and raised in Dewaya Inn, in Nishikawa town, at the mountainous heart of Yamagata. He is the fourth generation proprietor and chef of this traditional guesthouse, where he combines local sansai (mountain vegetables) traditions with his formal chef’s training in Tokyo restaurants over ten years ago. His personal motto is “make things from the mountains” and his professional motivation is to share mountain and foraging knowledge with the wider world. He firmly believes that by actually experiencing the mountain yourself, you can understand these things better than reading books or listening to explanations. Message to participants of Mountain Foraging at Dewaya Inn: “I hope you can deeply feel a Japanese way of life through the natural and traditional treasures here in Nishikawa.”
Haruki Sato of Dewaya in Nishikawa

Haruki Sato


Head Chef

Our Guides

Yoshihiro Akino 

Kazuhiro Hayasaka of Daishinbo Shukubo Pilgrim Lodge on Mt. Haguro

Kazuhiro Hayasaka 

Eiji Shinozaki from Zenpoji Temple in Tsuruoka

Eiji Shinozaki 

Our Experiences

Zen at Zenpoji 

Yamabushi Guided Pilgrimage on Mt. Haguro of the Dewa Sanzan

Trek with Yamabushi: Mount Haguro 

Yasuo Shibuya foraging for mushrooms on Mt. Gassan for Dewaya in Nishikawa

Mountain Foraging at Dewaya Inn 




Yabase, Tsuruoka, Yamagata, Japan

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Megurun aims to support sustainable rural communities. To achieve these aims, we gained a travel agency license registered with the governor of Yamagata Prefecture: Region 282.