Pizza 4P’s Tokyo serves new dish with Patagonia’s soil-regenerating pasta

Pizza 4P’s Tokyo has partnered with Patagonia Provisions to introduce a special menu featuring pasta certified to promote soil regeneration. The new dish debuted last week, and showcased Patagonia Provisions’ “organic pasta,” part of the brand’s food division, which is focuses on regenerative organic farming.

The pasta is the world’s first to receive Regenerative Organic Certification, a designation that ensures the entire farming system, from soil and livestock to the farm workers themselves, is sustainably managed. This philosophy aligns with Pizza 4P’s Tokyo’s core concept of “Oneness,” which emphasizes the interconnectedness of all living things and the environment. Through this collaboration, the restaurant aims to raise awareness about regenerative organic farming, which promotes ecological restoration and sustainability.

The pasta is made from organic durum wheat and Kernza, a perennial grain that does not need to be replanted each year. Kernza’s long roots improve soil health, prevent erosion, and protect groundwater from pollutants. In addition to its environmental benefits, the pasta is produced using traditional Italian methods in a specialty factory in Brooklyn, New York, and contains more than eight times the fiber of standard pasta, offering both nutritional and environmental advantages.

Kazunari Kubota, Global Brand Director of 4P’s, expressed his respect for Patagonia’s mission to save the planet. “Pizza 4P’s Tokyo’s concept is ‘Oneness,’ and Patagonia’s commitment to regenerative organic practices truly resonates with this idea that everything is connected. Through this special menu, we hope to share these values with our customers,” he said.

The dish featuring this regenerative pasta, called the “Patagonia Provisions Penne White Ragu Gratin,” pairs the pasta with a light white ragu sauce made from pork sourced from Hasegawa Natural Farm, simmered with white wine and chicken broth. The dish also incorporates vegetables from 4P’s contracted farms and uses a blend of homemade mozzarella, Gruyère, and Parmigiano Reggiano cheeses.

Katsuhiro Kondo, Director of Patagonia Provisions, said the collaboration marks the first time this certified pasta has been used in a restaurant. “This pasta not only helps soil regeneration, but it is also healthy and delicious. We hope everyone will enjoy it,” Kondo said.