We are food store and cafe that believe a good meal starts at the source. That's why we stock the best ingredients and support sustainable farming.  

 
 
 

QUALITY

Provincia was born out of the love for good quality food. We stock only the finest european groceries and fresh local produce and proudly support the artisan farmers, growers and suppliers who share the same passion for food.

 
 

INSPIRE

We love food so much that we want to inspire you to explore new tastes. We do this by releasing delicious and healthy recipes, and running cooking classes & demonstrations.

 
 

SUSTAINABILITY

We support sustainable and ethical farming and food production. It's better for the environment, and better for your health. We oppose large scale factory farms that harm the environment, pollute our foods with chemicals, and mistreat animals.

 
 

TOKYO, JP

The First Venture

1998

After saving his wages from the Nagano apprenticeship, Chef Sakamoto took out a loan and opened Chotto Kai, his first restaurant in Tokyo. Using simple, seasonal ingredients, he was able to bring the luxury of kaiseki to all. Because he incorporated some of the Hong Kong flavors his mother had inspired in him, Chotto Kai was both a huge success and a unique contribution to Tokyo’s culinary landscape.


During his eighth year at Chotto Kai, he befriended ramen shop owner Rei Fukui. Chef Sakamoto had stopped by her front stall for a quick dinner and fell instantly in love with her take on the springy yet soft noodle. Every ingredient was meticulously prepared, just like each kaiseki course.

 
 

HONG KONG

A New Challenge

2016

Chef Sakamoto implored chef Fukui to share her methods. She said that she would only teach him the basics if he promised to bring the art of ramen abroad. He brought the proposition to his family, and his mother immediately urged him to go to Hong Kong.


The next week, Chef Sakamoto flew to the “Pearl City” and discovered that he felt more at home than ever. He knew that he could meld the umami flavors and smoky scents of Cantonese cuisine with the richness and nuances of ramen. He went back to Tokyo to learn from Chef Fukui, and with her blessing, returned to Hong Kong seven years later.