Luxury HotelsDirectoryBeach ResortsBoutiqueParisLondonNew YorkTokyoLuxury HotelsDirectoryBeach ResortsBoutiqueParisLondonNew YorkTokyoTributary's fine dining restaurant, ōkta farm and kitchen, operates on a direct farm-to-table model, sourcing fresh produce daily from the adjacent regenerative farm operated by hotel owners Katie Jackson and Shaun Kajiwara. This connection between the hotel, restaurant, and farm creates a distinctive culinary experience rooted in regional agriculture.
Check availability Official websiteThe hotel's restaurant, ōkta farm and kitchen, is a fine dining establishment dedicated to showcasing regional ingredients and sustainable practices.
Every day, the neighboring farm supplies the restaurant kitchen with fresh produce cultivated using regenerative agricultural methods.
The farm operates under the stewardship of hotel owners Katie Jackson and Shaun Kajiwara, who envisioned a direct connection between hospitality and the land.
The regenerative farm practices enhance soil health and biodiversity while producing ingredients specifically for the restaurant.
This direct supply arrangement ensures the kitchen has access to fresh, known-source ingredients year-round, eliminating middlemen in the supply chain.
The hotel positions itself as a destination for guests seeking an authentic connection to regional agriculture and culinary practices.
Group cooking classes connect guests directly to the kitchen's approach and the farm's produce.
Oenology courses (wine education) complement the fine dining experience, pairing wine knowledge with meals.
Wine tasting, vineyard visits, and winery visits are available to guests interested in the Willamette Valley's wine region.
The restaurant is ōkta farm and kitchen, a fine dining establishment at Tributary.
The restaurant sources fresh produce daily from an adjacent regenerative farm operated by the hotel owners Katie Jackson and Shaun Kajiwara.
Regenerative agriculture is a farming method that enhances soil health and biodiversity while producing fresh ingredients for the restaurant's kitchen.
Yes, group cooking classes are offered, connecting guests to the kitchen's farm-to-table approach and the farm's seasonal produce.
Oenology courses provide wine education for guests, with tastings, vineyard visits, and winery tours also available.
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Sources: relaischateaux.com
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