Plant loving

April 7, 2026 - When the chef knows the local farmers and producers by name, you know you’re in for a treat. Dig into heirloom veg, hand-picked tea, island-buzzed honey, and the goodness of family-run partnerships.

Eat With Six Senses is the love language of the land spoken by our kitchen teams. Watch our chefs get creative crafting dishes and drinks that nourish from the ground up. Then taste the fruits (and veg) of their labor on menus that change based on the goodness that ripened overnight.

Live life on the veg at Yamada Farm, Kyoto

Rolling across the fertile fields of Fushimi Ward, just 13 kilometers from Six Senses Kyoto, Yamada Farm is a seventh-generation, family-run operation led by Koichi Yamada. The family cultivates rice and seasonal vegetables using time-honored agricultural methods, resulting in produce that is vibrant and packed with nutrients.

Working in close partnership with Koichi, Chef Shishikura at Sekki restaurant brings these ingredients to life with an inspiring menu guided by sekki, Japan’s 24 micro-seasons. By honoring the harvest and celebrating seasonality, each ingredient shines at its natural peak of flavor and freshness, bringing you closer to the rhythm of nature with every mouthful.

Sip tea plucked fresh from Qingcheng Mountain, China

In the foothills of Qingcheng Mountain, just 1.5 kilometers from Six Senses Qing Cheng Mountain, we collaborate with renowned local tea producer Ms. Chen Yun Zhu. Min Men Liang Jiang tea is grown naturally, without pesticides or chemical fertilizers, reflecting a respect for the land and traditional farming practices.

Rich in antioxidants, this refreshing tea is served in the hotel’s lounge and throughout the resort. It also features in traditional tea ceremonies and tastings, and you can take part in tea-picking excursions and tea-making workshops. Join our resident tea master for a cup of Sichuan long-spout tea, a centuries-old art form where your drink is poured with theatrical precision.

Life is sweet with island buzzed honey in Thailand

At Six Senses Yao Noi, local beekeeper Khun Sak supplies around 1,000 liters of fresh honey each year from approximately 100 beehives across Koh Yao Noi, Krabi, and Phatthalung. Apiaries are carefully positioned, starting two kilometers from the hotel. Set among fragrant lychee and mangosteen groves, each batch carries a distinctive floral and fruity aroma.

The sweet nectar is stored in upcycled rum bottles, giving the glass a second life while reducing waste. Straight from the hive, honey appears across the resort in your breakfast spread, signature dishes, drinks, and even in our turndown amenities. On arrival, you’ll be welcomed with a fermented honey infusion mixed with turmeric, black pepper, and ginger for a sweet and fiery hit.

Sustainable at heart

Across every Six Senses destination, we tell the story of the land through its people and produce. As Director of Eat With Six Senses, Farah Condor puts it: “Our kitchen teams actively build relationships with producers. Often this means they know the exact farms behind each menu. So the stories behind family-run enterprises, traditional recipes, and heirloom ingredients become their story, and yours.”