Before Obubu

I was living in New York City. I found myself juggling multiple jobs—a combination of roles in service and hospitality along with work rooted in my studies of anthropology and environmental studies. After spending a bit too much time in the back of a tiny Manhattan kitchen as a sushi apprentice, I realized I needed a shift in perspective: from handling fish to nurturing flowers. So, I left the restaurant industry and became a gardener overnight. I fell in love with working outdoors and felt extremely appreciative to be surrounded by flora and fauna in the busiest city in the U.S. This job, along with my wonderful coworkers, ultimately led me to Obubu.

Why Obubu

For one reason or another, I’ve spent around seven years in the Japanese restaurant industry, working in nearly every role—from hostess and bartender to dishwasher and chef. Naturally, the more time I spent enjoying free sushi and sake, the more I wanted to understand what I was selling. Sushi chefs make great friends, too, and eventually, they inspired my first trip to Japan. I was instantly captivated, especially visiting during springtime, when Japan is at its most beautiful. After returning to the U.S. and working as a gardener, I struck up a conversation one day with a coworker whose spouse was Japanese. He mentioned an internship program on a tea farm he had toured in Wazuka that sounded like the ideal blend of my interests—plants and Japanese gastronomy. So, I applied, and soon I was off to Japan once again.

Time at Obubu

Obubu has given me the chance to experience Japanese life in ways I never expected. I connected with other interns over food, drink, and culture—from making sushi (naturally) to enjoying the most American non-American burgers at the local diner (highly recommend The Koby’s!). Working outdoors around Obubu and in the tea fields has been deeply rewarding. Some of my favorite moments included riding in the back of the Kei truck, spending full days farming with Akky-san, and running various errands around Wazuka. Beyond the hands-on work, the internship offers a unique opportunity to deepen your understanding of tea culture while forming friendships and memories that go beyond borders. Weekend road trips with my colleagues—shoutout to Holden, Jack, Beatrice, Marcello, Julie, Vincent, Alayna, Clover, and Katrina—were unforgettable. We visited places most travelers miss on short visits to Japan, like Amanohashidate, Ine, Awaji, Naruto, Kinosaki, Ibukiyama, and Tokoname, to name a few. I’m immensely grateful to have had the chance to live in Wazuka at Obubu, with all of its quirks and stunning starry night skies.

After Obubu

After Obubu, I plan on staying in Asia for a while, though not in Japan. I’m torn between embracing my 24-year-old vagabond spirit as long as I can or heading back to New York City for more stationary adventures. For now, I know I’ll be visiting South Korea and Vietnam, that there are gardens in NYC waiting for me, that my cravings for kare udon have only grown, that I know a lot more about tea, and that I hope to continue to be covered in dirt and in good company wherever I go.