About Yamabushi Farms

Who We Are Yamabushi Farms was founded in 2024 by three Japanese-American climbers from Los Angeles — Tadashi, Lenny, and Tyzo. Tadashi’s family has cultivated mushrooms in Japan for eight generations, and we built our farm on that tradition: meticulous growing methods, small-batch production, and uncompromising quality. How Our Mushrooms Are Grown We grow Lion’s Mane, Shiitake, Trumpet, Turkey Tail, and Maitake mushrooms on hardwood blocks in a controlled indoor environment where we precisely manage temperature, humidity, and airflow. We never spray our mushrooms with anything, ever. This results in clean, consistent, restaurant-grade mushrooms every harvest. Our mushrooms are trusted by Michelin-recognized restaurants including Shojin, N/Naka, Horses, Joliet, and Kojima, and we sell weekly at farmers markets across Los Angeles: Brentwood, Westchester, Manhattan Beach, and Marina del Rey. How Our Products Are Made We only use the fruiting body — the actual mushroom you cook with — never any fillers (other farms often include "mycelial biomass" that is a mix of the roots of the mushroom and whatever grain they are growing on). Any mushrooms not sold fresh to restaurants are carefully dried and crafted into our tinctures, teas, capsules, and powders, ensuring zero waste and maximum potency.Read their story