Rendang daun kayu is one of the variations of rendang cuisine and is included in traditional Minangkabau food. This cuisine has existed since the ancestors of the Harau community, Limapuluh Kota Regency, West Sumatra, Indonesia, and has been passed down from generation to generation until now. Young people's (generation Z) lack of interest in preparing rendang daun kayu is presently a cause for concern regarding the future of this cuisine. This research aims to determine the extent to which the Harau community's social capital plays a role in preserving rendang daun kayu dishes to ensure the continued existence of this traditional cuisine. The descriptive qualitative method was used to obtain an overview of the community group's efforts to preserve rendang daun kayu cuisine and to determine the level of social capital. Interview guides and in-depth interviews were utilized to collect data alongside primary and secondary data. The selection of informants was conducted using snowball sampling. Source triangulation analysis was used to answer the research objectives. Based on the results of the study, it is known that the level of social capital of the Nagari Harau community in preserving and sustaining wood leaf rendang cuisine is classified as good/firm and is in the dominant linking social capital category. The level of social capital owned by the Harau community is easy to develop in preserving wood leaf rendang cuisine as a characteristic of rendang cuisine in their area, and the sustainability of traditional cuisine through processed wood leaf rendang will be maintained.