Every day in Japanese restaurants, a huge amount of food is wasted.
This waste created by mass production / mass consumption has a serious adverse effect on our living planet.
Our aim is to waste no food at all, and be driven by "circulation and regeneration".
First, we recycle all of our waste.
Organic materials are taken home and composted in a self-run farm,
creating precious soil to ensure the success of next season's crop. This renews the cycle of life.
All the crops raised there are returned to my restaurant to be enjoyed by my customers.
In the composting process, organic materials are decomposed and become fertilizer.