The zero waste restaurant in Yokohama that doesn’t need a grand menu
Nestled in the bustling streets of Yokohama is KITCHEN MANE, a beacon of sustainable dining that recently garnered Japan’s inaugural three-star accolade from the “Food Made Good” rating program in 2021.
A pivot towards sustainability in dining has been much talked about, but few restaurants have actualized it as effectively as KITCHEN MANE. Central to the restaurant’s ethos is a concerted effort to mitigate food wastage. Firstly, there is no grand menu in their restaurant. They’ve forged partnerships with local farms to incorporate the day’s available vegetables into their dishes. Not only does this ensure fresher produce for diners, but it also means fewer crops end up as food loss. Scraps, inevitable in the dining, are composted, turning potential waste into nutrient-rich soil. Any untouched food doesn’t head to the trash but is donated to food banks, emphasizing community responsibility.
Further enhancing its eco-friendly credentials, KITCHEN MANE conscientiously sources its ingredients. By collaborating with local farmers and producers, the restaurant is not just supporting the local economy but significantly cutting down the environmental ramifications of long-haul food transportation. It doesn’t even address non-standard vegetables as so, because the staff knows that they are tasty vegetables at their very base.
For those inclined towards a plant-based diet, there’s a bonus: the establishment offers a full vegan meals. It’s a nod to the increasing desire for plant-based options and underscores the restaurant’s adaptability in a rapidly changing culinary landscape.
Yet, sustainability isn’t KITCHEN MANE’s only badge of honor. Fresh, seasonal ingredients are the cornerstone of its culinary philosophy. Through traditional cooking techniques, the restaurant whips up an eclectic mix of dishes, spanning from Japanese to Italian and even Mediterranean flavors. Making sure the food is delicious, fun and cute is important for KITCHEN MANE, as these allow them to start conversations about sustainability.
