The Kagoshima wagyu, for example, is from a farm that favours well-flavoured meat over marbling and the 1,000 cattle it breeds each year are fed high-quality roasted soya beans mixed with recycled proteins collected from local food factories and the farm’s koji (rice malt). Diners can pick their own chopsticks, which are made from salvaged cedar wood trimmings. After use, they are sent to ChopValue Singapore to be upcycled into furniture.
When the seasons in Japan change, so do the crockery. “Humans feel through our five senses. So I use bowls with silver-coloured insides during the summer months to give a cooling sense,” Imamura explained. He discreetly observes diners when they enter to gauge their body temperature and adjusts the amount of salt level accordingly – if you look like you’ve been out and about, more salt would be used compared to someone who came straight from an air-conditioned office.
Imamura’s goal is for diners to walk out of the restaurant with pictures of the seasons and his childhood memories in their minds, while appreciating the effort taken to grow each kind of produce. He said: “The Japanese philosophy is about helping each other and treating ingredients with respect. I want guests to enjoy healthy food made with love for our ingredients.”
And of course, leave with smiles on their faces.
This Michelin-starred Japanese chef once tasted leftover sauces to hone his culinary skills & Latest News Update
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This Michelin-starred Japanese chef once tasted leftover sauces to hone his culinary skills & More News Today
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