The owner chef Mizuguchi himself has been working with producers, ceramic artists, fishermen, and hunters all over the country for 10 years, conscious of various environmental issues such as food loss, organic vegetables, plastic problems, sea regeneration projects, and ecosystems. It is an entertainment French cuisine that attracts “the best ingredients that have been carefully selected” in a full counter kitchen, which has evolved daily as an owner chef and has built up over many years.
The building is a store that addresses environmental issues and is conscious of reducing CO2 to the minimum amount of waste used in construction work, such as incorporating damaged plates that were used in the previous store into the foundation.
It is necessary to change the value of food and culture according to the environmental changes that are transmitted, and by working on the Sustainable Development Goals (SDGs) as a restaurant business to protect the global environment, a beautiful earth will be created in 50 or 100 years. We will actively work to leave behind.