At the MICHELIN Green Star restaurant Den, owner-chef @zaiyuhasegawa approaches sustainability from a spirit of harmonious respect for nature. Customers are treated to creative dishes based on traditional Japanese cuisine and presented with a sense of fun. Here, vegetables are sourced from organic farmers and grown without pesticides; Hasegawa and his restaurant staff help out with the farmwork. These veggies make up the Takiawase-style ‘Den Salad’ featuring vegetables prepared according to the ingredient. Also concerned about declining catches, Hasegawa sources lesser-known fish, to ensure certain famous species survive. Hasegawa is also a big believer in the Japanese tradition of Mottainai, or letting nothing go to waste. For example, old tables and chairs are reused, reflecting care for precious resources or damaged crockery is patched with gold, preserving value and culture for successive generations. ‘“Den” means “to bequeath”’, Hasegawa explains. “My role is to convey producers’ thoughts to diners.’” 📍 Kyoto, Japan

Illustration by @alicevandewalle_

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