The latest trend in fine dining has nothing to do with molecular gastronomy or pan-Latin fusion: Sustainability is the new order of the day. At the influential World¡¯s 50 Best Restaurants awards ceremony in London last month, the organizers presented their first Sustainable Restaurant Award to Narisawa, helmed by Tokyo chef Yoshihiro Narisawa.
¡°In the kitchen, I will keep trying to use our traditional food products ¡ª rice, soy beans, Japanese fermented foods ¡ª and bring those to the fine-dining scene,¡± Narisawa commented after the ceremony.
The award, audited by the British-based Sustainable Restaurant Association (whose president is star chef Raymond Blanc), coincides with the launch of its global sustainability rating system. A nonprofit organization established in 2010, the SRA determines ratings by first checking whether ingredients are organically and ethically produced, and sourced locally. It also considers the restaurant¡¯s waste- and water-management strategies, as well as its charitable contributions to the community.
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