Aoyama welcomes new sustainable restaurant Hoshi no Kitchen

Aoyama district of Tokyo sees a new forward-thinking culinary experience: ITOCHU SDGs STUDIO RESTAURANT, or “Hoshi no Kitchen.” The innovative dining concept operates on the theory that changing perceptions can lead to societal transformation.

Inspired by the family-friendly eateries that once catalyzed Japan’s acceptance of Western cuisine, Hoshi no Kitchen is ushering in a new era of palatable sustainability. The restaurant’s raison d’être is to make sustainability accessible and delectable to everyone, from children to adults. It’s an innovative approach that’s helping to reshape attitudes toward the Sustainable Development Goals (SDGs) set by the United Nations to promote prosperity while protecting the planet.

Amid a growing urgency for food evolution in the interest of planetary health and human wellness, sustainable ingredients and recipes are gaining traction. However, the notion of ‘sustainable dining’ has often been seen as elitist and inaccessible. This is an idea Hoshi no Kitchen seeks to disrupt.

The restaurant’s signature dishes, which incorporate sustainable ingredients, are served up in an atmosphere that is as inviting as it is sophisticated. This innovative approach invites a diverse array of diners to experience first-hand the delectable side of sustainability.

One key aspect of Hoshi no Kitchen’s sustainable strategy is its collaboration with the Japan Sustainable Restaurant Association. The Association’s involvement ensures that menu items are carefully curated, using ingredients that take into account the environmental and societal impact.

Another sustainability pillar at Hoshi no Kitchen is the Tableware Reuse Project “TRANSFER,” an initiative launched by Transit General Office Inc. The project aims to revitalize overlooked commercial tableware, giving them a new lease on life and significantly reducing environmental waste in the process.

But the restaurant’s sustainable efforts don’t stop there. Hoshi no Kitchen is also participating in green initiatives such as converting waste cooking oil into hand soap, and transforming food waste into biogas for power generation.

The restaurant’s “Sustainable Topping Bar” is another notable feature, offering patrons the option to customize their dishes with a variety of sustainable ingredients. The act of choosing from these ingredients goes beyond the sensory experience. As customers enjoy their customized dishes, they learn about the origin and story of the ingredients, deepening their understanding of sustainability and its impact on the future of the planet.

Hoshi no Kitchen, thus, serves as a shining example of how restaurants can lead the way in fostering a sustainable food culture. By challenging the notion that sustainability is inaccessible, it provides a delicious and enjoyable experience that invites everyone to participate in the planet’s future.