"The sustainability that I believe in is utilizing everything. (...) I realized seafood distribution has so much waste so I started doing business to showcase dishes that can be made out of the parts that people are usually throwing away."- Yuji Haraguchi, owner of Osakana
Mottainai treats cooking as a theater piece, while also advocating more sustainable practices. We are invited to understand cooking, from how to tie the apron, to incorporating items we usualy see as waste.