The Michelin Green Star is an annual award which highlights restaurants at the forefront of the industry when it comes to their sustainable practices.
These restaurants offer dining experiences that combine culinary excellence with outstanding eco-friendly commitments and are a source of inspiration both for keen foodies and the hospitality industry as a whole.
The MICHELIN Guide Nara 2022 has awarded MICHELIN Green Star to 5 restaurants in Nara.
Chugokusai Naramachi Kuko（1 MICHELIN Star／Chinese）
“We are a husband-and-wife team engaged in sustainable farming. We grow the Chinese and traditional vegetables used in our dishes. Using organic farming methods, we protect the natural environment and keep the soil healthy. We have also set our sights on local ingredients and support local producers.”
Kiyosuminosato AWA（Japanese）
“We protect traditional Nara vegetables to ensure their future. Growing native crops allows us to pass on the local culture and history. We also engage in environmental conservation by way of cyclical farming without the use of agricultural chemicals. The goats we raise eat our vegetable scraps, which are also composted. ”
AWA Naramachiten（Japanese）
“We protect traditional Nara vegetables to ensure their future. Growing native crops allows us to pass on the local culture and history. We also engage in environmental conservation by way of cyclical farming without the use of agricultural chemicals. The goats we raise eat our vegetable scraps, which are also composted. ”
Sanjuhachi（Italian）
“I use biology-based cyclical farming in my garden. I compost the vegetable scraps and return them to the field. If the soil and environment are healthy, you don’t need agricultural chemicals. I am an evangelist for agriculture to the next generation, communicating the appeal of being in touch with the natural environment. I am concerned about future food shortages, so am educating children in these matters.”
Kuramoto Ryori Maruto Shoyu（Japanese）
“We renovated a soy brewery to revitalise local industry. A nearby farmer grows soybeans and wheat in an eco-friendly way. Around 70% of soy lees get thrown out, but we produce zero waste. We do not use agricultural chemicals or chemical fertilisers in our home garden, and we compost the leftover katsuo-bushi from the dashi.”
Related Pages：
What is a Michelin Green Star and How Do You Earn One?
First Edition Of MICHELIN Guide Nara 2022 Revealed
Explore MICHELIN Green Star restaurants in Japan here
