Chef Murota Takuto's restaurant is tucked away in a quiet corner of trend-setting Shibuya. Uniquely, he insists on using wild game, culled as so-called pests that can destroy crops or cause other harm. Wild game isn't mainstream in Japan, so as much as 90% goes to waste. He expresses his waste-not philosophy, using the bones and even the blood, as well as the meat, in his cooking. He believes that if we take a life, we owe that life a debt of respect. And his culinary creations are his way of repaying it.
Wild animals considered "pests" are regularly culled in Japan. As much as 90% of the meat goes to waste.
Chef Murota Takuto insists on using wild game sourced from "pest" animals.
In the waste-not spirit, he makes use of even the bones and blood.