Stepping out at each step is a step toward raising awareness.
After returning to Japan, Mr. Ishimatsu was invited by Mr. Tamaru, the representative of "Green Wise," to participate in the opening of "Malta," as he shared his beliefs. Now in its fifth year, he says that he is gradually beginning to see what the restaurant should be aiming for in the future.
Marta" is located in the lush green town of Chofu, and we have been gradually improving the environment by taking our time, not rushing, and paying sincere attention to the customers who come to our restaurant. As our grassroots efforts have gradually gained recognition, customers are spending more and more time at the restaurant, some staying for as long as five hours at dinner.
Malta also provides free food and other services for children under 6 years old, which has been well received by families with children. We have also found value in the unprecedented food experience, such as the opportunity to enjoy a bonfire and interact with the plants in the garden," he said.
A plate of wood-roasted bamboo shoots confit with beef fat, wild garlic scallion boy, asparagus leaves and beef cured ham, with an original sauce of fermented lotus root and princess peel in the center. The rustic flavor of seasonal organic vegetables and the luxurious prosciutto ham that stimulates the appetite , and the marriage with the original sauce is superb.
The main dish, wood-roasted aged meat. There are a total of four kinds of condiments prepared as condiments. The first, a manual pepper mill made of ceramic on the left, is prepared with Tasmanian pepper berries , and the three small plates include, from left to right, a mountain udo sauce, a salt from Oshio, and a young octopus pickle with horseradish and watercress. All of these condiments go perfectly with the aged meat. Of course, it is also recommended to enjoy the taste of the ingredients themselves with a subtle aroma of firewood without using any condiments.
All drinks at Malta are created by Mr. Toyama, who worked as a sommelier at Gris in Yoyogi Uehara and LURRA° in Kyoto. . On the right is a non-alcoholic cocktail of blueberry and conifer, and on the left, a gin and tonic of horseradish and wild arugula. . Both cocktails make use of herbs from his own garden.
After dinner, you can enjoy coffee or tea. This organic tea is also made from crow pea and seeker's leaf, which are considered weeds collected from our own garden, mixed with fermented golden osmanthus honey. It is surprisingly light and refreshing. It has a refreshing effect and further enriches the after-dinner satisfaction.
Mr. Ishimatsu does not force his values on others, but rather uses his attitude to communicate his concern for diet and the environment. On the other hand, he was embarrassed to admit that his interest in clothes is indifferent, but he also talked about "boho-nomad," a concept with which he has a lot of sympathy.
I have been impressed by the way many fashion brands have been communicating about sustainability and the SDGs recently. Among them, I feel that Boho Nomade is taking on the challenge of making essential efforts, and I have a lot of sympathy for them.
I don't usually wear sandals at work, but since I am always in close contact with nature, they are perfect for when I go to the river or play outdoors with my children. They are made of recyclable materials, and I feel a sense of affinity with the atmosphere of our store.
HAWAII ¥9,900 A fully vegan standard sandal with a recyclable polypropylene upper and a 100% rubber outsole. Assembled with a heated iron and glue, no sewing is required, making them environmentally friendly. They dry quickly even when wet and can be machine-washed in a net.
