Osaka Chefs Partner with French Champagne Maker Telmont on Sustainable Seafood

A company formed by chefs from renowned restaurants in Osaka has teamed up with French champagne maker Telmont on providing sustainable culinary experiences.

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A group of traditional Japanese restaurant owners in Osaka has entered into a collaboration with French champagne maker Telmont with the aim of creating sustainable food. Together, their mission revolves around presenting culinary experiences featuring underutilized fish, often overlooked in the market, paired with champagne. This initiative encourages contemplation on the future of food and aligns with the United Nations Sustainable Development Goals (SDGs).

Chefs Take the Initiative

Leading the charge on the culinary front is Relation Fish. The company was founded in 2022 by owners of Michelin-starred Japanese restaurants like UNKAKU in Osaka's Kita Ward and Kashiwaya in Suita City. Its core mission is to develop eco-conscious, fish-based dishes and spread the word on this type of sustainable food.

Relation Fish's endeavors have expanded to include initiatives such as aquaculture of herbivorous low-environmental-impact fish. The company has begun with the mottled spinefoot in Wakayama Prefecture. 

The vision and efforts of Relation Fish strongly resonated with the French champagne maker Telmont, leading to a collaborative endeavor focused on innovative cuisine.

The First Step

The collaboration kicked off with a one-day event at Kashiwaya on October 28, featuring a special menu paired with champagne. The menu included an appetizer of mottled spinefoot sashimi rolled with white turnip and shimeji mushrooms that showcased the underutilized, farm-raised fish. Telmont provided carefully selected champagne to complement the dishes. The event was fully booked.

French champagne maker Telmont
Appetizers prepared using mottled spinefoot sashimi, each thoughtfully paired with champagne, for the Kashiwaya event in Suita City. (©Sankei by Hiroko Kitamura)

At the press conference for the Kashiwaya event, Owner and Head Chef Hideaki Matsuo, also Vice President of Relation Fish, shared his message. "We aim to begin by sourcing ingredients from environmentally conscious producers, gradually fostering awareness among our customers through communication. We hope this event serves as the starting point for this global collaboration."

Laurent Perraudin from Telmont added, "To realize sustainability, one must take that initial step. Our values align with those of Relation Fish, culminating in this collaborative effort. We look forward to continued cooperation in the future."

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