The Art of Sustainable Food
Gillie and Marc were honoured to meet Tetsuya, and had the pleasure of dining with him at his world leading restaurant. It was an experience of a lifetime for the food-loving artists! They struck a friendship with Tetsuya over their mutual respect for sustaining a planet that the next generation can thrive in. Inspired, he purchased a number of their conservation based sculptures for display in his restaurants.
The artists were moved, and decided to create a project that would allow other restaurants to express that, they too, believe in the importance of sustainability – especially relating to food – which is the most critical issue facing humanity today.
Two of their sculptures, titled She was a nature love and He was a nature lover represent the importance of these philosophies!
Restauranteurs (and even home cooks!) that display these bronzes will be stating their support for sustainably sourced food, reducing wastage, and considering minimal use of pesticides/antibiotics as a critical move for the longevity of our species.
Look for them in your favourite restaurants throughout the world, and know these locations are making a powerful statement that will impact the food industry as a whole!
Tetsuya’s Restaurant is located in the centre of Sydney at 529 Kent Street. Tetsuya Wakuda refurbished an heritage-listed site, with influences of traditional Japanese-inspired style, to create a serene dining enclave in the city.
Tetsuya’s serves a degustation menu. The degustation is unique, based on the Japanese philosophy of using natural seasonal flavours, enhanced by classic French technique and utilising the freshest possible ingredients. Tetsuya designed his own on-site “test kitchen” within the restaurant to enable him to create the constantly evolving and inspiring dishes on which he has built his esteemed international reputation.
imitaka Azuma was born in 1954 on the Southern Japanese island of Kyushu. He was raised, with his two brothers, by both his parents and grandparents in a bustling household where there were many mouths to feed.
Kimitaka entered the world of Japanese cuisine when he was only sixteen years old. The strict almost feudal culture of his senior co-workers attracted him at an early age. As he served his apprenticeship Kimitaka came to be regarded as family to his co-workers. His natural skill and technique in the kitchen was quickly recognized by his peers and superiors.