CNN’s ‘Food for Thought’ explores the sustainable culinary trends in Tokyo


This month, CNN’s ‘Food for Thought’ travels to Tokyo, the city that many refer to as the culinary capital of the world.

Tokyo has held its reputation as the city with the most Michelin stars in the world with over 200 exceptional dining locations, and now 12 top Tokyo restaurants have a Michelin Green Star in recognition of their dedication to sustainable ingredients and methods of cooking. In this brand-new 30-minute program, CNN visits five Michelin Green Star establishments, meeting the creators behind exquisite food with an environmental conscience. ‘Food for Thought’ explores what food trends like plant-based food, sustainable fishing, and food waste reduction look like for high-end fine dining.

The biggest problem related to CO2 emission in the culinary world is growing livestock, says Kotaro Noda, Executive Chef of FARO, who aims at providing fine dining through vegan dishes minimizing the emission of carbon dioxide. The Italian-Japanese restaurant won its first Michelin star with Noda at the helm in 2021, going on to win a green Michelin star the following year for its commitment to local, seasonal produce and a wide array of vegan dishes, such as potato spaghetti, vegan panna cotta made with soy milk and asparagus, and even a vegan cheese board. In charge of desserts is Italian-trained pastry chef, Mineko Kato, whose stunning creations look more like modern art than food.

Next, CNN hears from legendary Japanese chef Yoshihiro Narisawa who has developed a signature style all his own. In reverence to the power of local ingredients, he embraced Japan’s “satoyama” culture — “a place where people and nature coexist in harmony with forests and the sea”. Narisawa calls his culinary approach “innovative satoyama cuisine”, channeling Japan’s traditional regenerative farming system in dishes such as Soup of the Soil and Bread of the Forest.

CNN visits Florilège, a Michelin two-starred restaurant that has gained a Michelin Green Star thanks to head chef and owner Hiroyasu Kawate‘s dedication to using ingredients that are simple and sustainable. Kawate uses those ingredients to create unique dishes for his guests seated around a large open kitchen. Here they have ringside seating for the preparation of his spectacular tasting menus, which he and his chefs present with the story behind each dish.

Food for Thought trailer:

Food for Thought images:

Airtimes for 30-minute special:

Saturday, January 14 at 1:30 pm HKT

Sunday, January 15 at 12 pm HKT

Monday, January 16 at 6:30 am HKT

About CNN International

CNN’s portfolio of news and information services is available in seven different languages across all major TV, digital and mobile platforms, reaching more than 475 million households around the globe. CNN International is the number one international TV news channel according to all major media surveys across Europe, the Middle East and Africa, the Asia Pacific region, and Latin America, and has a US presence that includes CNNgo. CNN Digital is a leading network for online news, mobile news, and social media. CNN is at the forefront of digital innovation and continues to invest heavily in expanding its digital global footprint, with a suite of award-winning digital properties and a range of strategic content partnerships, commercialized through a strong data-driven understanding of audience behaviors. CNN has won multiple prestigious awards around the world for its journalism. Around 1,000 hours of long-form series, documentaries and specials are produced every year by CNNI’s non-news programming division. CNN has 36 editorial offices and more than 1,100 affiliates worldwide through CNN Newsource. CNN International is a Warner Bros. Discovery company.




SOURCE: CNN International

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Betty Tűndik
Betty Tűndik
Hi everyone! Nice to e-meet you! Here are a few things you should know about me. I am a conscientious, open-minded, adaptable to new experiences, and ambitious Business Development Manager with a Bachelor's Degree in Economics - Banking, Finance, and Accountancy. Through my studies, I've also obtained many naturopathic and nutrition degrees as well. Part-time jobs have added marketing, network marketing, event management, and store management skills to my experience throughout my career. Throughout my career, I have also been a Hotel Manager and owned a Bar/Restaurant & Internet Cafe. My online marketing and social media interactivity experience was gained when I and my husband started a business with an online/organic webshop & healthy lifestyle consultancy. I've improved my English at Cambridge Academy of English - 2003, in Cambridge. I live a conscious lifestyle, and try to protect the ecosystem. Animal lover and capable of helping others without judgment or negative reactions, this is thanked my knowledge in holistic therapies and the naturopathy courses I've followed. I cannot leave for my spiritual growth and the continuous development in alternative and holistic therapies, so I'm learning at Kyron School of New Consciousness, receiving a Bio Energo-therapist diploma. Thanks to all my experiences I've decided to venture into publishing and writing, while also continuing to learn many new things daily. I hope you enjoy reading my hand-picked news and check back for my weekly articles.


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