Sustainability

In recent years, we have come to believe that fine cuisine holds powerful potential to bring about meaningful change in the world. Rather than simply asking how we can "live without harming the environment," we now ask: how can we "live to protect it"?

Protecting the environment is our highest priority, and the role of the chef extends far beyond the walls of the kitchen. To both our suppliers and our guests, we serve as leaders—with a responsibility to shape the culinary trends of tomorrow. Above all, chefs are guardians of biodiversity.

We have a responsibility to take action in preserving biodiversity, to influence not only the culinary world but the broader field of food, and to fulfill our role in protecting the natural ecosystems that sustain us.

At Kanamean Nishitomiya, we promote sustainable practices aimed at protecting limited marine resources, conserving the environment, and preserving fishery resources.

Consuming seasonal seafood caught in local waters contributes to the expansion of demand for "sustainable seafood". By supporting fishing practices that harvest only what can be consumed during the appropriate season, we help to suppress overfishing.

Moreover, by consuming seasonal local seafood at its place of origin, the need for long-distance transportation and extended frozen storage is eliminated, contributing to the reduction of CO₂ emissions and supporting environmental preservation.

These refer to marine products caught or cultivated using environmentally responsible methods, such as refraining from fishing during spawning seasons, establishing size regulations to protect juvenile fish, modifying fishing gear to avoid bycatch of seabirds and marine mammals, and practicing aquaculture in ways that minimize environmental impact.

With the advancement of aquaculture technology, Kanamean Nishitomiya incorporates seaweed cultivated entirely on land using the world's first system of underground seawater. To contribute to the protection of nature, it is essential to strike a balance between wild-caught and farmed seafood.

To ensure that future generations can continue to enjoy delicious seafood, each of us must remain mindful of "sustainable seafood" and take action to preserve the richness of the ocean and its marine resources.

"Sustainable seafood" refers to seafood caught through fisheries that do not adversely impact fishery resources or the natural environment, or farmed through methods that take both environmental and social considerations into account.

Since its founding in 1873 (Meiji 6), Kanamean Nishitomiya has continued to preserve its traditional sukiya-style wooden architecture. By inheriting this truly sustainable form of architecture and presenting it in a modern context, we connect the past with the present, and the present with the future.

The building is constructed using natural materials—wood, paper, soil, and stone—that have long supported Kyoto’s traditional sukiya architecture. Timber from Kyoto's thinned forests, such as cedar, cypress, and pine, is used along with traditional Kyoto craft materials including hyogu (decorative mountings), tategu (interior fittings), tatami, and hand-crafted washi paper.

Kyoto served as Japan’s capital for over a millennium, from the Heian period through the Edo period. During that time, people from across the country gathered, and over the course of its long history, Kyoto developed a distinctive and refined culture.

Supporting this culture are Kyoto’s traditional industries. These industries produce goods that are deeply connected to Japanese culture and daily life, using time-honored techniques and craftsmanship. Their high level of skill has not only defined Kyoto's identity, but also formed a vital foundation of Japanese culture as a whole. Thanks to the mastery of generations of artisans who have continued to uphold these traditions, they are still carried on today.

However, Kyoto's traditional industries now face various challenges—including a shortage of successors, declining demand, and difficulty in securing raw materials. In response to these issues, Kanamean Nishitomiya actively incorporates elements of Kyoto’s traditional industries into its ryokan and shares this culture with guests.

Of the 74 officially designated traditional industries, Kanamean Nishitomiya features a wide range of crafts throughout the property, including:

These traditional crafts are woven into the ryokan experience at Kanamean Nishitomiya, and we remain committed to supporting their long-term sustainability.