Enjoy The Blessings Of The Land,
Along With Its Story
手つかずの資源が残る、十勝という地域にあらためて着目した時、自然と浮かび上がってきたのが、食を通じて「持続可能性」を提案することでした。地球環境や人権・アニマルライツを破壊しない食材の調達や食品ロスを減らし、ゴミはコンポスト化し提携農家の土地に還すなど、 循環型社会を促進するパーツとしてホテルが機能することを目指して、地域との連携を深めています。また、 “農業大国” である十勝は、大量生産や消費者に都合のいい品種改良が求められるという宿命も背負っています。しかし、私たちは長い年月を経て、環境に適合してきた動植物こそ、十勝の風土を表現する食材だと考え、皿の上だけではない食のあり方を生産者とともに模索しています。例えば、野菜については種や育て方にも着目し、野菜本来の甘味や辛味、苦味の感じられる食材を選ぶこと。ジビエについては、適切な狩猟法や絞め方を熟知した近隣のハンターから直接仕入れ、臭みやクセの出ないシンプルな調理を心がけています。私たちの願いは、地球がくれた大地の恵みに感謝しながら、お客さまの記憶に残る食の物語を紡ぐこと。季節ごとの十勝の旬の味わいをぜひご堪能ください。
When we focused on the untouched resources of the areas around Tokachi, the natural idea that came up was to propose “sustainability” through food. We are strengthening our cooperation with the local community as we aim to have the hotel function as an accelerator for a recycling society. We are trying to do this by supplying food while protecting the environment, protecting human and animal rights, limiting food waste and converting waste into compost and returning it to the land of contracted farmers. Tokachi is also ‘ a great agricultural society’ and thus has supplied food on the table for the rest of Japan over the years. Due to this historical background, Tokachi has been burden with the fate of producing crops such as that can be provided in large quantities and has resilience towards disease. However because of the biodiversity of our planet of recent , the animal livestock and plants that have adapted to survive and flourish in this land are the best to explain the natural features of Tokachi. We along with the producers are continuing to seek the concept that food is not only what appears on the plate but much more. For example, we try to choose vegetables that allows one to feel the natural sweetness, spice and bitterness, by focusing on the seeds and how they are grown. For wild game, we directly purchase them from local hunters that have through knowledge of the proper methods of hunting and treating the animals, and we try to keep the cooking simple, so as to not have any harshness or bad smell. Our wish is to depict a memorable story of food for the customer, while also being grateful for the blessings of the land. Please enjoy the various seasonal flavors of Tokachi.
沼田元貴Motoki NumataMotoki Numata
1991年帯広市生まれ。和食の料理人であった父の影響で、迷わず料理人の道へ。 札幌の専門学校を卒業後、帯広市内の飲食店で修行。その後、実家のとんかつ屋「我逢 亭」で腕を磨きつつ、帯広のイノベーティブイタリアン「yoshiyuki」のスーシェフに。 上京し「金田中」で腕を磨いた後、「MEMU EARTH HOTEL」のシェフへ就任。
Born in Obihiro City in 1991. Under the influence of his father who was a Japanese cuisine chef, he went on to become a chef without any hesitation. After graduating from school in Sapporo, he went on to train at a restaurant in Obihiro City. Afterward, he kept training at his family’s restaurant, Gahotei, and also became a sous-chef at “yoshiyuki”, an innovative Italian restaurant in Obihiro. He then went to Tokyo and trained further at “Kanetanaka” before becoming the chef at “MEMU EARTH HOTEL”.