An increasing number of people are placing restrictions on what they eat due to health concerns, religious beliefs, or beliefs. A barrier-free restaurant is a restaurant that proposes a delicious way to enjoy food, rather than treating food preferences as a barrier. Food is a reflection of the current times, such as the diversification of lifestyles and globalization. We picked three stores each from four categories: organic, halal food, low sugar & low calorie, and vegetarian. We will introduce barrier-free restaurants in Tokyo.

OGINO is a French restaurant that opened in a quiet residential area of ​​Ikejiri Ohashi in 2007 and is celebrating its 12th anniversary this year. We use plenty of pesticide-free vegetables delivered directly from the farm, and the charcuterie and game dishes such as pâté are also delicious. Moreover, each dish is voluminous and cost-effective. It is a restaurant that is full of good things for its guests, where you can casually enjoy safe and delicious food with wine in a comfortable interior with about 30 seats.

Currently, most of the ingredients are pesticide-free vegetables purchased directly from farmers, meat and fish that are safe and have clear origins, and wild game purchased from hunting friends. Chef Shinya Ogino became interested in producers after learning that in Hokkaido, large amounts of substandard vegetables were being discarded and deer were being destroyed as pests. Since then, he has started working on using ingredients instead of throwing them away and making sure that every life is not wasted. Chef Ogino has always been good at gibier cuisine, but this year he also obtained a hunting license and plans to go hunting in the mountains. He hunts for himself, prepares his prey, and sells it as food at restaurants and delicatessen shops. Since we are eating something that has life in it, it is the chef's responsibility to take responsibility from upstream to downstream and ensure that the food is eaten deliciously and without waste.

The salmon salad that was on the menu that day was made with lots of vegetables, and each one had a unique flavor and a strong aroma and flavor. The chef's signature dish is dynamically cut wild boar meat sprinkled with almonds and roasted until golden brown. The rich red wine sauce enhances the wine.

By using safe ingredients such as pesticide-free vegetables, consumers will be happy and agriculture will have less of an environmental impact. Above all, we support the producers who are working hard and stepping outside the framework of general distribution. It is the chef's job to provide ``delicious food'' that can be eaten with peace of mind, but it is difficult for a restaurant to succeed if it only pursues safety. He says that the ideal is for food to be delicious first, and then to be safe and secure. He also says that it is the chef's job to sustainably contribute to producers, consumers, and the environment that nurtures ingredients, and to create a well-balanced connection. Since the producers know best when the ingredients are ready to eat, they leave it up to them to select the ingredients that arrive once a week, and plan the menu after opening the box. As a chef, it's a very exciting and creative moment to think about a menu that will satisfy your guests in front of the ingredients that arrived that day.

Chef Ogino has the personality of wanting to know everything on his own and doing self-analysis. She is a surfer, athlete, and owner-chef, and she does it all while having fun. ``I want to do everything myself and be satisfied with it.'' This attitude leads to eliminating food waste by using all ingredients without wasting them, and leads to the spread of gibier cuisine. There are many things that restaurants can convey. Chef Ogino puts this into practice himself.

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OGINO ORGANIC RESTAURANT
SPAZIO R-2 20F, 9-655-1 Ikejiri, Setagaya-ku, Tokyo
11:30-15:00 (12:45 L.O.) (Saturdays, Sundays, and holidays only)
18: 00-23: 00 (20:45 LO)
Lunch 2,990 yen (service charge included, tax excluded)
Dinner 5,800 yen (service charge included, tax excluded)
https://french-ogino.com/