As more restaurants embrace sustainability and become mindful of the planet, Sustainable September is set to be bigger than ever this year and hot on the menu is offal – making its way back to many esteemed restaurants in the UK!
Organ meats boast environmental benefits because they assist in food waste reduction and London’s yakitori hotspot, Junsei, does exactly this, serving a minimal waste menu that celebrates Chef Patron Aman Lakhiani’s signature skewers.
Tucked away on Marylebone’s Seymour Place, the sustainable menu utilises every part of the organic slow reared Suffolk bird with offal including liver, gizzard, neck, parson’s nose and heart, as well as breast, leg, wing and tenderloin. Each yakitori skewer is precisely sliced and then coated in a house tare (a combination of aged soy sauce, sake, mirin and sugar) or shio (salt), before grilling over the Binchōtan and gently caramelising.
Chef Patron Aman Lakhiani comments: “The challenge is how to re-educate a whole generation that is squeamish about offal and get them out of their culinary comfort zone. As well as being incredibly nutritious, loaded with minerals, vitamins and amino acids, it’s good for planet. Swapping out the type of meat consumed, will ultimately help support with reducing carbon emissions which is vital for future generations – eating offal isn’t awful it’s an environmental statement”.
Junsei Marylebone – elevating the art of Japanese yakitori in London.
