From this year, été will stop using Natural abalones for a while

Goal 14: Life Below Water
Restaurant été will not use endangered natural abalones for the time being in order to maintain a sustainable environment.

Message from Chef Natsuko Shoji:
Natural Abalones are one of my favorite ingredients, and also I have fond memories of researching various ways to prepare them with chef friends.
However, according to the Ministry of Agriculture, Forestry, and Fisheries, the domestic catch of wild abalones has declined from 6466 tons in 1970 at its
peak, to 829 tons in 2019.

On December 9, 2022, the IUCN (International Union for Conservation of Nature and Natural Resources) released the latest edition of its Red List, which assesses the extinction risk of creatures in the world.

This time, Haliotis discus, Haliotis gigantea and Haliotis madaka, three
types of abalones known as luxurious food, were listed as "endangered" species.

In response to this, Restaurant été will basically refrain from using these three types of abalones for the time being.

We will continue our efforts to keep the environment sustainable.

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