At Bizen, each rolled omelet carries a story — from zero-waste cooking to community ties.
Discover how one small izakaya in Ogaki, Japan, blends tradition and SDGs with heart.
Our restaurant is registered as a Silver Partner by Gifu Prefecture, recognized for implementing key initiatives toward SDGs with measurable targets, particularly those aligned with one or more of the 17 goals.
Registered in Nov. 2023
Our signature dashimaki tamago uses the entire egg mixture without any waste — both yolk and white are fully utilized.
Use the egg mixture without leaving any liquid.
We reuse eggshells creatively — making chalk for children at markets, and providing shells to local persimmon farmers as fertilizer, supporting food sustainability.
The shells are dried and used as fertilizer for chalk and persimmon farmers
We use CaMISHELL®, a type of eco-friendly paper made from eggshells, for our business cards and wrapping.
We recycle all packaging materials — cardboard, plastic, and especially paper trays, which are reused by a screw manufacturer for transporting and shipping, promoting sustainable resource use.
Paper trays of eggs are put to good use
Through our dashimaki tamago workshops, people of all ages can enjoy learning and passing down Japan’s food culture while gaining practical cooking skills for use at home.
For over 30 years, Bizen has been loved in Ogaki. We show our gratitude by actively participating in local events like “Omusubi Expo,” using food to foster warm community ties.
By teaching traditional cooking techniques, we help people rediscover the importance of food and encourage sustainable eating habits for the future.
Cooking classes
We promote eco-friendly traditions by reusing customers’ jubako (multi-tiered boxes) for Osechi, preserving culture while caring for the planet.
Osechi ryori (おせち料理) is a traditional Japanese New Year’s meal, made up of various symbolic dishes, each with special meaning for good fortune. It is beautifully arranged in jubako(重箱), multi-tiered lacquered boxes, which are stacked and shared among family members.
Osechi containers (Jyubako:stacked boxes) received from customers
We encourage walking to our restaurant — a small step that supports personal health, prevents frailty, and benefits the planet.
We aim for zero food waste by offering small portions and accommodating ingredient preferences.
Our recipes are designed to use every part of each ingredient, minimizing waste in daily cooking.