From ancient times, most of the salt produced in Japan has been made by using fire to evaporate sea water – a method that releases carbon dioxide into the atmosphere.

At Crony, we use Tosa no Shiomaru salt, which is naturally harvested without fire using only sunlight, the ocean breeze, and time. As a result, the minerals remain intact, and the salt is environmentally friendly.

Due to overfishing and climate change, our once-plentiful seas are being gradually depleted. Seafood populations today are roughly half of what they were in the 1970s.

If we continue to harvest fish in the same way, without addressing these problems, we will lose more species to extinction.

In order to preserve our valuable marine resources, at Crony we avoid using vulnerable species and baby fish, while using sustainably farmed seafood whenever possible.

Being able to choose what you want to eat from the menu is undoubtedly one of the pleasures of dining out. However, when certain dishes aren’t ordered, ingredients purchased in advance to create a la carte menus quickly lose their freshness and may be discarded.

By confirming allergies and dislikes at the time of booking and taking into account the number of customers and their preferences, we can offer dishes showcasing ingredients at their peak while reducing food waste.