The chef studied in Mexico to learn about a culture that had been evolving for millennia. Based on the natural and spiritual features he sensed there, he created recipes to bring to mind local ingredients and culinary methods. The ‘three jewels’ of Mexican cuisine are maize, beans and chilli peppers. Combining this trio with Japanese ingredients is Ethica’s speciality. Out of concern for the environment and society, the chef aims to minimize food loss at his restaurant.