Hydrogen energy is attracting attention as an energy source with low environmental impact.

On December 11, 2023, the Tokyo Metropolitan Government formulated the “Tokyo Hydrogen Vision,” which introduces the direction of its hydrogen policy, aiming to achieve a 50% reduction in metropolitan greenhouse gas emissions (compared to 2000 levels) by 2030, and beyond that, Achieving a Decarbonized Society by 2050.

The flavor of the ingredients is brought to life by hydrogen cooking.

In order to promote the spread of hydrogen energy, it is essential to improve the value of the hydrogen society experience as well as promote understanding and build momentum for hydrogen. H2&DX Inc., which provides consulting services on the use of hydrogen and manufactures and sells hydrogen stoves, has announced the opening of “icHi,” a hydrogen-yaki restaurant that uses hydrogen cooking.
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icHi opened in Tokyo on April 12, 2024. In addition to tasting the “hydrogen-yaki course” cooked with hydrogen, diners will be able to enjoy wine pairings designed specifically for hydrogen cooking. The restaurant will also offer a comparison of the same ingredients cooked with conventional gas and hydrogen.According to a press release issued by H2&DX Inc., this is the first time in the world that a hydrogen grill restaurant using hydrogen cooking has opened.

The fuel for the hydrogen stove is hydrogen gas, which does not emit carbon dioxide during combustion. Since hydrogen is odorless, the food does not smell of fuel and can be cooked with the original flavor of the food.In addition, the combination with oxygen in the air generates water vapor, resulting in a moist baking finish.

• Store Name：icHi
• Location：Minato-ku, Tokyo (detailed address undisclosed)
• Business day：4 days a week (Tuesday, Wednesday, Friday, Saturday)
• Business format：One-part service, offered all at once
• Menu：Hydrogen-yaki course (chicken) , Hydrogen-yaki wine pairing

Sustainable procurement realized with partner companies

H2&DX Inc. announced the icHi concept in a press release on February 1, 2024 and invited companies to participate.

Together with the participating companies, the restaurant focuses on sustainability in various parts of the store. With the cooperation of “Kawara-iki corporation”. The glass used in the restaurant is made from “recycled Otaru glass”, which was made by re-melting window glass from abandoned cars and turning it into glassware.

The white tableware used throughout the course is made of fine bone china by “Nikko Company”, a long-established manufacturer of western tableware in Ishikawa Prefecture. Nikko has established a technology to recycle discarded tableware as phosphate fertilizer. The company manufactures and sells the product as “BONEARTH,” a sustainable fertilizer. Nikko is also promoting various other initiatives in line with the principles of the circular economy, and BONEARTH is one of these initiatives.

[Related Article] BONEARTH, the World’s First Fertilizer Made from Discarded Tableware Commercialized by Nikko, a long-established manufacturer of western tableware

icHi offers “BONEARTH Rice,” a Koshihikari rice grown with BONEARTH as a sustainable food. In the Torigoe area of Hakusan City, Ishikawa Prefecture, where BONEARTH Rice is grown, it is said that delicious rice has long been produced because the sun rises early and the sun sets early, and because of the large temperature difference due to the influence of mountain winds from Hakusan, called “Hakusan Oroshi”.

[Related Article] First-class Koshihikari rice sold by a tableware manufacturer. Cultivated with fertilizer created from discarded tableware.

Expectations for Tokyo as a model for hydrogen utilization

Prior to icHi’s opening, Tokyo Governor Yuriko Koike attended the preview and opening reception held in March 2024.

At the reception held at the Tokyo Metropolitan Industrial Trade Center Hamamatsucho, Governor Koike said, “Unfortunately, hydrogen itself and hydrogen energy are not common to many people at this time. I believe that by introducing people to hydrogen through “the restaurant”, the future will become much more familiar to them.

The Tokyo Metropolitan Government already has about 80 fuel cell-powered metropolitan buses running around the city in conjunction with hydrogen stations. The budget related to hydrogen energy has also been doubled from the previous year, and we hope to communicate the image of a city where the use of hydrogen is advancing.

It is necessary to promote measures from the three perspectives of “making,” “transporting,” and “using” hydrogen. To this end, it is important for people to enjoy the convenience of hydrogen while having fun. I believe that the recently opened icHi hydrogen grill restaurant will be one such concrete model.” She also expressed her expectations for the future.

One of the main features of the newly opened icHi is that it also has “showroom elements.” The restaurant not only offers a menu featuring hydrogen cooking, but also allows visitors to see related equipment and infrastructure in operation and in actual use.

Not only visitors to the restaurant, but also those involved in the restaurant industry who are considering the introduction of hydrogen cookers will be able to familiarize themselves with the mechanism and vision. We look forward to the future of icHi’s efforts to communicate the use of hydrogen to the five senses, and to the new developments that will unfold beyond this communication.

[Reference Site] H2&DX, opens the world’s first hydrogen-yaki restaurant in Tokyo.
[Reference Site] Opening of icHi Hydrogen-fired Restaurant
[Reference Site] Bureau of Environment, Tokyo Metropolitan Government: Tokyo Hydrogen Vision formulated