Grand Hyatt Tokyo in Roppongi, Tokyo, is introducing "Mottainai Lamb," a premium lamb with a melt-in-your-mouth texture that rivals Wagyu beef, for the first time in Japan, and will gradually begin offering it at its various restaurants. The meat is not only of high quality with its characteristic mild flavor, but it is also gaining attention as an ingredient that contributes to reducing food loss and promoting sustainability.

As part of its commitment to the Sustainable Development Goals (SDGs), Hyatt Hotels has implemented various initiatives to reduce environmental impact across its group hotels. These include sourcing seafood from responsible suppliers, prioritizing fish certified by the Marine Stewardship Council (MSC) and Aquaculture Stewardship Council (ASC) whenever possible, and gradually transitioning to amenity bottles made from recycled materials in North America.

In 2020, Grand Hyatt Tokyo introduced "Mottainai Lamb," an Australian brand of lamb born from efforts to combat food loss. In Australia, one of the world's leading agricultural nations, 20 to 40 percent of vegetables and fruits produced annually are not shipped because they do not meet certain standards. Development has focused on utilizing these "mottainai" (what a waste) ingredients to create feed for sheep.

Developed over approximately three years, the feed is primarily composed of carrot and olive pomace, balanced with pasture and grains. This has resulted in lamb with marbling comparable to Wagyu beef (35% fat content), a melt-in-your-mouth texture, and a flavor free from the characteristic gaminess of lamb, challenging previous perceptions. Notably, it is also a high-quality ingredient that consumers can trust, as it is produced without hormones or antibiotics and is rich in oleic acid and omega-3 fatty acids.

The developed feed is easily digestible, significantly reducing the sheep's methane gas emissions compared to traditional pasture-based diets, thereby contributing to the reduction of greenhouse gases.

The lamb produced is shipped chilled within seven days of processing, allowing it to be enjoyed in exceptionally fresh condition. Regarding the introduction of "Mottainai Lamb," Andreas Fuchs, Executive Chef at Grand Hyatt Tokyo, commented: "In my culinary career, opportunities to encounter such unprecedented ingredients that pave the way for a new era are rare, and I am deeply honored. It is no exaggeration to say that the origin story, the value, and the exceptional quality and taste of Mottainai Lamb fulfill all the requirements for ingredients of the future. I am immensely proud that Grand Hyatt Tokyo is the first hotel/restaurant in Japan to handle such a remarkable ingredient. I sincerely hope our guests will savor its unique texture and flavor."

Susanna Moss-Wright, who developed the feed and oversees the production of Mottainai Lamb, stated: "Hyatt Hotels, along with its partners worldwide, practices our motto of cherishing and delivering ingredients raised by compassionate producers to our guests. This aligns perfectly with the concept of Mottainai Lamb, which led us to offer it at Grand Hyatt Tokyo. Mottainai Lamb is truly a new and revolutionary lamb that redefines the very notion of lamb. I am delighted to partner with Grand Hyatt Tokyo, who understands its value and has provided us with the opportunity to introduce it to the people of Japan. I look forward to hearing everyone's feedback."

"Mottainai Lamb," which offers exquisite flavor while contributing to food loss reduction and sustainability, recently began its rollout in mid-February 2020 at "The Oak Door," Grand Hyatt Tokyo's steakhouse. The hotel plans to expand its availability to other restaurants within the property.

To experience this first-ever sustainable and high-quality lamb in Japan, a visit to Grand Hyatt Tokyo is highly recommended.