How we choose ingredients and cooking methods.

Based on the most reliable study, Historical Evidence/Traditional Food. We take at least risk for our customers' lives when there is so much information, and especially industries cherry-picked studies that fit their agenda. We prioritize the following:

Whole Foods: Unprocessed, natural ingredients that Homo sapiens have thrived on throughout evolution.
Minimally Processed Ingredients: We choose ingredients with a long history of safe use, avoiding newer additives and chemicals with uncertain effects.
Evidence-Based Choices: Our ingredient choices are based on what has been proven safe and beneficial over evolutionary time rather than relying on the latest industry trends.

The reason our foods are juicy, crispy, aromatic, safe, and nutritionally valuable can be traced to:

Charcoal

Charcoal, composed primarily of carbon, burns without producing excess moisture due to its low hydrogen content. Since there’s minimal hydrogen to combine with oxygen (O₂) in the air, water (H₂O) isn't formed during the cooking process. This helps create a crispy exterior on grilled foods. Charcoal's porous structure also absorbs unwanted volatile organic compounds (VOCs), ensuring that the true essence of the food is preserved.

Far-infrared (FIR)

Ember Grill emits far-infrared (FIR) radiation, particularly during the ember stage, when the charcoal has burned down to its most efficient state. At this stage, FIR resonates with the vibrational modes of water, proteins, carbohydrates, and fats in food. This resonance happens when specific light frequencies match the quantum energy levels of molecules, causing them to vibrate and generate heat efficiently. FIR penetrates food deeply and evenly, enhancing moisture retention, flavor, and texture while stimulating the Maillard reaction for that perfect, delicious browning.

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The aroma

The aroma of smoke carries profound evolutionary significance, drawing the attention of both humans and animals alike. It signals the presence of cooked food, which is not only safer in terms of harmful pathogens in raw or spoiled food and but also enhances digestiblity and bioavailablilty. This is especially true for fibrous foods that contain defensive chemicals produced by plants to protect themselves from predators—especially in their leaves, stems, and roots. Cooking breaks down many of these compounds, making the food safer and easier to digest.

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Ember Grill is an ancient cooking technique that remains unparalleled in 2024—until something better is discovered or invented. Rediscover the profound experience it brings to both body and mind. Don’t worry, we haven’t sacrificed quality for modern convenience; we still prioritize it first. After all, what awaits those who trade quality and abundance for the sake of convenience?

Natural Sea Salt

Natural Sea Salt is rich in essential minerals and enhances the flavors of dishes. Natural sea salt not only complements the food but also supports the body’s hydration needs, as it is similar in composition to the water our bodies naturally hold. Unlike purified water, which can lead to dehydration, natural sea salt helps maintain electrolyte balance and promotes optimal hydration.

Linoleic Acid (polyunsaturated omega-6 fatty acid.)

We avoid polyunsaturated fatty acids from vegetable seed oils, which can accumulate in every cell membrane and mitochondria, leading to inefficient ATP production and exacerbating metabolic dysfunction.

We also steer clear of low-smoke point oils, which are prone to oxidation and cause inflammation. Reducing polyunsaturated fat levels in cells can take years once they have accumulated.

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Refined sugar

We also minimize added sugars, which promote the formation of AGEs; advanced glycation end products are harmful compounds formed by non-enzymatic reactions between reducing sugars and proteins or fats, particularly during high-temperature cooking. These compounds accumulate in the body, contributing to oxidative stress and inflammation linked to chronic diseases. To be honest, the only exception is the Yakitori sauce for the meatball. Most of our offerings are seasoned solely with natural sea salt.