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Here is this week's lunch menu at Meguro: 🧑🍳
Weekly change
Salad vegetables (kale, potherb mustard, arugula, carrots, beets, soybeans, tofu)
Broccoli with salted kelp
Curry Fritters with Taro
Neapolitan Spaghetti with Arugula
Miso Soup with Komatsuna Vegetables
Green Vegetable Cream Stew
Daily special
Tue Grilled cabbage with anchovies
water simmered wax gourd with yuzu pepper
Grilled turnip and moromi sake lees
Fri. Namul of arugula and cabbage
fried potherb mustard and hanpen with butter and soy sauce
Sun. boiled komatsuna with mustard
*The menu may be changed on the day of the event depending on the amount of harvest from the fields. Please understand in advance.
Woooooooooooooooooooooooooooooooooooooooooo!
This week marks the end of November and the beginning of December 🫣.
There were tons of eggplants and cucumbers until the other day,
I feel that a year really flies by.
The edge of the winter melon party was also exceeded,
Nowadays, there are many kinds of leafy greens, such as taro, turnip, and so on,
Root vegetables are also beginning to be well-stocked!
I feel that having a variety of vegetables makes it more enjoyable for the cook to make a variety of dishes. 🧑🍳
Please stop by if you are ever near Meguro 😆.
We look forward to seeing you again this week!
