Here is this week's lunch menu... ♪
Good morning 🧑🌾
Kale, kale, lots of kale 🥬🥬🥬🥬.
We grow more than 100 varieties of vegetables in the open air per year, though,
Only kale is grown year-round.
However, the quantity and quality of produce from a single plant varies greatly depending on the season.
After all, vegetables are living things,
Kale is a plant native to the Mediterranean,
Love the warm weather.
The speed of daily growth, the thickness of the leaves, the aroma.
I can feel that you are enjoying your life (?). I can feel that you are enjoying your life.
Fresh kale is always all-you-can-eat at lunch,
We hope that you will be able to eat it with a lollypop.
By the way, our staff eats kale instead of rice as a bribe.
Kale in curries, kale in side dishes,
It's almost as if they are coming to work to eat kale💦.
Kale is a great way to eliminate vegetable deficiencies in one shot, so I encourage everyone to try kale this week.
Snap peas will be finished this week.
It is easy to get sick with the change of season, but let's not overdo it.
Woooooooooooooooooooooooooooooooooooooooooooooooooo!
This week's menu
Weekly change
Salad vegetables (kale, snap peas, fresh onions, late season thousand-striped kyoto potherb mustard, Rias mustard greens, Kuroda five-sun carrots, Miyamako-kabu, soybeans)
Butter ponzu sauce with fresh onion
Chili con carne with fava beans
Japanese pasta with arugula and baby sardines
Butter Chicken Curry
Sour and hot soup with romaine lettuce
Daily special
Tue Fried snap peas with mustard
Water Fried bean cheese fritters
Thu Kale Spring Roll
Cauliflower with shrimp mayo
Sat. croquette with okara and fava
Sun. Zucchini stuffed with meat, gratin style
*Please check with the restaurant for details as some menu items may change depending on the vegetable harvest.
