Now is the season for "Miyamako-kabu" 👩‍🌾

Miyama kababu" is one of the most delicious of all the fixed species of kababu,
In fact, it is very difficult to cultivate, and the time of year when it is truly delicious is only a short time during the year.

And right now, this April, it is truly in its delicious season.

The freshness overflows the moment you bite into it,
Dense, silky flesh,
And fresh sweetness,

You will feel it to the fullest by eating it raw.

We really want you to taste this deliciousness from the bottom of our hearts. Really, really.

So, for six days from tomorrow, April 26 to May 1, we would like to share a dish of this Miyamako-kabu with those who come to our Shibuya restaurant for dinner.

Peel raw and thickly,
Only the best core is sliced and combined with prosciutto and bottarga in this carpaccio.

A plate for a la carte customers,
For those who have a course, we will offer one additional dish to the regular content.

Please tell our staff, "I saw this post!" Please tell our staff that you saw this post.

May the kokabus that shine brightly today reach you ✨.

*The same event is also held at the Akasaka, Meguro, and Toyosu branches!

#wearethefarm #miyamakokabu #shibuya gourmet #vegetarian cuisine #farmtotable