Here is this week's lunch menu... ♪
Good morning, sir.
May.
The fields are busy with harvesting beans and planting summer vegetables, but I love this season.
The face of vegetables changes every day, and no two days are the same.
Snap peas and fava beans (Italian long beans or fava beans) are sown in November of the previous year and grow slowly for six months, but can only be harvested for only two weeks.
That is now.
They bear fruit as if they are exploding from the long winter they have endured.
There is no way that such a large quantity in such a short period of time, all at once, is efficient, either in terms of work or in terms of sales. Despite this, I am a clumsy manager who grows large quantities every year.
But I still end up making them.
I want to see that explosion, and I want them to eat until they are satisfied (I want to eat myself), and that feeling prevails.
For the past three years, we have thrown away large quantities of snap peas and faves that we have picked too much of each year.
Nevertheless, we have continued to sow the seeds, thinking, "Maybe next May it will be better.
Finally, this year, we feel that we are able to deliver the full range of our products.
It doesn't appear every day at the lunch buffet, but when you find it, be sure to fill your mouth with it.
They are harvested at 5:00 a.m. and delivered to the store on the same day. Freshness is the key to beans. That is why they are so good.
Don't forget, Nozaki early cauliflower and romaine lettuce are also great.
May is the month to be more confident than usual.
Woooooooooooooooooooooooooooooooooooooooooooooooooo!
This week's menu
Weekly change
Salad vegetables (kale, kyoto potherb mustard, rias mustard greens, chrysanthemum, kuroda carrot, miyamako turnip, soybeans)
Romaine lettuce with egg
Cauliflower and carrot gratin with spices
Pasta with arugula and anchovies
Rice with Hayashi and Oura burdock root
Potage of Haruka Red Peppers with Soy Milk
Daily special
Tue Sauteed onion with chrysanthemum tartar
water fried cauliflower and bacon with lemon butter
Thu. Drooling chicken with homemade mint sauce
Fri Wok-fried snap peas and tuna
Soil Under consideration (we will consider depending on the bean crop)
Day Under consideration (we will consider depending on the amount of beans harvested)
*Please check with the restaurant for details as some menu items may change depending on the vegetable harvest.
