This week's lunch menu!
Summer vegetables are at their best now 🍆.
It has been extremely hot every day, but please eat vegetables to prevent summer fatigue!

Weekly change
Salad vegetables (kale, kale stems, kuroda gosun carrots, cucumbers, marinated beets, soybeans)
Two kinds of cucumber chapchae
Baked eggplant with herbed bread crumbs
Japanese pasta with carrot and wasabi
Summer Vegetable Herb Curry
Chinese soup with okra and wakame seaweed
Daily special
Tue Wok-fried Chinese cabbage and minced meat with ginger
water Stuffed fresh green pepper with meat
Thu Champuru with Manganji chili peppers
Fri. simmered potato with minced chicken and minced chicken
Soil Okra Fritters
Sun. fried Chinese cabbage with oyster sauce

Woooooooooooooooooooooooooooooooooooooooooooooooooooooo!

We will have a stall at FUJI ROCK FESTIVAL '23 this weekend!

The rainy season is over and summer is in full swing!
The fields are also very busy! We will open a booth as WE ARE THE FARM at Fuji Rock, where we have a food stall every year during this season.

The menu is "Beef Biryani" as last year!
We usually focus on vegetable dishes,
The quest for "good food" is my life's work, and that is why I have several dishes that I have studied and made even though I don't serve them in my restaurant.

Originally a rice dish cooked with spices and meat loved in India and surrounding countries.
This is combined with "Dote-ni-ni (beef tendon stew)," a proud Japanese izakaya dish.
The spices and basmati rice are firmly in the authentic vein, while the carefully cooked beef tendon, the secret ingredient of miso, and the toppings of green onion and red ginger represent the beloved Japanese izakaya culture.
And! Of course, we haven't forgotten the vegetables.
The kale to accompany the biryani is, of course, our own kale, and the pak choi topping was harvested the morning of our departure, so it has a wonderful aroma and punch. The sweet and spicy pickled cucumbers, which we harvested in abundance this summer, were marinated with fresh dill, and we are very proud of the result.

Preparation for an event like this is a lot of work, so to be honest, I'm tempted to compromise on the garnish.
Even if I talk about reducing my workload this year, when it comes time to create something, I can't seem to let go of every detail.
After all, when you think of the people who eat, you want to go all out with everything.
Even if you don't get it, you must always give it your all, even if it is only a one-time encounter.

As a result, we are two days away from departure and fatigue is at its peak lol.
I am very anxious about whether I will be able to survive the three days, but I will do my best to push myself and not overdo it.
If you are planning to attend Fuji Rock, please stop by!
We will also have kale beer, beet highballs, and many other drinks that are perfect for festival nutrition & alcohol!