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Yasaiya Mei Omotesando Hills Honke
やさい家めい 表参道ヒルズ店
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A restaurant shining with creativity in vegetables and fermentation
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This is a sake pairing course of Kariho from Akita Prefecture and Niida Honke from Fukushima Prefecture. Nobuaki Fushiki, a legend of fermentation culture, will present a fermented vegetable dish that brings out the natural flavor and sweetness of vegetables without using any sugar, which will delight your mind and body. Sake Pairing 1: Akita Prefecture/Kariho Yamahai Junmai Super Dry 2: Fukushima Prefecture/Niida Honke Junmai Ginjo Shizen Shu - One day's menu - ●Seasonal vegetable stick sushi and cucumber gunkanmaki ●Small pot of vegetables with home-made grated onion ponzu sauce ●Surinagashi of the day - Grilled eggplant and summer vegetable salad (choice of dressing - natto/beetroot/) Seasonal＞●Kobachi Jukkei●Seasonal steamed egg custard with fresh fish and Shibazuke bean paste●Soba noodles with vegetables●Sweets Sankei※The contents may be subject to change depending on availability. The photo is an image.
This is a relaxing 3-hour plan for women's party. Nobuaki Fushiki, a legend of fermentation culture, will be presenting The power of fermentation brings out the natural flavor and sweetness of vegetables without using any sugar. and sweetness of vegetables without using any sugar. Fermented vegetable dishes of beauty and health that will delight your mind and body. We have prepared a variety of fermented vegetable dishes that will delight your mind and body.
Nobuaki Fushiki, the Fermentation Culture Hero, and I will be presenting The power of fermentation brings out the original flavor and sweetness of vegetables without using any sugar. and sweetness of vegetables without using any sugar. We have prepared a fermented vegetable dish of beauty and health that will delight your mind and body. We have prepared a variety of fermented vegetable dishes that will delight your mind and body.
We have prepared a fermented vegetable dish that is both beautiful and healthy, using the power of fermentation to bring out the natural flavor and sweetness of vegetables without the use of sugar, and which will delight your mind and body. ～One day's menu - ●Seasonal vegetable stick sushi and cucumber gunkan maki ●Small pot of vegetables with homemade grated onion ponzu sauce ●Grilled eggplant and summer vegetable salad (choice of dressing: natto/beets/seasonal) ●Kobachi 10 views - Fresh fish and chawanmushi with Shibazuke bean paste - Vegetable soba noodles ●Sweets 3 views *The contents may change according to the availability of items. The contents may be changed depending on the availability. The above photo is an image only. ＜Various vinegar sours (pink grapefruit and apple vinegar, mango and apple vinegar, black vinegar grape and berry, black vinegar pomegranate and pomegranate) and vinegar sours (pink grapefruit and apple vinegar, mango and apple vinegar, black vinegar grape and berry, black vinegar pomegranate and pomegranate) Various vinegar sodas (pink grapefruit & apple vinegar, mango & apple vinegar, black vinegar grape & berry, black vinegar pomegranate), orange juice, apple juice, oolong tea, fresh squeezed ginger ale, seekwasa soda
Kobe beef is lavishly used in every single dish of this meal, and its high quality flavor can be enjoyed in a wide variety of dishes.
Ginger from Mr. Omori in Kochi Prefecture
Fresh ginger from Mr. Omori in Kochi Prefecture
Organic lemon from Mr. Omori in Kochi Prefecture
Ginger from Mr. Omori in Kochi Prefecture
Ginger from Mr. Omori in Kochi Prefecture
Organic lemons from Mr. Omori in Kochi Prefecture
Citrus, Tropical Fruits, Berry Berry, Pomegranate
Authentic wine created by the climate and soil of Hokkaido.
White/Kerner Blend (Dry)
Red/Zweigelt Blend (Medium)
Many of Japan's representative producers studied here.
White/Chardonnay, Petit Manseng (slightly dry)
A small winery that opened using a historic building built in 1938.
White/Chardonnay (Dry)
Red/Merlot (Medium)
The central presence of Chateau Mercian located in the heart of Katsunuma, the birthplace of Japanese wine.
White/Koshu (slightly dry)
Red/Muscat Berry A (Medium)
Sparkling / Koshu, Chardonnay
Wine made from 100% locally grown grapes.
Rose/Campbell Early (slightly sweet)
Rice polishing ratio: 60% / Alcohol content: 15% / Made with Kimoto method, no added yeast. A bold presence with rich flavor, umami, and vibrant acidity harmonizing together, offering both strength and smoothness in taste. This sake allows you to slowly enjoy the umami of the rice.
Rice polishing ratio: 65% / Alcohol content: 15%. Pairs well with any dish, enjoyable to drink every day, and after one sip, you'll want a second. This is a sake rich in flavors nurtured by nature.
Rice polishing ratio: 80% / Alcohol content: 15% / Namoto brewing with no added yeast, featuring a gentle aroma, strong umami of rice, and a crisp acidity and solid body characteristic of Namoto. It has a distinctive sensation similar to light red wine.
Rice polishing ratio: 65% / Alcohol content: 17% / The aroma from the kimoto brewing method is refreshing, reminiscent of melon and white grapes. The delicate slight carbonation unique to direct bottling is complemented by a clean sweetness chased by a brisk acidity.
Rice polishing ratio: 65% / Alcohol content: 17 degrees. The Bodai Moto brewing method is a traditional sake brewing technique developed in the Muromachi period in Nara Prefecture. It is brewed using 'Soyashi Water' rich in natural lactic acid, resulting in a tangy and crisp flavor.
Water-based brewing with no added yeast, entrusted to the basic climate of Yoshino's four seasons, making it impossible to achieve the same flavor due to its adaptation to the climate. The taste and aroma are up to the staff.
Water-based brewing, the sound of yeast-free decay, the poetry of fermentation. Decay and fermentation are a gradient, hiding the enchanting deliciousness within their precariousness.
When brewing with water, bitterness emerges during the fermentation process without added yeast. This bitterness is inherently negative. However, within the necessity of acidity from natural fermentation, this bitterness becomes an important element. When combined, it reminds us of the deliciousness of citrus.
Using water-based fermentation, we believe in the power of the total breaking koji that dissolves well, feeling the balance of yeast without added sugars and fermentation, to bring out the sweetness of rice. When the rich sweetness of this rice is filled with the acidity from natural fermentation, it reminds us of the deliciousness of fruit.
Water-based brewing, yeast-free, stripped-down beautiful 'deliciousness', with overlapping complex 'deliciousness', each having its own flavor. Brewing naturally means understanding concentration; there are times when your instincts scream out when something tastes good.
Water-based brewing, yeast-free, changing to achieve an unchanging flavor. Taking time to change means determining a direction. Like a landscape born over many years, the evolution of 'deliciousness' coexists with surprise and nostalgia.
Polishing ratio: 70% / Alcohol content: 17% / The Mizumoto style, made with the traditional kimoto method, has a taste that transcends the image of 'sake', evoking the acidity of fermented products like yogurt and cheese. It pairs well with food, allowing for the discovery of unexpected combinations.
Fresh ginger from Mr. Omori in Kochi Prefecture
Orange, Apple
A blissful sukiyaki box that maximizes the umami and sweetness of Kobe beef through the power of fermentation. *Holiday dinner price: 4,290 yen
Using thick, firm Haguro Soba from Yamagata tradition. *Holiday dinner price: 3,190 yen
Enjoy the different textures and flavors of each of the 6 parts. *Holiday dinner price: 2,890 yen
Enjoy the richness of sesame and the umami of vegetables in this aromatic pork miso soup. *Holiday dinner price: 2,290 yen
In this season of increasing heat, we have prepared a limited-time set to indulge in the rich flavors of unagi. Centered around 'Hitsumabushi', featuring fragrant grilled domestic unagi, this set combines seasonal vegetables and dishes unique to Yasaiya Mei. - Hitsumabushi - Grilled White Unagi Skewers - Chawanmushi with Unagi Liver and Tomato Sauce - Uzaku - Summer Vegetables in Unagi Broth - Seasonal Salad - Today's Pureed Soup - Pickles. *Sales will begin on June 18.
This meal set lavishly uses Kobe beef in each small dish, allowing you to enjoy its exquisite flavor through a variety of tastes. 1. Grilled Kobe Beef with Red Wine Sauce 2. Today's Pureed Soup 3. Root Vegetable Salad (Choice of Dressing: Natto / Beets / Seasonal) 4. Sesame Dressed Green Beans with Fragrant Kobe Beef Fat 5. Arima Stewed Daikon with Grated Daikon 6. Stir-fried Sagari and Celery with Chao Tian Sauce 7. Richly Flavored Kobe Beef Confit 8. Tender Stewed Kobe Beef Tendon 9. Rice Cooked in a Feather Pot 10. Today's Miso Soup
Menu: Seasonal vegetable stick sushi and cucumber gunkan maki, homemade grated onion ponzu with vegetable small pot, today's strained soup, grilled eggplant and summer vegetable salad (choose your dressing: natto / beets / seasonal), fermented dried daikon, grilled corn with soy sauce, uzaku, Kyoto oboro tofu with summer miso, grilled vegetable pickles, mackerel nare-zushi, stir-fried water spinach with soy sauce, mozuku seaweed pickles, parent-child dashi rolled omelet, pumpkin sweet sake stew, fresh fish and shiba-zuke sauce chawanmushi, vegetable soba, yomofu sudachi cream, mirin syrup konnyaku, fruit sweet sake. *Contents may change depending on supply conditions. *Photo is for illustration purposes.
One serving 1,590 yen. Once you taste it, you won't forget it! This is an addictive vegetable appetizer. The star of the dish is, of course, seasonal fresh vegetables. This simple dish is enjoyed by dipping those fresh vegetables into a warm and rich creamy sauce. The signature 'Farmhouse Bagna Cauda' from 'Yasaiya Mei', loved since the first store. Please enjoy!
Small bowl of fermentation, brewing, and vegetables
Small bowl of fermentation, brewing, and vegetables
Sweet Kyoto Oboro Tofu
This is natural yam carefully cultivated by Mr. Nakamura from Isehara, Kanagawa Prefecture.
Natural yam from Nakamura-san in Isehara City
Organic Tsugaru Roman from Mr. Araseki in Aomori Prefecture
Natural yam from Nakamura-san in Isehara City
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