Cucina oryzae
厨oryzae / Kuriyaoryzae
| L | M | M | G | V | S | D |
|---|---|---|---|---|---|---|
29 | 30 | 7/1 | 2 | 3 | 4 | 5 |
6 | 7 | 8 | 9 | 10 | 11 | 12 |
13 | 14 | 15 | 16 | 17 | 18 | 19 |
20 | 21 | 22 | 23 | 24 | 25 | 26 |
valutazione
Recensioni
menù
Chicken rice, found in Thailand, Singapore, and Kagoshima, is a favorite among women. Chicken breast meat is low in calories and rich in nutrients!
Fresh mackerel from Noto, brewed with salted koji, served with seasonal vegetables in a rabigote sauce enhanced with balsamic vinegar to bring out the umami of the salted koji mackerel. The side salad is dressed with homemade mayonnaise.
Fermented lunch plate using plenty of fermented seasonings such as salt koji, sweet sake, and soy sauce. It brings out the deliciousness of the ingredients and promotes gut health and beauty through fermentation. It is a daily changing lunch menu. Our staff will explain the menu.
Gabaao
A special muffin made with rice flour. It is fluffy, delicious, and has a gentle taste.
Seasonal limited vegetable chips with home-grown Northern Ruby truffle and porcini flavored salt
Gluten-free and guilt-free scone made with Ikedzuki's Daiginjo sake lees, raw sugar, and sweet sake in rice flour
Sugar-free guilt-free ice cream made with coconut, fruits, and additive-free fresh cream sweet sake
Takeout menu for the brewing plate.
A refreshing drink made by mixing sweet sake with soda, good for the skin.
Smoothie made with amazake.
This is the one in the top left of the photo.
Bottom right in the photo.
Seasonal blend with attention to detail
Homemade plum honey soda is recommended for mixing with water, hot water, or tea such as black tea.
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