Chosikgosgan

A representative salad of the Herbivore's Pantry, featuring fresh salmon aged in Wando kelp and Japanese-style soy sauce (with ranch dressing)

A salad (with greens) made by cooking chicken breast for over 3 hours using the low-temperature cooking method (sous vide).

A variation of the Spanish dish Gambas made with olive oil and shrimp, served as a shrimp salad (with hummus)

A salad made with real ricotta made from milk, cream, and lemon juice (with honey balsamic)

A salad served with fresh tofu roasted in the oven with olive oil (with lemon yuzu)

Served with basic salad, roasted mushrooms, boiled chickpeas, roasted cherry tomatoes, soft-boiled egg, and roasted pumpkin.

A salad made with pork cooked for over 12 hours using the sous vide method, served shredded like braised meat.

A ciabatta sandwich harmonized with vegetable pickles and cream cheese

A sandwich harmonized with pork cooked for over 12 hours and vegetables.

A sandwich made with chicken breast cooked using the low-temperature cooking method (sous vide).

Using tortillas, a representative food of Mexico, served with leafy greens, chicken breast, grilled mushrooms, tomatoes, and egg.

Using tortillas, a representative dish of Mexico, served with leafy greens, pork, grilled mushrooms, tomatoes, and eggs.

Using tortillas, a representative food of Mexico, served with leafy greens, grilled mushrooms, tomatoes, and eggs.