Allabo

Enjoy beef marinated with salt, pepper, and rosemary, cooked sous vide at 62 degrees, along with super grains (quinoa, lentils, chickpeas, black sticky rice) and oven-roasted mild vegetables with avocado ^^

Chicken breast is sous vide at 55 degrees for a long time to make it even more tender... Enjoy it with super grains (quinoa, lentils, chickpeas, black sticky rice) and oven-roasted light vegetables along with avocado ^^

Moist meat with savory hummus, paired with basil whole grain, hearty grilled vegetables, and black rice.

Moist and nutritious poke made with aged salmon, savory hummus, refreshing carrot raita, and various ingredients.

A poke bowl with fragrant basil chicken, savory hummus, refreshing carrot slaw, and various ingredients.

Homemade meatballs made with 100% beef and tomato sauce

A La Bo style shrimp burger that allows you to deeply experience the flavor of basil pesto with whole shrimp.

Basil shrimp accompanied by homemade basil pesto, plump shrimp, and the freshness of lime.

Sous vide Norwegian salmon at 55 degrees, then sear it in extra virgin olive oil. Enjoy it with super grains (quinoa, lentils, chickpeas, black sticky rice) and oven-roasted mild vegetables along with avocado ^^

After marinating chicken thighs in honey and miso for 24 hours, grill them to enjoy a familiar yet unique flavor with super grains (quinoa, lentils, chickpeas, black sticky rice) and oven-roasted mild vegetables alongside avocado.

After marinating the pork neck in soy garlic for 24 hours, sous vide at 60 degrees for 6 hours... Enjoy with super grains (quinoa, lentils, chickpeas, black sticky rice) and oven-roasted mild vegetables along with avocado ^^

Marinated beef brisket with various seasonings to create our eternal healing food, bulgogi... Enjoy it with super grains (quinoa, lentils, chickpeas, black sticky rice) and oven-roasted mild vegetables along with avocado ^^

An open sandwich topped with a generous amount of guacamole made from well-ripened avocado, grilled balsamic mushrooms, and finished with sriracha sauce, served on baguette bread that has been grilled in a panini press.