Vegetable Kitchen Cocomo

This dish features soft spring cabbage and fresh tomatoes, prepared as an oil-based pasta. Lunch comes with an organic salad and natural yeast bread.

April's new pasta dish 'Grilled Hokkaido Pumpkin in Cream Sauce with Sage Aroma' enhances the flavor of the tender Hokkaido pumpkin by grilling it, resulting in a rich cream sauce.

This is a new dish that combines winter vegetables Rafabel, which have a bitterness similar to kale and a spiciness like radish, with a cream sauce, making it a highly nutritious vegetable dish.

Please enjoy the surprising umami made with vegetables without using anchovies!! Enjoy this winter classic dish that warms the body along with fresh organic vegetables delivered from our contracted farmers.

This pasta is bursting with flavor, featuring tomato confit that has been cooked at low temperature for 2 hours to concentrate its umami, paired with sautéed maitake mushrooms that have been steamed and baked in white wine.

Fritters finished with a balsamic flavor, combined with avocado, capers, and pickles to create a tartare-style dish.

The meat made from soybeans is coated with homemade dukkah (spice mix) and pan-fried, then flambéed with Marsala wine. It is finished crispy on the outside and juicy on the inside.

Our signature dish, the full version of Mushroom Keema Curry topped with avocado, a soft-boiled egg, and spicy soy sauce!! A popular dish!!

The original curry made by Chef Ohira, who trained in India and Europe, has a Western style while offering an exotic flavor. It is rich yet light, with the aroma of spices imported directly from India. The price for a single serving is 860 yen.

This is Chef Ohira's specialty, luxuriously using the domestic No.1 brand 'Mitsukura Mushroom' to maximize the umami of the vegetables. The single item is priced at 940 yen.

This is the most popular pasta made by slowly sautéing 8 types of vegetables and simmering them with high-sugar tomatoes and organic wine. It can also be enjoyed by children.

This sauce is made with mushrooms from Shinshu, combined with fresh cream, and finished with the fragrant oil of French black truffles.

This is a spicy fried chicken made with trendy soy meat and finished with authentic spices. It has half the calories of chicken and is very healthy, containing a rich amount of isoflavones.

In July, we have seasonal Aglio e Olio. This pasta is generously made with grilled pumpkin, zucchini, fresh tomatoes, and komatsuna, packed with vegetables. It is a pasta featured in the Asahi Shimbun.