organic super vegan kashu houjou hiryu

Organic vegetables without pesticides or chemical fertilizers are served with homemade potato salad and Miyagi Prefecture's salt-preserved wakame seaweed. They are drizzled with domestically produced pesticide-free vegetable oil and sprinkled with a blend of high-reducing salt and French Guerande salt.

This salad features a dressing made by blending homemade 100% plant-based mayonnaise with 'efficacious fruits' containing acai made only from pesticide-free ingredients. Acai also has strong antioxidant properties, making it a very beneficial ingredient for the body! This salad is made with pesticide-free vegetables sourced from all over the country.

We made Genovese sauce using cilantro and pine nuts!! Brown rice noodle pasta that brings out the flavor of the ingredients.

A delightful pasta dish made with brown rice noodles and a perfect balance of tomato acidity. The sauce is made with Italian parsley and homemade ketchup.

Brown rice noodles pasta with lingering acidity of tomatoes and spiciness of chili peppers. Made with seasonal vegetable zucchini!!

Enhanced with the acidity of tomatoes and the creaminess of homemade yogurt, soy milk, and coconut milk.

We use the 'Dragon's Beard' made from Aomori-grown buckwheat, which is naturally cultivated (no pesticides or fertilizers), self-harvested, and heirloom variety. When made with 100% buckwheat, it tends to become dry and crumbly, but we have a special method to prevent that from happening.

Made from Aomori-grown buckwheat using the 'Dragon's Beard' from flying dragon, which is naturally cultivated (no pesticides or fertilizers), self-harvested, and heirloom variety. This masterpiece is created using hormone-free mushrooms abundantly.

This sauce is made using 'Dragon's Beard' from naturally cultivated (no pesticides or fertilizers), home-grown, heirloom buckwheat from Aomori. The sauce is made with pesticide-free tomatoes, organic coconut milk, and homemade soy yogurt. A popular menu item for women!

We have developed takoyaki that can be enjoyed by vegans and gluten-free individuals. Of course, it does not contain any animal products, so instead of octopus... it's a surprise after you eat it!!

A new menu born from the staff meal. Natto is strongly associated with Japanese cuisine, but we have created a stylish natto by adding tomatoes, bell peppers, and spring onions. The natto used is natural straw natto made with natural straw bacteria. We have arranged this very rare natto in the Hiryu style.

The tofu is made from 100% green soybeans grown in Hyogo Prefecture without the use of pesticides or chemical fertilizers. It is a rare variety that was naturally crossbred when the traditional vegetables 'Tamba black soybeans' and 'Ugetsu mochi soybeans' were planted side by side. The coagulant used is a stable natural nigari from Iki Island, Nagasaki, rich in natural minerals and magnesium chloride components. The tofu is additive-free, with no additives such as defoamers that are not required to be listed. It is the ultimate chilled hiyayakko topped generously with black sesame oil from Kagoshima Prefecture's pesticide-free and chemical fertilizer-free cultivation of Kagoshima Seiyou and additive-free tamari soy sauce without wheat.

Finally completed. After repeated research, we have finally created Tomato Kimchi. The only seasoning used is salt. We have brought out the flavor of the ingredients and added richness. Made with naturally grown chili peppers, it has a mild spiciness that is not overpowering, making it a kimchi that you will want to keep eating bite after bite.

We use pesticide-free and chemical fertilizer-free Chinese cabbage from Chiba prefecture to make our homemade kimchi! It is fermented with a secret kimchi sauce made from naturally grown chili peppers from Kagawa prefecture. We use pesticide-free apples for sweetness and make it completely additive-free and handmade without using any chemical seasonings.