팜 투 테이블 칸베

Today, we have harvested delicious spinach and carrots, so we are promoting the idea of what kind of dishes we can create with them. Recently, I believe that sourcing and cooking based on the dishes themselves may not lead to truly delicious meals.

A moment to deeply appreciate the value of food, and the moment when ingredients bloom through the chef's skill, is when ingredients harvested during their peak season, which showcases their inherent characteristics, are prepared in a way that highlights those traits. While it has become convenient to eat the same dishes at any time and place, I believe it is important to convey the culture of experiencing the four seasons of Japan through the five senses in cooking.

Starting with obanzai, the main dish features Kobe beef cutlet, hamburgers, and more, allowing you to fully enjoy the luxurious offerings of meat. Based on the FARM TO TABLE concept, we provide a dish that maximizes the appeal of seasonal ingredients. After the meal, you can also enjoy seasonal vegetable sweets. Perfect for surprises and anniversary celebrations.

Vegetables grown without pesticides or with reduced pesticides are mostly those that are unselected or outside of standard specifications. We collaborate with the local JA Rokko Agricultural Cooperative to primarily use vegetables grown with care in Kobe City. We support the efforts of farmers who are not engaged in conventional agriculture.

The 8 types of obanzai that change daily feature fresh vegetables sourced from Kobe City. In collaboration with the local JA Rokko Agricultural Cooperative, we actively use irregularly shaped vegetables that are grown completely pesticide-free or with reduced pesticides, supporting farmers' sustainable practices. Enjoy the natural flavors and surprising freshness that change with the day's ingredients.