시베지스탠드
シーベジスタンド / SEAVEGE STAND
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This is a seaweed salad for seaweed lovers, where you can munch on seaweed.
This is a pickles made with three types of seaweed and seasonal vegetables that you can enjoy with a crunchy and crispy texture.
This dish has a sweet and salty flavor of blue seaweed and caramel, making it irresistible.
This is a type of mozuku characterized by its thickness, which can be enjoyed like noodles when seasoned with dipping sauce along with condiments. It is a rare variety that is hardly distributed even in Japan, cultivated from seeds by Sea Vegetable.
Using the special fried potato variety 'Koganemaru' from Hokkaido's Miyayama Farm. Crispy on the outside, fluffy on the inside. These are addictive potatoes generously topped with sujiaonori.
Carefully crafted by the cheese artisans of the popular restaurant Pizza 4P's, this mozzarella is made from 100% fresh milk from Sudou Farm, encasing rich cream and fragrant seaweed.
We have prepared a tartare that combines seasonal fish, young hijiki, and tosakanori, allowing you to fully enjoy the blessings of the sea.
This is an ethnic carpaccio with a refreshing aroma of lime and cilantro, and a spicy kick from green chili peppers. Enjoy the crunchy texture of young hijiki.
We have made a namerou with the now-rare mirin seaweed and seasonal fish. When you take a bite, the aroma of miso and condiments spreads, making it a dish that pairs well with alcohol.
This is fried chicken marinated in a mixture of Atsuba Aosa and pressed residue of Aosa oil, giving it a coastal aroma. Enjoy it with Aosa mayo.
We combined ground yellowtail from Kagoshima with young hijiki seaweed, tosakanori, and our homemade pickled ginger. This is a new sensation fish cake that allows you to enjoy the texture of the seaweed.
A ramen soup made with broth derived from roasted sea bream, using 'Aonori Soy Sauce' made from fermented aonori and rice malt without soybeans. You can choose your favorite toppings from five types of seaweed, aonori oil, and citrus.
This is a unique craft beer that can only be enjoyed here, developed in collaboration between the craft beer brewery 'Honan Local Good Brewers' and 'SEAVEGE- Kitchen Lab', where brewers with disabilities actively contribute for the benefit of Honancho, featuring the taste of seaweed.
An ethical gin distilled with the key botanical 'Sujiaonori' from Sea Vegetable, combined with the aromas of three types of seaweed. This gin was co-developed by Ethical Spirits and Sea Vegetable to discover new uses for seaweed and preserve the food culture of seaweed. You can enjoy it on the rocks, with water, or mixed with soda, according to your preference.
Supervised by Daisuke Okada, a sushi chef and seaweed cuisine researcher. This is a homemade gari sour made with a sushi restaurant recipe.
An all-malt beer characterized by a gentle drinking experience that brings out the quality of the ingredients, featuring a soft sweetness and mild bitterness. It has a clear aroma reminiscent of citrus from aroma hops, making it suitable for any dish.
An American pale ale characterized by a vibrant citrus aroma and a gentle richness. It actually pairs exceptionally well with dried seaweed.
A highball made with the aromatic whiskey 'Riku', which pursues flavors that match the Japanese climate and food culture, suitable for any dish.
A traditional product from Iki City, Nagasaki Prefecture, this barley shochu is aged for 5 years in oak barrels. It offers a floral aroma reminiscent of vanilla and a deep richness, making it highly recommended for mixing with soda. You can enjoy it on the rocks, with water, or as a soda mix, according to your preference.
A dry junmai sake brewed by Kochi's Arisawa Brewery. It has a solid dry taste with a crisp finish, making it a perfect match for food that enhances the umami of the rice.
Junmai sake made using traditional bodaimoto brewing from Chiba's Terada Honke. It features a sweet and sour taste similar to white wine and a light flavor.
A stylish white wine from Japan. It has a gorgeous aroma, rich minerals, refreshing acidity, and a dignified taste. This dry wine is made from grapes grown in a cool climate. It pairs well not only with sushi and Japanese cuisine but also with a variety of Japanese dishes.
Rosso means red in Italian. It has soft tannins, fruity flavors, and sweet aromas from barrel aging. This red wine, which pairs well with Japanese cuisine, is a balanced blend of traditional Bordeaux varieties Merlot and Cabernet Sauvignon, along with the indigenous Japanese grape variety Muscat Bailey A.
Supervised by Daisuke Okada, a sushi chef and seaweed cuisine researcher. This is a Japanese-style ginger ale made by mixing homemade gari prepared with a sushi restaurant recipe with carbonated water.
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