Yasai no Ousama Ginza

Please make a reservation from the course page. This is a course where you can order drinks separately as you like, and it is a course for food only. This course requires one drink order. A bistro course that luxuriously uses seasonal vegetables, rich in color and elegance. Start with a gentle and refreshing moment with aroma red carrot and tomato gazpacho, followed by ratatouille, potato salad, carrot rapé, and a salad of 10 types of vegetables to fully enjoy the natural sweetness and aroma of the vegetables. Enjoy fragrant burdock chips, mushroom ajillo, and roasted seasonal vegetables, and for the main dish, a whole paprika hamburger served with a fragrant onion sauce. Finally, we deliver a gentle and luxurious aftertaste with ice cream made from seasonal vegetables and fruits.

Please make a reservation from the course page. This is a course for food only, and drinks can be ordered separately as desired. A special bistro course limited to 'The King of Vegetables Ginza Store' that makes abundant use of seasonal blessings. Starting with a fragrant aroma red carrot gazpacho, followed by grilled tomato bruschetta with concentrated umami, pickled purple cabbage, and country-style pâté, the appetizers highlight the original flavors of the ingredients. The course also features marinated Mount Fuji salmon, a colorful vegetable salad, and grilled onions with the aroma of Grana Padano, showcasing the charm of vegetables in various ways. For the main dish, enjoy finely textured Kasama Wagyu steak with seasonal vegetables. To conclude, there is ice cream made from vegetables and fruits. This is a gentle and luxurious course that allows you to enjoy the aroma and colors of seasonal vegetables with all your senses.

[Homemade vegetable dressing] A rich premium dressing made from a variety of vegetables such as onions, carrots, and celery, carefully roasted and seasoned. It pairs perfectly with salads, toast, and meat dishes! Feel free to use it with various meals!

A salad packed with 10 types of vegetables including kale, carrots, wasabi greens, pea shoots, radish sprouts, mizuna, red bell pepper, yellow bell pepper, purple cabbage, and red mustard greens. The carrots and onions are carefully roasted and then blended to create our proud homemade rich dressing for you to enjoy.

Salad with 10 kinds of vegetables, using French pork shoulder coppa for the prosciutto and fresh stracciatella for the cheese. Finished with a homemade onion dressing made from the sweetness of sautéed onions, Dijon mustard, and apple vinegar.

This is a recommended appetizer platter that brings out the deliciousness of seasonal vegetables, allowing you to enjoy a variety of flavors on one plate. It is also recommended for those who want to savor different tastes little by little along with drinks.

Finely prepared carrots with a good texture, combined with the mild acidity of apple vinegar and blended oil, gently layered with the aroma of mustard and cumin. This is an elegant and refreshing dish that allows you to enjoy the natural sweetness and pleasant texture of the carrots.

The May Queen potato salad features a moist texture, combined with the savory flavors of egg and bacon, along with a moderate saltiness from black olives and capers. It has a creamy yet refreshing taste, finished with a refined accent of smoked paprika.

Seasonal Vegetable Ratatouille features a variety of seasonal vegetables cut generously. Instead of stewing, the vegetables are slowly cooked with their natural moisture, enhancing the sweetness and aroma of each ingredient. This is a gentle ratatouille that elegantly showcases the blessings of seasonal vegetables.

Fresh brown mushrooms grown without pesticides, sliced very thin. Finished with fragrant truffle oil and Grana Padano cheese, seasoned with Guérande salt and coarsely ground black pepper. Enjoy the umami and aroma of the mushrooms in their raw state.

Bruschetta with grilled tomatoes, thinly sliced fresh tomatoes are quickly cooked over high heat with just salt to retain their texture, concentrating and capturing their natural sweetness and umami. Served on toasted bread, this is a simple yet sophisticated appetizer that allows you to fully enjoy the aroma of the ingredients.

Creamy Taro with Mascarpone, created by maintaining a texture without making it too smooth, resulting in a rich and sticky mouthfeel of taro. It pairs well with the richness of mascarpone and is a dish that goes well with white wine.

Marinated Salmon Served with a Mixed Herb Salad. Yatsugatake Salmon, raised in the clear streams of Yatsugatake, is characterized by its pure flavor and elegant fat. It is carefully marinated by combining salt, sugar, and white pepper in a golden ratio while removing moisture. When served, it is topped with Guérande salt and olive oil, finishing it refreshingly with a fragrant herb salad.

Rustic Pork Pâté served with pickled red cabbage marinated in fragrant and mellow apple cider vinegar, combined with the rich flavor of slowly sautéed onions without using chicken liver, creating a refined rustic pâté with vegetables and meat. A dish that allows you to enjoy the exquisite balance of two distinct flavors.

Burdock Root Chips are thinly sliced burdock fried until crispy and flavored with veggie spices. This is a slightly adult vegetable snack that enhances the natural taste, perfect as a companion for beer or wine.

Garlic toast with a fragrant garlic aroma, highlighted by the green of fresh parsley. Perfect as a companion to wine, this is an adult's garlic toast.

Potato fries made from the best quality potatoes of the season, sourced directly from contracted farmers. Boiled with the skin on and then carefully fried, resulting in a crispy exterior and a fluffy, moist texture inside. Enjoy with a simple salt flavor, or enhance the taste with truffle salt or butter.

Fried brown mushrooms from Shizuoka, thick and meaty brown mushrooms from Hasegawa Farm, lightly battered and fried. The rich umami expands with each bite, complemented by the mineral notes of Fleur de Sel (sea salt) and the depth of Grana Padano (cheese). Finished with a squeeze of lemon. Enjoy with olive oil as desired.

A dish of slowly baked onion with a nice golden color, topped with gentle saltiness and the rich flavor of Italian Grana Padano cheese, baked to a fragrant finish.

Onion Gratin Soup, with plenty of onions slowly sautéed in butter for 2 to 3 hours, bringing out the richness and sweetness along with the aroma of butter. Topped with toasted baguette and melting cheese, baked to a golden brown in the oven, this is a classic dish. It has a deep flavor that can only be achieved by the 'Vegetable King' who knows vegetables inside and out.

An open-faced omelet baked in a skillet with grated Japanese yam infused with umami from Japanese dashi, topped with cheese for a fragrant finish. This dish features a fluffy and creamy texture that is its charm.

This is a fragrant ajillo made with pesticide-free jumbo mushrooms from Hasegawa Agricultural, grown at the foot of Mount Fuji. It captures the deep umami of the mushrooms in olive oil.

A whole bell pepper stuffed with hamburg steak, this dish is our pride, carefully roasted to perfection. The sweetness of the bell pepper and the umami of the meat blend together, creating a refined and deep flavor. Finished with an onion and pepper sauce, it is prepared to be richly aromatic.

Tender low-temperature chicken and roasted vegetables. The chicken, cooked slowly at low temperature, is surprisingly moist and tender. Paired with beautifully grilled colorful vegetables, the sweetness and aroma of the ingredients come together. This luxurious main plate is delicately scented with Japanese truffle sauce.

The Kasama Wagyu Top Round Steak features a finely textured and tender meat quality with a refined sweetness of fat. In autumn and winter, it is served with three seasonal vegetables such as taro, carrots, treviso, turnips, and daikon. This luxurious dish is accompanied by a Shariapin sauce based on onions.

Slowly simmered for 3 to 4 hours with aromatic vegetables and Wagyu beef tendon, extracting rich flavors. Combined with demiglace sauce and carefully finished with onions, potatoes, carrots, and broccoli, this stew offers a heartwarming experience with the richness of tender meat and the sweetness of vegetables.

A simple tomato sauce made with ripe tomatoes from Ibaraki, combined with sweet cherry tomatoes. It enhances the umami of the ingredients and is finished with a drizzle of extra virgin olive oil. This fragrant linguine has a pleasant spread of the natural sweetness and acidity of the tomatoes.

Creamy Risotto made with a generous amount of seasonal colorful vegetables (broccoli, turnip, pumpkin, shimeji mushrooms, etc.), finished with the smoothness of fresh cream and the savory richness of Grana Padano. A luxurious risotto where the gentle sweetness of the vegetables blends with the depth of the cheese, creating a refined flavor.

Garlic Pilaf with Watercress, stir-fried fragrant five grain rice, with the refreshing aroma and slight bitterness of watercress. The rich aroma of butter and garlic stimulates the appetite, making it a fragrant adult-style fried rice.

Crème d'Anjou served with seasonal citrus confiture. The smooth melting Crème d'Anjou is accompanied by gently simmered confiture made from seasonal citrus. The refreshing acidity and gentle sweetness overlap, finishing with a rich aftertaste.

A dessert ice made with seasonal fresh vegetables and fruits, unique to our restaurant. In autumn and winter, enjoy flavors like avocado, spinach, apple, and purple sweet potato, while in spring and summer, savor strawberry and corn. Experience the gentle and luxurious taste created by the harmony of vegetables and fruits.