Shiki-zen: organic seasonal and congee restaurants

6 dishes in total [Contents] ① Sprouted Brown Rice Porridge ② Pickles (Nukazuke) ③ Chirimen Sansho (Small dried sardines with sansho pepper) ④ Dashimaki Tamago (Rolled omelet) ⑤ Sweet Potato Salad ⑥ Shira-ae (Vegetables dressed with tofu) ⑦ Vegetable Side Dish *Contents may vary daily.

☆Includes freshly made homemade tofu☆ 10 dishes in total

8 dishes in total

7 dishes in total

☆Advance reservation 10 days prior & for 4 or more people☆ From the first to the second and third courses, followed by dessert, we offer a variety of seasonal flavors, from dishes highlighting the natural taste of ingredients to creative cuisine. The first course features vegetable-centric dishes, the second course includes free-range chicken and warm grilled items, the third course offers our new sensation 'Sprouted Brown Rice Porridge' with pickles, and finally, organic soy milk and sprouted brown rice pudding for dessert. 13 dishes in total

A popular pudding from our lunch course menu, now available as a cafe menu item due to popular demand for individual sales. *Egg and dairy-free

A Japanese-style pancake made with sprouted brown rice tea, filled with soy milk pudding arranged as ice cream. This ice cream sandwich is addictive the more you eat it.

Processed organic soy milk and sprouted brown rice. We worked hard to create a delicious ice cream. It's a rich ice cream without eggs or dairy products.

Amazake is highly nutritious, often called 'drinkable IV drip'. Making it with sprouted brown rice further enhances its beauty benefits!

Smooth and refreshing. A pilsner that perfectly complements Japanese cuisine, clear like the blue sky.

A Spanish classified sparkling wine, Cava. It is organic and vintage. With fine, delicate bubbles and the rich, high-quality fruitiness unique to organic wines, it has a crisp, dry, and well-balanced taste with a slight bitterness derived from the grapes. Bottle

Tochigi Prefecture A sake revived using Edo-period methods. Elegant aroma full of fruitiness, with a harmonious balance of concentrated sweetness and acidity, finishing clear.

Shiga Prefecture 'Muu' is a Junmai sake made from pesticide-free 'Tama-e' rice, a project that began in 2010 in collaboration with Mr. Kakura of 'Okomi no Iigura'. The unique softness from pesticide-free cultivation, along with the acidity and umami characteristic of kimoto brewing, create a complex flavor profile. The lingering finish is pleasantly enhanced by the unique bitterness and astringency of 'Tama-e'.

Fukushima Prefecture A Junmai Ginjo made with natural rice (rice cultivated without any pesticides or chemical fertilizers) using the natural yeast starter method. Enjoy the elegant taste with its beautiful natural amber color, the rich umami of the rice, and a harmonious blend of syrupy richness and acidity. This sake, nurtured by nature, pairs well with any dish and is enjoyable without fatigue.

Miyazaki Prefecture Manager's Recommendation This authentic shochu uses a portion of Miyazaki Kurenai sweet potatoes, cultivated using organic fertilizers without pesticides. It has a fruity taste and aroma, and is an elegant, refreshing shochu. Please enjoy the rich taste of earth and sun, fermented in a large earthenware vat. Recommended on the rocks.

For 1 person