Meat Bento

Main

豚カツ Tonkatsu

Panko breaded deep-fried pork cutlet brushed with tonkatsu sauce.
(Cg-Wheat, Ce, Se, Sy)

Onigiri

桜と高菜塩昆布　Sakura takana shio kombu

Onigiri rice ball of salted cherry blossom, pickled mustard leaves and kelp boiled in soy sauce and mirin wrapped in nori seaweed.
(Cg-Barley & Wheat, Mu, Se, Sp)

牛そぼろ Gyūsoboro

Onigiri rice ball of beef simmered in ginger and soy sauce wrapped in nori seaweed.
(Cg-Barley, Sy, Sp)

Bowl

茄子の味噌炒め　Nasu no miso itame

Aubergine and ginger shallow-fried in white miso topped with homegrown shisō herb
(Sy, Sp)

きんぴらごぼう　Kinpira Gobō

Braised lotus root and carrot with a hint of dried chilli pepper, pan-fried in sesame oil.
(Se, Sp, Sy)

カボチャとスナップエンドウの煮つけ　Kabocha Sunappu-endo No Nitsuke

Hokkaido pumpkin and sugar snaps parboiled in sweet mirin and soy sauce.
(Sy, Sp)

赤キャベツとオレンジの黒酢マリネ　Kurozu Mariné

Red cabbage marinaded with orange in Japanese black vinegar topped with sesame seeds.
(Se)

大豆の赤玉ねぎ香味サラダ　Daizu Kōmi Salad

White balsamico marinaded soy beans with diced red onions and parsley.
(Sy, Sp)

オクラマヨネーズ　七味焼き　Okura-mayo Shichimi-yaki

Okra marinated in mayonnaise, grilled and topped with shichimi pepper.
(Sy, E, Se)

ワイルドガーリック揚げ餃子　Wild Garlic Age-gyōza

Wild garlic and minced pork fried gyōzas
(Cg-Barley & Wheat, Sy, Se, Sp)

薬味麹の味卵　Yakumi Kōji no Ajitama

Kōji marinaded soft-boiled eggs for a salty yet sweet umami flavour topped with a hint of chilli.
(E, Sy, Sp)

本日の漬物　Today's Japanese pickles

Pickled daikon radish; turnip; ginger; or cucumber
(Cg-Barley)

The bowl may contain substitutions due to seasonality and availability of fresh ingredients. Main dish and onigiri are always the same.

Fish Bento

Main

鮭の西京焼き　Shake no Saikyouyaki

Grilled salmon marinaded overnight in saké lees, rice wine, miso. Garnished with angel hair chilli.
(Cg-Wheat, F, Sy, Sp)

Onigiri

桜と高菜塩昆布　Sakura takana shio kombu

Onigiri rice ball of salted cherry blossom, pickled mustard leaves and kelp boiled in soy sauce and mirin wrapped in nori seaweed.
(Cg-Barley & Wheat, Mu, Se, Sp)

ツナマヨネーズ　Tuna-Mayonnaise

Onigiri rice ball with tuna, mayonnaise and spring onion filling wrapped in nori seaweed.
(Cg-Barley, F, Sy, Sp)

Bowl

きんぴらごぼう Kinpira Gobō

Braised lotus root and carrot with a hint of dried chilli pepper, pan-fried in sesame oil.
(Se, Sp, Sy)

カボチャとスナップエンドウの煮つけ Kabocha Sunappu-endo No Nitsuke

Hokkaido pumpkin and sugar snaps parboiled in sweet mirin and soy sauce.
(Sy, Sp)

赤キャベツとオレンジの黒酢マリネ Kurozu Mariné

Red cabbage marinaded with orange in Japanese black vinegar topped with sesame seeds.
(Se)

大豆の赤玉ねぎ香味サラダ　Daizu Kōmi Salad

White balsamico marinaded soy beans with diced red onions and parsley.
(Sy, Sp)

オクラマヨネーズ　七味焼き　Okura-mayo Shichimi-yaki

Okra marinated in mayonnaise, grilled and topped with shichimi pepper.
(Sy, E, Se)

薬味麹の味卵　Yakumi Kōji no Ajitama

Kōji marinaded soft-boiled eggs for a salty yet sweet umami flavour topped with a hint of chilli.
(E, Sy, Sp)

鯖の白和え　Mackerel Shira-ae Salad

Smoked Mackerel with mashed silken tofu salad.
(F, Mi, Sy, Se)

本日の漬物　Today's Japanese pickles

Pickled daikon radish; turnip; ginger; or cucumber
(Cg-Barley, Sp)

The bowl may contain substitutions due to availability of the freshest ingredients. Main dish and onigiri are always the same.

Vegetarian Bento

Main

五目巾着　Gomoku Kinchaku

Deep-fried tofu pouch stuffed with five ingredients of soy mince, carrot, leek, mushrooms onion.
(Cg-Wheat, Se, Sy, Sp)

Onigiri

桜と高菜塩昆布　Sakura takana shio kombu

Onigiri rice ball of salted cherry blossom, pickled mustard leaves and kelp boiled in soy sauce and mirin wrapped in nori seaweed.
(Cg-Barley & Wheat, Mu, Se, Sp)

ネギ味噌　Negi-miso

Onigiri rice ball with leek and miso sauce filling wrapped in nori seaweed.
(Cg-Barley, Sy, Sp)

Bowl

きんぴらごぼう　Kinpira Gobō

Braised lotus root and carrot with a hint of dried chilli pepper, pan-fried in sesame oil.
(Se, Sp, Sy)

カボチャとスナップエンドウの煮つけ　Kabocha Sunappu-endo No Nitsuke

Hokkaido pumpkin and sugar snaps parboiled in sweet mirin and soy sauce.
(Sy, Sp)

赤キャベツとオレンジの黒酢マリネ　Kurozu Mariné

Red cabbage marinaded with orange in Japanese black vinegar topped with sesame seeds.
(Se)

大豆の赤玉ねぎ香味サラダ　Daizu Kōmi Salad

White balsamico marinaded soy beans with diced red onions and parsley.
(Sy, Sp)

オクラマヨネーズ　七味焼き　Okura-mayo Shichimi-yaki

Okra marinated in mayonnaise, grilled and topped with shichimi pepper.
(Sy, E, Se)

薬味麹の味卵　Yakumi Kōji no Ajitama

Kōji marinaded soft-boiled eggs for a salty yet sweet umami flavour topped with a hint of chilli.
(E, Sy, Sp)

イチジクとマスカルポーネの白和　Fig Shira-ae

Mashed silken tofu, mascarpone figs salad.
(Mi, Sy, Se)

本日の漬物　Today's Japanese pickles

Pickled daikon radish; turnip; ginger; or cucumber
(Cg-Barley, Sp)

The bowl may contain substitutions due to seasonality and availability of fresh ingredients. Main dish and onigiri are always the same.

Vegan Bento

Main

蓮根挟み焼き 甘酢あん　Renkon hasamiyaki amazu-an

Patty of tofu, carrots, oats with a hint of ginger
sandwiched in fried lotus root.
(Cg-Oats, Se, Sy, Sp)

Onigiri

桜と高菜塩昆布　Sakura takana shio kombu

Onigiri rice ball of salted cherry blossom, pickled mustard leaves and kelp boiled in soy sauce and mirin wrapped in nori seaweed.
(Cg-Barley & Wheat, Mu, Se, Sp)

ネギ味噌　Negi-miso

Onigiri rice ball with leek and miso sauce filling wrapped in nori seaweed.
(Cg-Barley, Sy, Sp)

Bowl

きんぴらごぼう　Kinpira Gobō

Braised lotus root and carrot with a hint of dried chilli pepper, pan-fried in sesame oil.
(Se, Sp, Sy)

カボチャとスナップエンドウの煮つけ　Kabocha Sunappu-endo No Nitsuke

Hokkaido pumpkin and sugar snaps parboiled in sweet mirin and soy sauce.
(Sy, Sp)

赤キャベツとオレンジの黒酢マリネ　Kurozu Mariné

Red cabbage marinaded with orange in Japanese black vinegar topped with sesame seeds.
(Se)

大豆の赤玉ねぎ香味サラダ　Daizu Kōmi Salad

White balsamico marinaded soy beans with diced red onions and parsley.
(Sy, Sp)

オクラマヨネーズ　七味焼き　Okura-mayo Shichimi-yaki

Okra marinated in vegan mayonnaise, grilled and topped with shichimi pepper.
(Sy, Se)

本日の漬物　Today's Japanese pickles

Picked Daikon radish, radish, turnip, ginger or cucumber.
(Cg-Barley)

The bowl may contain substitutions due to seasonality and availability of fresh ingredients. Main dish and onigiri are always the same.