野菜尽くしの会席料理：味農家コース（ノンベジタリアン） : Mi no ya

This is a Japanese-style meal restaurant located in Torigoe, near Shin-Okachimachi Station. The owner, Mr. Kawahara, offers monthly course meals made with seasonal vegetables and Japanese soup stock for both lunch and dinner. Dishes that bring out the flavor of vegetables (although they are filling) have a total calorie count of less than 700 kcal. It's designed to be enjoyed by both those who care about calories and those who don't, and to go well with alcohol. Vegetarian, vegan, and gluten-free options available. Opened in June 2008. The location is approximately 8 minutes from Shin-Okachimachi Station Exit A2, approximately 9 minutes from Asakusabashi Station West Exit, or approximately 11 minutes from A4 Exit, approximately 10 minutes from Naka-Okachimachi Station Exit 1, approximately 14 minutes from Akihabara Station Showa-dori ticket gate, 15 minutes from the north exit of Okachimachi Station, approximately 18 minutes from exit 2 of Suehirocho Station. Along Okazu Yokocho, which is sandwiched between Kuramaebashi Street and Kiyosubashi Street (Torigoe 1-chome intersection) or Saemonbashidori (Torigoe 2-chome intersection). Reservations are required for both lunch and dinner, and the menu is as follows (prices include tax). A kaiseki-style dish made with over 25 types of vegetables. □Full course (7,500 yen each) ・Aji Farmer course (non-vegetarian) ・Vegetarian full course (uses vegetable stock) Details of the monthly menu will be uploaded to the website. Night visit. I made a reservation online about a month and a half in advance. I browsed the website in advance to learn about the menu and was looking forward to it. On the day. The interior of the store is bright and clean. Mr. Kawahara welcomed us with a smile. He is run by himself, has a soft demeanor, and is very pleasant. There are 4 to 5 seats at the counter and 1 table for 4 people. I was guided to a table. The seats are for 4 people, but the chairs are narrow so it's best for 2 people to use it. However, once you sit down, it's very comfortable. It was full on this day. The dishes we received are as follows. The drink menu is extensive and includes plenty of Japanese sake. Soft drinks made with homemade syrup are also appealing. For drinks, please order [b: ginger juice with soda] (550 yen) and [b: oolong tea] (550 yen). [b: Oolong tea] can be shared and can be enjoyed several times by adding hot water. The dishes we received are as follows. ◇[b: Aji Farmer's Course] [b: (Non-vegetarian)] (7,500 yen) ●[b: Appetizer] [b: Grilled Shimonita green onion sandwiched between potatoes] Grilled potato crisply grilled on both sides. The Shimonita green onions hidden inside were melty. This is so delicious that you'll want to try it again. Assortment of 5 types using over 10 types of vegetables. This is a dish that goes well with alcohol. ●[b: Appetizer] ・[b: Celery, cilantro, and enoki mushrooms with sesame sauce and umami sauce] ・[b: Refreshingly boiled lotus roots, shiitake mushrooms, and sweet potato with needle yuzu] ・[b: Yam and turnip grilled with plum perilla] ・[b: Deep fried seaweed] ・[b: Grilled pumpkin and broccoli wrapped in soy milk and cheese] It's fun to taste each vegetable while feeling it. ●[b: Bowl] [b: Tofu paste, yuzu and pepper, served with fukinotou Tempura] It has a smooth texture and a comforting taste during the cold season. While feeling the flavor of soybeans, the spiciness of yuzu pepper is refreshing. I felt spring in the bittersweet bamboo shoots. The topping of butterflies gives a bittersweet accent. ●[b: Steamed food] [b: Steamed cauliflower, avocado, and seaweed wrapped in spinach] [b: Cabbage with cashew nuts] Accompaniment Vegetables with different textures are wrapped in spinach, and although it looks plain, it is enjoyable. . The cabbage dressing that comes with it is a dish you'll never get tired of, and it can also be used as a Side Dishes. ●[b: Simmered dish] [b: Radish, green onion, shimeji mushroom, and fried tofu simmered in Hatcho miso, Yuzu shichimi] Radish, long onion, shimeji mushroom, and fried tofu simmered in Hatcho miso. After a series of bland dishes, it was time for rich Hatcho miso (←not a lot of salt) oden style. The radish that has been well stewed and turned dark brown is delicious. ●[b:Meal] ・[b:Rice cooked with taro, burdock root, and komatsuna] Freshly cooked rice in an earthenware pot using specially cultivated rice "Yukiwakamaru" from the Shonai region of Yamagata Prefecture. Mix the komatsuna after it is cooked. The rice was as delicious as expected, with the aroma of burdock and Japanese soup stock, and the different textures of crunchy komatsuna and sticky taro. Since the previous dishes were light, I ordered another without worrying about eating too much. We took the leftover rice home and enjoyed it the next day.・[b:Miso soup] Ingredients are nameko, wakame, and green onion.・[b:Pickles] Turnip, Takuwanzuke ●[b:Sweet] [b:Strawberry Ankodama] Large strawberries wrapped in strained bean paste and topped with agar. The smooth agar and smooth strained bean paste go well with the sweet and sour strawberries. These are `` Japanese Confectionery'' that you wouldn't expect to find in a Japanese Confectionery shop. The time spent there was about 2 hours, with lots of conversation. The amount was just right and the after-meal feeling was very light. Dishes made with carefully prepared vegetables give you a sense of security and taste that you won't get tired of even if you eat them the next day. (I don't think I'll get tired of it even if I go on it for a week.) This is a restaurant that not only people who like vegetables, but also people who don't like vegetables, should visit.