"Sokenbicha" is celebrating its 20th anniversary. In order to appeal that we are particular about blending plant materials, the fashionable cafe "bamboo" in Omotesando has a "Botanical Restaurant" that offers a "botanical menu".

Botanical means "plant". As the name suggests, the collaboration menu uses plenty of plant materials. What kind of thing is prepared?


bamboo is opposite Omotesando Hills, just around the corner of the building containing Paul Stuart. The store, which was originally full of greenery, has been transformed into specifications that match the "botanical restaurant."


First of all, the lunch plate. If you look at the plate that was brought in, this is it! And plenty of green. The body lacking vegetables seems to be happy. By the way, the drink in the set is Sokenbicha.


First of all, the vegetables that are surely growing from the plate (!). Yes, it grows vertically. The base is a dish called "polenta" made by kneading corn flour. On top of that, chicory (Asteraceae) powder is sprinkled on it to make it look like soil.


Let's eat vegetables as they are. You can feel the sweetness and taste of vegetables without adding anything. Of course, you can eat all the mustaches of corn and carrot leaves. Polenta has a texture like mashed potatoes. You can enjoy a smooth mouthfeel.

Of course, the pancakes on the right side of the plate are also green. It is said that it is made by adding wormwood powder to pearl barley and barley, which are made from pearl barley, evening primrose, dokudami tea, and vegetable bouillon. The moment you eat it, the scent of wormwood spreads in your mouth. Occasionally, wheat grains appear, and the texture is also pleasing. When eaten with avocado and mascarpone cheese dip and homemade smoked salmon on the center of the plate, creaminess is added and you can enjoy a taste different from the dough alone.


It is also recommended to add "growing" vegetables from polenta to this dip. The richness of cheese goes well with fresh vegetables.

Inside the glass is a soup of green vegetables and potatoes. The vegetables used are tomorrow's leaves, mugwort, barley young leaf powder, turnip leaves, watercress, etc. At first, the scent of mugwort is strong, but various "leaf scents" are intricately intertwined and disappear at the end.

The "brown rice souffle and black sesame stick pie" on the top is also crispy and light in texture, and is moderately salty and delicious. By the way, the brown rice souffle gave the impression of a candy "pufflé". I think the actual method of making it is different, but I thought that "the fusion of puffed grains and pies is fun".


The dessert is wormwood and black sesame cream puff. The green choux pastry with wormwood contains whipped cream and black sesame cream. Let's finish the meal refreshingly with the fragrant scent of black sesame that spreads in your mouth. It was a "botanical" plate from the main dish to the dessert.

On the other hand, on the sweets plate where sweets made from plant materials are lined up, 7 items with plenty of green products are prepared. Sweets are also "botanical"!


"Habucha and honey jelly" in a transparent bowl is a dish like black tea jelly with a pleasant sweetness of honey. Somehow, it tastes like beans and grains, but this is the taste of Habucha ...?

Tiramisu is made from chicory coffee. Crush the green one in the middle of the plate and sprinkle it on it to add the aroma and sweetness of the leaves.


In addition, "Barley / Hatomugi Roche", which has an excellent combination of chocolate and wheat scent, "Dokudami / Evening primrose and corn tart", which is eaten with hollowed-out American cherries, "Tomorrow's leaf macaroons" and "Barley" "Financier of young leaves and brown rice", and "barley and black sesame cream puff". It is finished in one plate of the whole pastry chef, making use of "plant material" that you do not usually see.

You can enjoy this collaboration menu until July 15th. Both are a little expensive, but the lunch at the fashionable cafe surrounded by greenery is exceptional. It's also an opportunity to enjoy ingredients that aren't usually on the table, so if you're near you, why not give it a try?