At the restaurant "GREEN GRILL Shibuya" in Shibuya, Tokyo, a full-course meal using rare vegetables, "Midsummer's strange vegetable full-course meal," will be offered from August 18th. Limited to dinner time, the price is 4,500 yen (excluding tax).

How about a full course with plenty of rare vegetables?
How about a full course with plenty of rare vegetables?

GREEN GRILL is a "natural restaurant" developed by Mos Food Service, which operates "Mos Burger". Creative Italian-based dishes are offered using vegetables procured from more than 3,400 cooperating farmers nationwide.

The course meal that appears this time uses rare vegetables that are not widely available on the market. It was planned to "re-recognize the power of vegetables" on August 31st, "Vegetable Day". There are 6 dishes with plenty of vegetables, from appetizers to desserts.

[Menu structure]
・ Squash of Mayer lemon and herbs ・ Cold potage of grilled eggplant and ginger with white turnip and prosciutto ・ Green gnocchi ~ Homemade gnocchi of YOMOGI and Baron potato ~
・ Midsummer bouillabaisse of summer vegetables and seafood ・ Oven-baked mitsuse chicken and various mushrooms with herb butter flavor ・ Wakato and watermelon Wakatori spaghetti squash compo

"Cold potage of grilled eggplant and ginger" uses sweet turnips "Noheji turnips" that can be taken in the summer, "Kaga cucumber" and "white celery". An impressive dish with the fragrant scent of grilled eggplant. The saltiness of the prosciutto is an accent.

Cold potage of grilled eggplant and ginger
Cold potage of grilled eggplant and ginger

The fish dish "Midsummer bouillabaisse of summer vegetables and seafood" is a colorful bouillabaisse containing yellow summer vegetables. Eight to ten kinds of vegetables such as the rare Japanese corn "Pure White", "Sengoku beans" and "string peppers" are used, and it seems that you can enjoy seasonal vegetables at that time.

Examples of "rare vegetables" used
Examples of "rare vegetables" used

The dessert compote is impressive with "Wakatori spaghetti squash," which can be eaten raw. When you put it in your mouth, it melts and you can enjoy the change in texture. Also, "Grepara Leaf", which is a kind of cactus, is refreshing and goes well with sweet fruits.

Refresh with compote
Refresh with compote

The course will be available until September 15th. Dinner time is from 17:30 to 23:00 on weekdays, from 17:00 to 23:00 on Saturdays, and from 17:00 to 22:00 on Sundays and public holidays.