“KIWAMI-Enoki Sausage”：Reusing of wasted vegetables

We collect parts of wasted vegetables, such as the stems and peels using in the preparation process, and simmer
them slowly for 2 days to make a sauce that is used in our signature dish.
Those vegetables change with the seasons, therefore, for instance, the sauce has kind of bitterness of wild
vegetables in Spring, and the one has the richness and sweetness of root vegetables in Winter.
Customer can experience the changing seasons throughout the year.
We are conscious of our ‘responsibility to create and use’,
and we hope to offer a new sense of value through the food experience by using precious ingredients up to end,
without wasting them.