Bon appétit Umami Washoku
Bio kimoto sake & Japanese organic restaurant
Yourself, your family
And in order to make the future shine
They live their lives with the motto of "careful eating."
They will probably be there.
Stepping through the dignified noren curtain...
The moment I put it in my mouth
"Oh, here too?"
The warmth of carefully prepared meals that have been accumulated over time
Like being enveloped in an artificial-tasting coldness
loneliness
fact,
Many restaurants are grappling with the issue of "efficiency."
The reality is that we have no choice but to supplement with artificial ingredients.
Your "careful eating"
Our store is located along that line.
Just wait for the kelp to slowly swell.
Watch quietly until the bonito flakes finish their dance.
Infusing the ingredients, cherishing the passage of time.
Bring the ingredients to life at the right moment.
Sharpening the five senses: "Experienced skill and years of dedication"
Putting it all into one dish
It resides in the epitome of inefficiency.
"True luxury"
As a chef and owner of a restaurant specializing in organic food
The reason you have walked the "inefficient path" is
With the "careful eating" that you strive for
"A heart that cherishes the materials"
"The importance of a refreshing awakening"
"A healthy and vibrant daily life"
I don't want to tarnish the feelings that have been woven together over time.
I am single-minded.
「効率」という近道に背を向け
この道を進むと何物にも代えがたい
「至福の領域」が広がる
Turning your back on the shortcut of "efficiency"
There is nothing more to be gained by following this path.
A realm of bliss expands.
Dishes made with carefully selected ingredients and natural broth.
Kimoto Junmai sake brewed using the power of nature
it is,
It captivates gourmets around the world.
Japan's world-renowned food culture
It unfolds and plays in layers in your mouth
The感動 of a "harmony of natural flavors"
Artificial food additives can never be found.
Into the realm of bliss
For your "careful dining"
With this emotion
Carefully prepared food
Shifting from "trying hard" to "enjoying"
How to get started and how to save time and effort
Turning "I don't know" into "I'm excited"
Make cooking and living more enjoyable and comfortable.
First, let's be soothed by the aroma of natural broth.
Searching for "delicious inspiration"
Please feel free to speak to me across the counter.
I hope this dish can help you shine.
From Osamu, the owner of a bio-chef restaurant
To you who have high aspirations
Even if you're alone, feel free to come.
Reservations required
(At least 7 days before your desired date)
We offer three Japanese cuisine courses.
One person
Traditional organic Japanese seasonal course: 6,600 JPY (tax included)
Genuine organic Japanese seasonal course: 8,800 JPY (tax included)
Luxury and authentic organic Japanese seasonal course
16500JPY(tax included)
Cashless restuarant
Appetizers, service charge, seating charge
We do not have any.
Non-smoking store
There is no smoking area outside the store.
The appeal of natural broth
[Two moving moments]
[Our memorable experience at our store]
Japanese food culture that captivates gourmets around the world: A true "harmony of Umami."
[I was moved the next morning]
"A refreshing and dignified expression transforms into a vibrant one."
【Luxury】
Only available at our store
One of a kind
A secluded house in Roppongi
A Japanese restaurant with the aroma of natural broth
It resides only in the six counter seats
The deep emotion of Japanese cuisine infused with natural broth.
We offer two Japanese cuisine courses featuring natural broth.
One person
Traditional organic Japanese seasonal course: 6,600 JPY (tax included)
Genuine organic Japanese seasonal course: 8,800 JPY (tax included)
Luxury and authentic organic Japanese seasonal course
16,500JPY(tax included)
Food nourishes the body, and delicious food brings smiles.
 |  |  |
|---|---|---|
 |  |  |
 |  |  |
 |  |  |
 |  |
[ True Story from Inside the Store 1]
The owner of an Italian winery that has been in business for dozens of generations.
Pair our simple dishes with a glass of kimoto sake. "What is this deliciousness? It's something you don't find in Italy. Come to Italy!"
[True Story from Inside the Store 2]
Owner of an olive grove in Jaén province, Spain
A customer added a drizzle of our homemade olive oil to our nikujaga (meat and potato stew) and said with a relaxed smile, "It tastes just like Mom's cooking." He added, "Come to my farm and grow this for me."
[True Story from Inside the Store #3]
Australian man
Take a bite of our food
"Japanese foods are dangerous."
"But the taste of these foods are comfortable."
My face softens
[True Story from Inside the Store #4]
Two Americans
"Tokugawa Shogun, Edo-jidai"
“ Exactly , Kimoto sake is the Samurai organic sake.”
While having that conversation, I enjoyed a glass of kimoto junmai sake served warm.
He is nodding.
Artificial food additives include
You can never reach it
Into the realm of bliss
Hitoshizuku Official Line
[Sharing delicious and fun information]
Please feel free to talk to me.
When you register
[Eye-opening, easy and delicious recipes you can make at home]
How to enjoy Kimoto Junmai sake
Get the video
Use your favorite stamp to signal "I've registered."
For PC users, scan the QR code on your smartphone.
Line ID: @094syyak
For those who strive for "careful and thoughtful meals"
Supporting with dedication
We are committed to creating a "harmonious blend of Umami."
25 years of pursuing organic cuisine
15 years dedicated to Kimoto Junmai Sake
No chemical seasonings used
Food and Kimoto Junmai Sake
The true joy of working with other biotech companies.
A food that captivates gourmets around the world
Japan's world-renowned food culture
genuine
"A harmonious blend of flavors (synergistic effect)"
Experience an unforgettable moment that you won't find at other stores.
Please enjoy it to the fullest.
オーガニック料理追求25年 生酛純米酒一筋15年 化学調味料を使わない お料理と生酛純米酒 Bio同士こその醍醐味 世界中のグルメ達が魅了する 日本が世界に誇る食文化 本物の 「旨味のハーモニー（相乗効果）」 他店では出来ないこの感動を 存分にご堪能下さい。
オーガニック料理追求25年 生酛純米酒一筋15年 化学調味料を使わない お料理と生酛純米酒 Bio同士こその醍醐味 世界中のグルメ達が魅了する 日本が世界に誇る食文化 本物の 「旨味のハーモニー（相乗効果）」 他店では出来ないこの感動を 存分にご堪能下さい。
野菜出汁、鰹出汁、フォンドボー、熟練の技がここに、顆粒出汁は一切使わない。
削り節や昆布の和出汁から 洋食のフォンに至るまで 旨味を追求 出汁に化学調味料を加えたり 顆粒出汁、出汁風味調味料は 決して使わない 調味料も天然の物を オリーブの実１００％オイル 本物オリーブオイルを始め トランス脂肪酸にならない 天然油を使用
天然の調味料とそれに限りなく使いものを使用。隠すものは何もない。いつでも聞いてください。
野菜出汁、鰹出汁、フォンドボー、熟練の技がここに、顆粒出汁は一切使わない。
The basics of Japanese cuisine: "sa-shi-su-se-so" (sugar, salt, vinegar, miso), oil, and dashi (broth).
From Japanese dashi made from shaved bonito flakes and kelp
Even Western-style stocks
Pursuing deliciousness
Adding chemical seasonings to the broth
Granulated dashi and dashi-flavored seasonings are
Never use
We also use natural seasonings.
100% olive oil, starting with authentic olive oil.
Does not contain trans fatty acids
Made with natural oils
We are particular about the ingredients and preparation.
埼玉所沢市オーガニック農園をお手伝いに伺いました。当然除草剤など使いませんから草むしりから
フレッシュが旨味を はじける様なみ ずみずしさ
このような大衆魚の臭みを取り旨味を最大限に引き出す。目利きと仕込み、熟練の技
埼玉所沢市オーガニック農園をお手伝いに伺いました。当然除草剤など使いませんから草むしりから
Committed to "Bio Kimoto Junmai Sake"
The only alcoholic beverage in the world that has "umami"
What can be made is junmai sake.
The true appeal of junmai sake lies in the "umami" of the rice.
Among them, "umami"
Sake brewing that can produce a large quantity,
There is no sake brewing method better than the kimoto method.
Selected by the shop owner
Use as few artificial additives as possible
Or not use it at all
Experience the full charm of Bio Kimoto Junmai Sake.
However, you can just heat it up as is.
Even if you pour it into a glass and drink it
Its rich "umami" flavor is
I cannot feel it.
17 years dedicated to Kimoto Junmai Sake
Discover the hidden charm of Bio Kimoto Junmai Sake
The technique to revive
We are committed to providing a safe, clean, and wholesome dining experience.
A clean and simple interior and
Only 6 counter seats available.
The number of seats beyond this is
Processed foods and chemical seasonings
Not suitable for dishes that don't use it.
It captivates gourmets around the world.
Japanese food culture
The true "harmony of flavors"
I hope you will be filled with emotion.
Just for that purpose
And from now on
「その年齢から料理人は無理だよ」
自分のお店を持ちたく
料理の道を志す為に
損保営業10年キャリアを30歳でキッパリ辞め
ある店にお願いに行った際の断り文句。
「絶対に旨いと言われる店を持つ」と
強く誓った頃と同じ
55歳を超えた今も、この言葉で情熱を
絶やさず持ち続けられている。
そして、これからも。
「魚を２回殺すな」
魚河岸で魚を活〆にしてもらい
下手な三枚おろしで台無し、
親方に幾度も言われたこのセリフ。
料理に直向きな若者に伝える位置に来た自分
今でも魚に向かうとこれが心に響く。
そして、これからも。
「MSGやプロセスフーズ」
要人も通う誰もが知る
高級料亭の親方や
銀座でも腕を振るった
往年の寿司職人
一緒に働いた際、
「今の人は、これがなければ満足しないだろう」
これらを気にせず使う。
「結局、旨味の決め手はこれ」
料理人の価値をそがれた様で
これらを使うのを止めて25年以上。
そして、これからも。
「生酛との出会い」
４０歳手前で夢を叶えた店を手放し無力感と
途方に暮れていた頃、
生酛蔵さまに訪問し、衝撃が走った。
何の自信も無かったが、続けていた
「MSGやプロセスフーズを使わない料理」と
偶然出会った「天然発酵の生酛造り」が
頭の中でスパーク
情熱が蘇り時計の針が
再び動き始めた２００８年立春。
このマリアージュが想像もしなかった世界が、
今、目の前に広がりそれが、
国を超え宇宙に届く魅力を秘めている。
Luxury
唯一無二
他店では決して得る事の無い体験
「２つの感動」
世界中のグルメ達が追い求める
世界に誇る日本の食文化
本物の「旨味のハーモニー（相乗効果）」に
当店で感動
当店の「ひと時」と「食」が、
「清々しく、凛とする表情、躍動に変わる」
翌朝に感動
この「2つの感動」を極める為
上記のそれぞれの「こだわり」
一つ欠けても成立しない。
そして、これからも。
さあ、食事は、
「良薬は口に苦し」ではありません。
料理人のプライドとして
体に良い食事こそ、
「美味しく、楽しく、癒される」
でなければならない。
「健康・美容は、食から」
他店では、決して体験できないこの価値
「２つの感動」
頂ければ幸いです。
【応援致します】
「不健全な食生活が、人生の質を下げる」
「仕事のパフォーマンスは、食で決まる」など、
健康食ライフを心がけていらっしゃる方に
健康管理士指導員免許を持つ
Bio料理人店主が、
「お料理とお酒、共にBio」にて
益々のご健康とご活躍を応援させて頂きます。
そして、これからも。
Bio 料理人店主 おさむ
We do not use chemical seasonings in our cooking or alcoholic beverages.
The reason for passion
