Supervised by Fumio Yonezawa [VEGAN PLAN]
16,000 yen / person

• ¥16,000 per person (includes food, 2 hours of free drinks and venue fee)
  
  *Prices include tax and 10% service charge.
  *The minimum guaranteed fee varies depending on the date and venue, so please contact us for details.

• 
  
  ●Fumio Yonezawa (Representative of No Code)
  At the three-star Michelin restaurant "Jean-Georges" in New York
  He is the first Japanese to serve as sous chef.
  After returning to Japan, he established "Jean-Georges Tokyo" and became its chef de cuisine.
  After that, he opened his own sustainable grill restaurant "The Burn" in Minami Aoyama.
  Currently, as the representative of No Code, he develops restaurant menus and provides consulting services both in Japan and overseas.
  She is actively involved in social welfare activities while also engaging in a wide range of activities, including writing recipe books.
  NO CODE official website　
  
  
  ●Background to the birth of the Vegan Plan
  While the COVID-19 pandemic has subsided and the trend toward internationalization is accelerating, the number of people with various dietary restrictions is increasing.
  "Vegans can sit around the table and enjoy delicious meals together"
  "Everyone has the freedom to choose and can enjoy food."
  With these goals in mind, our vegan plan was born, with each and every dish carefully crafted.
  
  *Ingredients and menus may change depending on the season and availability.
  Please be aware of this in advance.

• Caprese with freshly drawn yuba and colorful tomatoes
  
  This dish uses freshly drawn yuba, which has a smoothness similar to burrata cheese, commonly used in Caprese.
  Adding salt and lemon balances the soybean flavor of the yuba,
  creating a refreshing vegan Caprese with an enhanced cheese flavor.
  

• Beet tartare
  
  Rich and satisfying root vegetable beets are roasted, and their sweetness is enhanced
  by adding capers, cornichons (pickles), and whole grain mustard,
  bringing out an accent of acidity. Additionally, the sweetness of sautéed red onions is complemented by endives,
  making it a hearty dish that resembles a salad.

• Shiitake mushrooms baked with herbs and breadcrumbs, truffle
  
  Jumbo shiitake mushrooms stuffed with a French-style filling of soy meat, sun-dried tomatoes, and mushroom paste,
  baked with rosemary and herb breadcrumbs.
  Served with truffle mashed potatoes and highlighted by smoked paprika powder with a bonito flake flavor,
  this dish is finished with a rich aroma throughout.
  

• Sauteed zucchini with summer vegetable salsa
  
  The zucchini is thoroughly rehydrated and baked until crispy to seal in its flavor.
  This satisfying dish is served with a tart sauce of tomatoes, cucumbers, and mint.

• Corn falafel
  
  Falafel made with chickpeas famous in Israel, without pork.
  By deliberately roasting corn and combining it with a puree,
  this vegan main dish has a fragrant aroma reminiscent of grilled corn.

• Melon semifreddo
  
  This dish combines coconut semifreddo with sweet melon. It is garnished with egg-free meringue called 'Yungoblanc', which is made from beans, for a nice texture.
  

• TEL 03-6261-1154
  Mail Contact us　
  Weekdays 10:00-18:00
  
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https://nocode.co.jp/