Shojin Sougo

Vegetable chef Nomura tries to pamper people with simple ingredients. It should not always be expensive to make it tasty. Totally agree as far as we are concerned. Vegetables, herbs, edible flowers and fruit are therefore given a major role here and this in a very creative way. How about spaghetti of pumpkin, cucumber and leaves of yellow chrysanthemums? Or of a broth with fried mini eggplants and grated daikon? Not to be missed on your next trip to Tokyo!