FOOD EXPERIENCE & COMMUNICATION

Special Dinner with a regional speciality theme and an original vegan menu proposed by Miyumi Chiba 郷土食や伝統食材をテーマにしたヴィーガン創作料理ディナー  

This is a series of dinners introducing vegan cuisine inspired by specialities from each prefecture in Japan. Once a month, Miyumi presents the unique idea of appreciating the variety of tastes and learning about the characteristics of regional food throughout Japan. *All vegan.

The dinner is composed of an appetizer, main dish and dessert. There will be a “tasting and comparing” of certain ingredients to learn about fusion ideas. 

The objective of this Dinner-Meetup is to introduce the recipes and ideas which are good for our health and for the planet as well as Japanese ingredients and fusion cooking ideas, which are also easy to prepare at home.

The menu is also designed for people who wish to continue cooking overseas, so we choose seasonal vegetables and certain ingredients which are easy to find outside of Japan as well.

We wish to have this Special Dinner to share and exchange the many ideas about living a healthy lifestyle among participants of different backgrounds as well as the chef and staff.

Program

18h30: Door open. Welcome drink.

19h: Explanation of the dishes, ingredients, seasonings…

“tasting and comparing”

19h30: Dinner service. Enjoy food and conversation.

20h30: Question and answer period to exchange information.

21h/21h30: Finish

 

Wednesday November 13, 18h30 – 21h30
(speciality of IWATE prefecture: Variety of Noodles and Sauces)

 

Participation fee: 3000 yen including appetizer, main dish, dessert and tea. (wine/beer available from 500 yen)

For reservation, please contact us by e-mail : ateliercafekamakura@gmail.com

**Miyumi Chiba, a veggie-food producer who has received the Vegetarian Award in 2019 for her activity in Tokyo Smile Veggies and Vegewel.

 For the past 5 years, Miyumi has visited more than 1500 restaurants and has been devoted to popularize vegetarian meals at local restaurants and/or delis producing the menu with various vegetarian dishes.

https://vegewel.com/en/ https://www.facebook.com/tokyosmile.veggies/



DINNER ON WEDNESDAY OCTOBER 23


Dinner on wednesday September 25

Lunch Party on sunday July 15

CULINARY PROGRAM 2019 - 2020 

in English, Japanese, French

・Cooking classes at Kamakura  ・Monthly dinner at Harajuku

Series of MODOKI ryori (MOCK cuisine) and seasonal vegetables by Mari Fujii, [in Kamakura]

Author of many books including the one in English, “Enlightened Kitchen, Fresh Vegetable Dishes from the Temples of Japan. (Kodansha International)

藤井まり先生の精進スタイル(もどき料理)料理講座 

  • “Abalone” and “Oyster” made of tofu and mushroom (November 16).
  • “Stuffed cabbage roll” with Yuba, tofu skin and beans (January 25)
  • “Eel” with potato and Nori seaweed (March 28)
  • “Egg” with tofu and spice (May 23)

 

Series of dinners introducing vegan cuisine inspired by specialities from each prefecture in Japan by Miyumi Chiba. [in Harajuku]

千葉芽弓シェフの郷土食や伝統食材をテーマにしたヴィーガン創作料理ディナー  

  • November 13, December 18, January 29, February 26, March 25, April 22, May 20, June 24. 18h30 – 21h.

 

Workshop by Akemi & Satsuki, authors of [Grandma's Shojin ryori, Japanese Vegetarian Home Cooking] [in Kamakura]

「おばあちゃんの精進ごはん」著者、暁美さんと五月さん姉妹による料理教室

  • Osechi ryori, new year's speciality in Vegan style (Sunday December 15)
  • OYAKI, healthy style baked gluten-free bun making ヘルシーな「おやき」 (Sunday, February 16)
  • Variety of Bento cooking さまざまなお弁当アイディア (Sunday April 19)

2019 

Nov 13 (wed): Monthly dinner “Vegan cuisine inspired by specialities regional” by Miyumi

Nov 16 (sat): Shojin style cooking, “Abalone” and “Oyster” made of tofu and mushroom by Mari Fujii

 

Dec 15 (sun): Osechi ryori, new year's speciality in Vegan style by Akemi & Satsuki

Dec 18 (wed): Monthly dinner “Vegan cuisine inspired by specialities regional” by Miyumi

 

2020

Jan 25 (sat): Shojin style cooking, “Stuffed cabbage roll” with Yuba, tofu skin and beans by Mari Fujii

Jan 29 (wed): Monthly dinner “Vegan cuisine inspired by specialities regional” by Miyumi

 

Feb 16 (sun): OYAKI, healthy style baked gluten-free bun making ヘルシーな「おやき」 by Akemi & Satsuki

Feb 26 (wed): Monthly dinner “Vegan cuisine inspired by specialities regional” by Miyumi

 

March 25 (wed): Monthly dinner “Vegan cuisine inspired by specialities regional” by Miyumi

March 28 (sat): Shojin style cooking, “Eel” with potato and Nori seaweed by Mari Fujii

 

April 19 (sun): Variety of Bento cooking さまざまなお弁当アイディア by Akemi & Satsuki

April 22 (sat): Monthly dinner “Vegan cuisine inspired by specialities regional” by Miyumi

 

May 20 (wed):Monthly dinner “Vegan cuisine inspired by specialities regional” by Miyumi

May 23 (sat): Shojin style cooking, “Egg” with tofu and spice by Mari Fujii

 

June 24 (wed): Monthly dinner “Vegan cuisine inspired by specialities regional” by Miyumi