CYCLE ―SHIBUYA PARCO SUSTAINABILITY―｜ SHIBUYA PARCO's "Sustainability" and "Circle" that shines on the earth and the future

［ B1F ］ CHAOS KITCHEN

VEGAN IZAKAYA MASAKA| I am surprised, “No!” All-directional Vee Gun Menu

In the Showa retro appearance, VEGAN IZAKAYA MASAKA offers dumplings, fried chicken and sour lemon using soy meat. A set meal set that you can choose during the day, and at night you can enjoy it versatilely regardless of the scene while pinching small dishes with a drink in one hand. The store's 10 ethical declarations, such as welcome of My Bags and My Chopsticks, and the goal of reducing the amount of garbage by 25%, also contributes to reducing the environmental impact. All menus using only vegetable ingredients such as soy meat are surprised by Vee Gun people as "No!", And they have three beats of taste, volume, and price.

Kome to circus| Magot, an edible insect, appears as a new menu

Insect food that attracts attention due to its low environmental impact and high nutritional value. At Kome to circus, where you can experience a variety of food cultures without preconceptions, there is a wide variety of unique menus using magot (yet larvae) grown using ocala that is discarded during the process of making tofu from soybeans. Limited quantity "Magot thinly baked mini pizza" is a perfect item for tidbits, with about 100 magot covered in dough and topped with dried magot from cheese. In the "7 kinds of insect eating comparison set with magot", you can taste magot + turtles, locusts, locusts, etc. according to the loading situation of the day. In addition, "Magot and Bean Key Macarray" is also available in limited quantities. I would like to experience the charm of insect food that can not be imagined just by listening at the shop.

Jikasei MENSHO｜ Vegetable ramen "VGKO" with rich soup using Loss ingredients

"Jikasei MENSHO" offers "VGKO (Vee Gangarlic Knockout)" as a product to reduce food loss. Vegetables that are simply not good to look and cannot be provided as they are, and surplus vegetable scraps are collected within the Mensho Group and used as soup ingredients. The soup taken from various kinds of vegetables has a rich finish. By eating deliciously, we can contribute to the major social problem of food loss in the food and beverage industry.

KIWAMIYA| Offering A5 grade cut-off Imari beef at limited quantity and special price

At KIWAMIYA, where you can enjoy a specialty hamburger from Fukuoka, cut off Imari beef is offered at a limited quantity and special price during the period. As part of reducing food loss, we made one plate of scraps that came out when forming steak meat. In the past, meat that had not been offered solely due to appearance and size issues can be enjoyed by carefully selected A5 grade high quality meat and sweetness. Put it on a hot iron plate and you can enjoy it with your favorite baking. All seats counter style, so it's nice to be able to drop in casually even by yourself.

［ 7F ］ RESTAURANT SEVEN

FALAFEL BROTHERS｜ Guilt-free but full of volume "Falafel"

"FALAFEL BROTHERS" is an Israeli Vee Gun restaurant. Among them, the freshly fried "Farafel" of the signboard menu is attracting attention in Japan as a healthy and voluminous fast food made with boiled chickpeas. All menus, such as appetizing spicy hums plates and salad bowls, are made of 100% vegetable foods, so it is nice to be guilt-free. The café menu also has a lineup of gluten-free sweets.