CYCLE ―SHIBUYA PARCO SUSTAINABILITY―｜ We meet in circulation. Shibuya PARCO's sustainable shopping

［ 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| Experience the edible insect magot

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 prejudice, you can find a unique menu using magot (yet larvae) grown using okara, which 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｜ A dish made from non-standard vegetables and after cooking.

"Jikasei Mensho" offers "Sakura shrimp and sweet shrimp bisk lamen" as a product to reduce food loss. Vegetables that are out of standard and after cooking are collected within the MENSHO Group and used as ingredients for soup. The soup taken from various kinds of vegetables has a rich finish. In addition, the head of the green onion that is easy to dispose is used as an accent for seasoning by carving off the scraps. It is a dish that tackles the food loss problem in the food and beverage industry by eating deliciously.

［ 4F ］ FASHION APARTMENT

CHOMPOO| Sustainable food experience proposed with guest chef

At CHOMPOO, which features authentic Thai cuisine and a cozy space, offers a special collaboration menu featuring Chef Morie Miki and four chefs for six days only. A lineup of sustainable food experiences proposed by the guest chefs are not to be missed.
　　
Friday, March 17 and 18 (Sat) <Odajima Chef>
March 23 (Thursday) <Sushi Sugahisa>
Friday, March 24 and 25 (Sat) <Chef Sasaki>
March 26 (Sun) <Phulom>