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

［ B1F ］ CHAOS KITCHEN

Vegan Izakaya "Masaka" | I was surprised, "No!" All-round vegan menu

"Masaka", a vegan izakaya with a retro Showa appearance, offers gyoza, fried chicken, and sour lemons using soy meat. A set meal set that you can choose during the day, and at night you can enjoy it in a variety of ways regardless of the scene, pinching small dishes with alcohol in one hand. The store's 10 Articles of Ethical Declaration also contributes to reducing environmental impact, including the welcome of my bags and my chopsticks and the goal of reducing the amount of garbage by 25%. All menus using only vegetable ingredients such as soy meat are surprised by vegan people, saying "No way!", And they have three beats of taste, volume, and price that they can go through.

Rice and Circus | Experience the edible insect magots

Insect food that attracts attention because of its low environmental impact and high nutritional value. "Rice and Circus", where you can experience a variety of food cultures without prejudice, offers a unique menu using magots (flies larvae) grown using okara, which is discarded in the process of producing tofu from soybeans. The limited quantity of "Magot thinly baked mini pizza" is a perfect item for tidbits, with about 100 magots wrapped in dough and dried magots on top of cheese. In the "7 kinds of insect eating comparison set with magots", you can taste magots + turtles, locusts, locusts, etc. according to the loading status of the day. In addition, the lineup of "Magot and Bean Keema Curry" is also limited. I would like to experience the charm of insect food that you can't imagine just by listening at the shop.

Jikasei MENSHO｜ One dish made of non-standard vegetables and after cooking offcuts

"Jikasei MENSHO" offers "Sakura shrimp and sweet shrimp bisque lamen" as a product to reduce food loss. Vegetables that are out of the standard and after cooking are collected within the MENSHO Group and used as soup material. The soup taken from various kinds of vegetables has a rich finish. In addition, the head of the green onion, which is easily discarded, is used as an accent for seasoning by carbonizing the offcuts. 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 by guest chef

"CHOMPOO", which features authentic Thai cuisine and a cozy space, offers a special collaboration menu that teamed up with Chef Morieda and four chefs for a limited period of 6 days. A lineup of sustainable food experiences proposed by guest chefs cannot be overlooked.
　　
Friday, March 17 and 18 (Sat) <Chef Odajima>
Thursday, March 23 <Sushi Sugahisa>
Friday, March 24 and 25 (Sat) <Sasaki Chef>
March 26 (Sun) <phulom>