Asparagus and seasonal vegetables are paired with avocado purée enhanced with vegetarian shacha sauce. Layered with crispy, thin pastry, the dish is garnished with a herb salad tossed in white balsamic vinegar. This creation highlights the natural flavors of the ingredients while harmonizing the smooth texture of the purée, crisp vegetables, and fresh aromatic herbs.

This main course pairs sautéed eggplant with warm spices and mixed grains. Round eggplant is coated with Baingan Bharta—a spiced Indian eggplant dish—then topped with mixed grains, Manganji pepper, pine nuts, and crispy fried onions for rich texture. Served with aromatic sautéed sesame and kale, along with hash browns, it is finished with grated Hama Natto for a distinctive fermented note. The complex spice aromas create a deep, evolving flavor with every bite.