Buckwheat pancake with whipped tofu, sauerkraut, & toasted sesame salt. Served upon arrival at The Almanage.

Warming stew with seasonal greens, fresh herbs & shiitake mushrooms.

Beetroots braised in vinegar with tahini & toasted sesame salt.

Buckwheat flatbreads brushed with cold-pressed oil, topped with za’atar.

Miso walnut–filled wholegrain onigiri, wrapped in nori, with brown rice vinegar and umeboshi.

Kimchi broth with soba noodles, silken tofu, shiitake and bok choy, finished with spring onion, sesame and gomashio.