万年青の素材ingredients

オーガニックを基本に
選んだ素材は新鮮で
作り手のたしかなものばかり。
仕入れは京都近郊を中心に
店主出身地である高知県など、全国各地から。
「食の循環」を意識して
現地に足を運んで学ぶようにしています。
素材にとどまらず、器や設えなども
互いに顔の見える関係を大事にしています。

  • 魚

    流通経路のたしかな天然ものと
    管理を徹底した養殖もの

  • 乳製品

    飼育方法にこだわった牛や山羊の乳
    その乳を発酵させたチーズ

  • 肉

    資源循環農家が育てた牛や豚、鶏
    舞鶴の猟師が仕留めた鹿や猪

  • 衣

    小麦粉は北海道産
    卵は自然養鶏卵
    揚げ油は無添加
    低温圧搾一番搾り菜種油

  • 野菜

    旬を大切に、自然に寄り添い栽培されたもの

The core of our cuisine is fresh, tasty, organic produce from reliable producers. The majority of our produce comes from Kyoto and the surrounding area, with some specialty items coming from Kochi prefecture, where our owner/chef was raised, as well as other regions of Japan. While supporting small local farms practicing regenerative agriculture, we have developed a community of suppliers to meet our needs.

Not only ingredients, but everything in the restaurant is carefully chosen to reflect our philosophy of dealing directly with craftsmen and producers.

Vegetables
Fresh and seasonal ingredients, naturally grown
Fish
Wild caught and purchased from reliable supply chains, as well as farmed under strict controls
Meat
Beef, pork, and chicken produced on farms practicing circular agriculture
Wild venison and wild boar from Maizuru
Dairy
Milk and fermented cheese from humanely raised cows and goats
Coating and frying oil
Flour for the coating from Hokkaido, free-range eggs, and additive-free low-temperature first pressing canola oil