Guys, how do you do?
This is "Tills" Miura, who is old but still running briskly.
This year's cherry blossoms are in full bloom, with some unusually hot days, which surprises me.

Well, today's theme is "About spring vegetables on the ranch".
The ranch vegetables currently entering the restaurant are bud greens, napkins, radishes, lettuce, spinach, and more.
Looking at the condition of the day, I stir-fry it, heat it, or just eat it raw.
We always offer 2-3 items so that customers can feel the spring.

Spring vegetables are characterized by being soft and slightly bitter.
I am careful about cooking so as not to kill such a good taste.

From now on, more vegetables than now will start to appear from spring to summer.
I do my best every day with the smiles of our customers in mind so that you can feel the season with the vegetables.
Thank you for your continued support.