Hotel Gracery SapporoMenu Offerings

General Menu

• Grilled "Like Chicken" with Barley and Chestnut Rice
• Creamy Soup with Superfood-Infused Broth
• Amazake and Apple Rice Pudding

Sendai Washington HotelMenu Offerings

General Menu

• Grilled "Like Chicken" with Barley and Chestnut Rice
• Creamy Soup with Superfood-Infused Broth
• Amazake and Apple Rice Pudding

Original Menu

• Almond Milk Pudding This almond milk pudding has a smooth texture and a light, subtle sweetness. It’s perfect as a breakfast dessert.
• Grated and Deep-Fried Lotus Root We grated lotus root —a staple ingredient in vegetarian cuisine—with the skin still on and deep-fried it in oil. It has a distinctive chewy texture.

Iwaki Washington HotelMenu Offerings

General Menu

• Grilled "Like Chicken" with Barley and Chestnut Rice
• Creamy Soup with Superfood-Infused Broth
• Amazake and Apple Rice Pudding

Original Menu

• Pumpkin Soup This healthy soup made with soy milk and seasonal pumpkin is the perfect choice for breakfast.
• Homemade Tofu with Mushroom Sauce We’ve created a wholesome dish by topping fresh tofu—handmade every morning in our kitchen—with a sauce made from seasonal mushrooms.

Hotel Gracery TamachiMenu Offerings

General Menu

• Grilled "Like Chicken" with Barley and Chestnut Rice
• Creamy Soup with Superfood-Infused Broth
• Amazake and Apple Rice Pudding

Original Menu

• "Like Chicken" · Loofah · Car-Fu · Island Tofu: Musashino Miso Nbushi from Tokyo with Okinawan Shikuwasa Flavor 沖縄から取り寄せた食材に大豆ミート「ライクチキン」を加え、東京産の味噌で沖縄料理の煮込み料理“ンブシー”に仕立てました。
• Sweet Potato, Persimmon, and Soydelis Hard Soy Milk Yogurt Salad We’ve combined sweet potatoes and persimmons—which are in season right now—with soy-based cheese and plant-derived lactic acid bacteria in this soy yogurt salad.
• Seasonal Roasted Vegetables: Mame-Mage Fondue with Edo-Style Sweet Miso Flavor We oven-roast seasonal fall vegetables—such as turnips, carrots, and lotus root—and serve them with a cheese fondue-style sauce made from Mame-Mage (a soy-based cheese) blended with Edo-style sweet miso from Tokyo.

Hotel Gracery Asakusa (Tokyo)Menu Offerings

General Menu

• Grilled "Like Chicken" with Barley and Chestnut Rice
• Creamy Soup with Superfood-Infused Broth
• Amazake and Apple Rice Pudding

Original Menu

• Sweet Potato, Persimmon, and Soydelis Hard Soy Milk Yogurt Salad We’ve combined sweet potatoes and persimmons—which are in season right now—with soy-based cheese and plant-derived lactic acid bacteria in this soy yogurt salad.
• Seasonal Roasted Vegetables: Mame-Mage Fondue with Edo-Style Sweet Miso Flavor We oven-roast seasonal fall vegetables—such as turnips, carrots, and lotus root—and serve them with a cheese fondue-style sauce made from Mame-Mage (a soy-based cheese) blended with Edo-style sweet miso from Tokyo.
• Fall Ratatouille with “Like Chicken” We replaced the summer vegetables typically found in ratatouille—a dish often associated with summer—with fall vegetables and simmered them in tomato sauce along with “Like Chicken, ” a soy-based meat alternative.

Akihabara Washington HotelMenu Offerings

General Menu

• Grilled "Like Chicken" with Barley and Chestnut Rice
• Creamy Soup with Superfood-Infused Broth
• Amazake and Apple Rice Pudding

Original Menu

• Seasonal Roasted Vegetables: Mame-Mage Fondue with Edo-Style Sweet Miso Flavor We oven-roast seasonal fall vegetables—such as turnips, carrots, and lotus root—and serve them with a cheese fondue-style sauce made from Mame-Mage (a soy-based cheese) blended with Edo-style sweet miso from Tokyo.
• Fall Ratatouille with “Like Chicken” We replaced the summer vegetables typically found in ratatouille—a dish often associated with summer—with fall vegetables and simmered them in tomato sauce along with “Like Chicken, ” a soy-based meat alternative.
• "Like Chicken" and Autumn Vegetable Kinpira We’ve created this kinpira dish using autumn vegetables such as lotus root, burdock, and mushrooms, along with the soy-based meat alternative "Like Chicken," to offer a delightful combination of textures and a hint of spiciness.

Menu at Shinjuku Washington Hotel

General Menu

• Grilled "Like Chicken" with Barley and Chestnut Rice
• Creamy Soup with Superfood-Infused Broth
• Amazake and Apple Rice Pudding

Original Menu

• "Soitsuna" and Creamy Pumpkin Salad A creamy pumpkin salad made with a " Soitsuna" filling made from soy protein. By adding Oedo sweet miso as a secret ingredient and sweet potatoes that retain their texture, we’ve created a dish that offers sweetness, richness, and a delightful texture.
• Soy Chicken Tossed in Soy Milk Yogurt This dish combines the refreshing tartness of soy milk yogurt with the textures of soy chicken and shimeji mushrooms, accented by the vibrant color of purple sweet potato, all complemented by the subtle kick of yuzu kosho.

Tokyo bay Ariake Washington Hotel (Tokyo)Menu Offerings

General Menu

• Grilled "Like Chicken" with Barley and Chestnut Rice
• Creamy Soup with Superfood-Infused Broth
• Amazake and Apple Rice Pudding

Original Menu

• Mushroom and Dried Tofu Bolognese This gentle, nourishing dish features the flavors of fall—the aroma of mushrooms infused into dried tofu—simmered together with tomatoes.
• Chilled Tofu Steak Tofu, a well-known ingredient on Overseas. We’ve seasoned it with vegetables and garlic to make it easy to enjoy.

Yokohama Sakuragicho Washington HotelMenu Offerings

General Menu

• Grilled "Like Chicken" with Barley and Chestnut Rice
• Creamy Soup with Superfood-Infused Broth
• Amazake and Apple Rice Pudding

Original Menu

• Penne and Fall Vegetable Soy Meat Gratin With the colder months approaching, I came up with this comforting gratin featuring fall vegetables.
  Although it contains no animal products, the combination of soy meat, pumpkin, and penne makes for a satisfying meal.
• Seasonal Vegetables Tossed with "Like Chicken" and Soy Mayo This burdock root salad features soy-based meat that tastes like chicken, dressed with soy mayo.

Menu Items at Urawa Washington Hotel

General Menu

• Grilled "Like Chicken" with Barley and Chestnut Rice
• Creamy Soup with Superfood-Infused Broth
• Amazake and Apple Rice Pudding

Original Menu

• Penne with Soy Meat and Eggplant Bolognese We used soy meat processed into a ground meat-like texture, along with whole Italian tomatoes, onions, eggplant, and mushrooms, and sautéed the pasta (penne) in olive oil to create a rich, flavorful dish.
• Almond Milk Pudding with Sweet Potato Mont Blanc We’ve combined nutty, smooth almond milk with a lightly sweetened pudding and topped it with seasonal sweet potatoes in the style of a Mont Blanc.
  It’s a delicious and convenient way to get nutrients like vitamin E, calcium, and dietary fiber.

Kisarazu Washington HotelMenu Offerings

General Menu

• Grilled "Like Chicken" with Barley and Chestnut Rice
• Creamy Soup with Superfood-Infused Broth
• Amazake and Apple Rice Pudding

Original Menu

• Boso Root Vegetable Stew This dish features plenty of root vegetables—such as lotus root and daikon radish—harvested in the Uchibo region (Kisarazu, Kimitsu, Futtsu).
  Please enjoy it with a sour cream-style topping made by mixing soy milk yogurt with chopped “chicken-style” pieces.
• Vegetable Clear Broth Porridge A clear broth infused with the natural umami of vegetables. We’ve prepared this simple, gently seasoned porridge that’s gentle on the body and warms you right up.

Hotel Gracery Kyoto SanjoMenu Offerings

General Menu

• Grilled "Like Chicken" with Barley and Chestnut Rice
• Creamy Soup with Superfood-Infused Broth
• Amazake and Apple Rice Pudding

Original Menu

• Open-Faced Sandwich with Soy Tuna and Broccoli We’ve created a healthy open-faced sandwich by topping slices of egg- and butter-free country bread with plant-based soy tuna made from soy protein and seasonal broccoli.
• Falafel with Autumn Fried Vegetables These are croquettes originating from the Middle East, made from chickpeas.
  Since they don’t contain meat or breadcrumbs, they’re low in calories yet incredibly satisfying!
  We also recommend serving them in pita bread with autumn vegetables and salad.

Hotel Gracery Osaka NambaMenu Offerings

General Menu

• Grilled "Like Chicken" with Barley and Chestnut Rice
• Creamy Soup with Superfood-Infused Broth
• Amazake and Apple Rice Pudding

Original Menu

• "Like Chicken" Kinpira We’ve created this kinpira dish using autumn vegetables—such as carrots and mushrooms—that offer a pleasant texture, along with the soy-based meat alternative "Like Chicken," so you can enjoy both the texture and a hint of spiciness.
• Plant-Based Penne Gratin A gratin featuring fall mushrooms and gluten-free penne. This healthy dish is made with a Bolognese sauce containing soy meat and finished with a soy milk-based white sauce.

Kansai Airport Washington HotelMenu Offerings

General Menu

• Amazake and Apple Rice Pudding

Original Menu

• "Like Chicken" with Fall Vegetables in a Garden-Style Tomato Sauce A dish that delights both body and soul, combining plant-based "Like Chicken" with a garden-style tomato sauce packed with vegetables.
  The tartness of the tomatoes and the sweetness of the fall vegetables blend in perfect harmony, allowing you to savor the rich umami of the vegetables with every bite.
• Plant-Based European-Style Curry ~Served with Turmeric Rice and Grilled Fall Vegetables~ An authentic European-style curry made without any animal products. The rich aroma of spices whets your appetite, and served with grilled fall vegetables, it’s incredibly satisfying.
  It’s safe for vegans to enjoy as well.
• Penne Bolognese-Style with Eggplant and Colorful Vegetables A plant-based penne Bolognese-style dish made with plenty of moist, rich fall eggplant and a vibrant array of colorful vegetables.
  Made without any animal products, this satisfying dish features an exquisite balance of the savory flavor of soy meat and the natural sweetness of the vegetables.

Kanku Izumi Otsu Washington HotelMenu Offerings

General Menu

• Grilled "Like Chicken" with Barley and Chestnut Rice
• Creamy Soup with Superfood-Infused Broth
• Amazake and Apple Rice Pudding

Original Menu

• Sweet Potato and Pumpkin Agrodolce "Agrodolce" means "sweet and sour" in Italian.
  We seasoned sweet potatoes and pumpkin with natural honey, olive oil, and lemon to create a sweet and sour flavor.
• "Like Chicken" and Mushroom Almond Milk Gratin This gratin is made with plenty of plant-based ingredients and mushrooms.
  Sprinkling herb breadcrumbs on top before baking makes it look even more vibrant!

Hiroshima Washington HotelMenu Offerings

General Menu

• Grilled "Like Chicken" with Barley and Chestnut Rice
• Creamy Soup with Superfood-Infused Broth
• Amazake and Apple Rice Pudding

Original Menu

• Soy-Based Meat Bolognese with Shimeji Mushrooms and Penne Gratin This hearty, autumn-inspired gratin combines the seasonal flavors of shimeji mushrooms and penne with a soy-based meat Bolognese sauce.
• Lotus Root Chips The lotus root used in this dish is “Yamato no Beppin-san,” a specialty of Yamato Town, Mihara City, Hiroshima Prefecture.
  This is a sustainable dish made using lotus root that does not meet standard specifications and is therefore not sold in markets.
• Glutinous Barley Ratatouille We’ve combined glutinous barley (Kirari Mochi) from Akitakata City, Hiroshima Prefecture, with ancient rice varieties (black, red, and green rice) from Hiroshima Prefecture, along with plenty of shimeji mushrooms and vegetables, to create a dish packed with nutrients.

Canal City Fukuoka Washington HotelMenu Offerings

General Menu

• Grilled "Like Chicken" with Barley and Chestnut Rice
• Creamy Soup with Superfood-Infused Broth
• Amazake and Apple Rice Pudding

Original Menu

• Nerano-Style Pumpkin and Zucchini Gratin We’ve adapted this traditional dish from the village of Nerano in the Campania region of Italy into a gratin featuring fried zucchini and Campania cheese. The texture and aroma of the zucchini add depth to the flavor and make the dish visually appealing.
• Sweet Potato and Glutinous Barley Soup with Soy Milk This gentle-tasting soup harmonizes the natural sweetness drawn out by slowly sautéing onions and celery with the umami of soy milk and green beans. Enjoy the flavors of fall with this sweet potato soup.
• Red Kidney Beans and Potatoes in Tomato Sauce This dish is characterized by the natural sweetness drawn out by slowly sautéing onions and celery, accented with a hint of chili powder—a combination that pairs perfectly with the potatoes. The red kidney beans have a rich flavor and a fluffy, starchy texture.

Hotel Gracery NahaMenu Offerings

General Menu

• Grilled "Like Chicken" with Barley and Chestnut Rice
• Creamy Soup with Superfood-Infused Broth
• Amazake and Apple Rice Pudding

Original Menu

• Potato and Sweet Potato Stew We used a plant-based demi-glace sauce combined with tomato sauce, and added variety to the flavor by using two types of potatoes: regular potatoes and sweet potatoes.
  Please enjoy the variety in textures provided by the toppings, such as eggplant and fried maitake mushrooms.
• Purple Sweet Potato and Soy Tuna Potato Salad This potato salad features purple sweet potatoes from Okinawa, plant-based mayonnaise, and soy tuna.
  We steamed the potatoes and purple sweet potatoes together to bring out the natural umami of the ingredients.
• Sweet and Spicy Chapchae with Soy Meat This chapchae uses soy meat instead of actual meat. It features a sweet and spicy flavor thanks to the addition of thread chili peppers. Pine nuts also help burn fat.