SARYO ATELIER GIRI

茶寮 アトリエ ギリ

| 2024 ANNOUNCEMENT |

*WE ARE OPEN

WED - SUN 9:00 - 17:00

TUE 24 DECEMBER 12:00 - 20:00
(FOR ORDER PICK-UP)
WED 25 DECEMBER 9:00 - 17:00

THU 26 DECEMBER 9:00 - 17:00

1 JANUARY NEW YEAR'S DAY
12:00 - 20:00

| THINGS WE PARTICULARLY CARE ABOUT |

CEREMONIAL QUALITY UJI MATCHA
ORGANIC SINGLE ORIGIN COFFEE
HOMEMADE MOCHI & PASTRY
FERMENTED AND CULTURED FOOD
HOKKAIDO ESPRIT COOKING

| DINE |

SALAD, CURRY, UDON
BOBA TEA, KOMBUCHA
PASTRY, ICECREAM DESSERT

SELECTIONS OF TASTE FROM EAST TO WEST

ABOUT

Thank you for dropping by at Atelier Giri. The founder, Megumi is fond of nature as she grew up in the wilderness of Hokkaido, Japan. Atelier Giri follows the foot steps of "Sustainable Gastronomy" and to cook and bake with the esprit of Hokkaido. Using mostly seasonal and local produce food ingredients and introducing Japanese Washoku, with some Japanese ingredients. We practice gratitude towards nature, and to feel the circular energy of life though eating.
Naturally all ingredients we use are sourced from the plant origins.
By the way, the name Giri means "mountain" in sanskrit. To us it's a symbol of healthy eating and wealth by nature's gift.

ATELIER GIRI GREEN PAPER

Just to share what's on our road map...

PHASE 1

October - December 2024

Following soft opening, adjustment of the products and service. Quality of cooking and serving drinks by heartful communication with customers. Working on error issues. Attracting our audiences and local visitors. Try to spread the words. Buying needful equipments and tablewares. Implement an order system. Christmas special order.

PHASE 2

January - April 2025

Launching Winter/Spring Menu 2025.
Adding interior/decor painting. Starting the concept of pick-up order from lunch menu, as well as online store. One more jar for Kombucha. Looking for a partnership for craft furnitures. Neighbour's privilages. Shooting photos/videos for owned media. Japan nature tour planning.

May - June 2025

Launching Summer Menu 2025.
Hosting workshops, by inviting guest talkers and chefs. Work on recipe developments. Possibility Co-op buying of organic vegetables and fruits from regional and EU production.
Rewrite the scripts, the team member meeting, strengthen the communication of the team.

PHASE 3