ATELIER GIRI

茶寮 アトリエ ギリ

| RESERVATION ONLY |

SHOKADO BENTO STYLE DINNER
45 euro per person
※ Please reserve for two person.

Otoshi
Omakase appetisers in bento, 10 small bites
Takikomi rice or Okowa
Miso soup or Osuimono
Seasonal item
Uji matcha shot or Genmai cha
Dessert

※ All plant-based.

FRIDAY DINNER

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 through 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 - Acchieved

October - December 2024

Thank you very much for your continuous support by visiting us. We could source good ingredients, and established the recipes with Atelier Giri method of fresh baking(pure cooking). We practice from the kitchen to contribute the wellness of earth's environment and for our health, the food should be as medicine. Organic ingredients we use now: coffee beans, oat milk, soy milk, wheat flour (natural stone ground, for cruffins and all pastries). coconut milk (Fair Trade), chocolate (Chocolate makers), raisins, walnuts, cocoa, dates, apples etc...

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