An increasing number of people are placing restrictions on what they eat due to health concerns, religious beliefs, or beliefs. A barrier-free restaurant is a restaurant that proposes a delicious way to enjoy food, rather than treating food preferences as a barrier. Food is a reflection of the current times, such as the diversification of lifestyles and globalization. We picked three stores each from four categories: organic, halal food, low sugar & low calorie, and vegetarian. We will introduce barrier-free restaurants in Tokyo.

``Kitchen Watarigarasu'' is a small restaurant located a few minutes walk from Ebisu Station, where you can enjoy creative Japanese-Western dishes made with carefully selected ingredients by the owner and chef, Hidetaka Murakami, who truly loves cooking. All the vegetables used are organic or pesticide-free, delivered directly from the farm. The meat is limited to domestically grown, healthy pasture-raised meat such as Tokachi Dorobuta and Kita-Tokachi Farm Tankaku Beef, and the fish is shipped directly from Takamatsu Port on the Seto Inland Sea without using any farmed products. The sauces, ketchup, and sauces are all homemade, and of course, no chemical seasonings are used. Everything from salt, soy sauce, miso to kelp is safe and approved by Murakami. Not only charcuterie such as ham and pâté, but also seasonal bread and handmade pasta are all made in-house.

Ultimately, cooking is a job that is related to people's health. He says it is also important for him as a chef to purchase carefully prepared and safe ingredients. I travel all over the country and often meet producers, and I find that many of the people who make sincere products, such as pesticide-free and organic products, are wonderful and sincere people. It's really fun to think about how to serve the ingredients made by such wonderful people to guests.

The dishes prepared by our highly particular chefs are not simply simple dishes made with a focus on "safety and security," but are beautiful to look at and have a high level of perfection. Many of the dishes are simple and bring out the flavor of the ingredients, but unlike dishes that are grilled and topped with soy sauce or other sauces, they require a lot of time and effort. What's more, it has a sense of fun, and every time I visit, I'm amazed by its outstanding taste and the abundance of drawers.

The appetizer platter that day was also gorgeous. ``Fried free-range chicken eggs'', ``free-range chicken pâté'' with almonds as a secret ingredient, ``marinated beetroot yogurt'' with naturally grown hummus from Sicily, and a dashi of dried bonito flakes and kelp. There are 13 types in total, including ``Hokkaido salmon roe'' seasoned with a little soy sauce. The gazpacho has a perfect balance of sourness and sweetness, and no corners have been cut in the small plates.

The basis of cooking is to make the customer happy. I'm not the "me-me-me" type of person who says, "Please eat what I made!", so I'm more like, "What do I want to eat today? So I'll make this." We would like to continue to provide food that fits everyone's body, and lighter food that does not require physical effort to digest. He would be happy if his cooking could make life easier, and says he finds joy in that.

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Kitchen Watari Glass
Excelheim Ebisu 3F, 24-14-1 Higashi, Shibuya-ku, Tokyo
03-3797-1515
11: 30-15: 00 (14:00 L.O.)
18: 00-24: 00 (23:00 L.O.)
Sundays and holidays (lunch is irregularly closed. Please inquire via website or phone.Dinner is currently only served on Fridays and Saturdays)
Lunch from 1,150 yen (tax included)
Dinner 4,000 yen - 8,000 yen Table charge 300 yen (excluding tax)
https://watarigarasu.jp/