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.

Halal food refers to ingredients and dishes that are allowed to be eaten under Islamic law. Recently, there are more and more Halal restaurants in Japan, and one of them is Moroccan Tajine, which is about a 5-minute walk from Iidabashi Station. All Moroccan dishes are Halal certified.

The restaurant is produced by Riad Mamouche, a hotel located in Hashirabied, Morocco, the gateway town to the Sahara Desert, so the exotic Moroccan lamps, plates, and other interior decorations, as well as the pots and tableware, are all authentic. What I bought. All of the staff are native Moroccans, including Mr. Hami, who wears ethnic costumes and speaks the Kansai dialect fluently. The customer base is quite global, and people from the Moroccan embassy frequent the restaurant in search of authentic local cuisine.

The menu features Moroccan dishes that make full use of spices, such as Moroccan salad and kebabs, with a focus on tagine hotpot dishes, which have become well-known in Japan. The unique shape of the Tajine pot, which is modeled after a nomad's tent, has unique heat conduction and a triangular roof-like shape that cools the steam and returns it to the pot, allowing the food to be cooked using only the water content and preserving the flavor of the ingredients. You can fully enjoy it.

When you open the lid, the delicious aroma of spices and herbs spreads along with the steam. The ``Chicken Vegetable Tagine'' is made with plenty of vegetables such as carrots, okra, and green peas, and chunks of bone-in chicken.All the ingredients are carefully steamed to the core, making it fluffy and soft. This is an exquisite tagine packed with the flavor and sweetness of vegetables.

The restaurant's most popular dish, ``kefta tajine,'' is made by simmering chicken meatballs in a sauce made with onions, tomatoes, and spices, and then adding an egg at the end. Apparently, the sauce and meatballs contain a whopping 44 different spices, including cumin, coriander, and paprika powder. I also appreciate that it uses only a small amount of olive oil, which is healthy.

Speaking of healthy, the food at this restaurant is made with plenty of edible argan oil, which is said to be a drinkable serum. Argan oil, which is rich in oleic acid and vitamin E, is a valuable natural oil that can only be produced in Morocco. The owner imports the highest quality Moroccan argan oil, so it can be used lavishly. Enjoy authentic Moroccan cuisine made with plenty of spices and healthy oils while being surrounded by an exotic interior.

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morocco tagine
2-4-13 Fujimi, Chiyoda-ku, Tokyo
03-6272-3779
Business hours: 11:30-14:00, 17:00-22:30
Closed on Sundays
Lunch from 1,100 yen (tax and service charge included)
Dinner a la carte from 1,485 yen, course from 3,850 yen (tax and service charge included)
http://www.morocco-tajinya.com/