Restaurant search site for food minorities

Supervisor / Recommender

Haruko Kawano

VegeProject Japan (NPO) Representative Director

Click here for introduction

Kyoto University Faculty/Graduate School of Agricultural, Master of Agriculture, Kyoto University.
Founded “VegeProject Japan(NPO)” when she was a student. From then, she introduced a veg-menu to the student cafeteria of Kyoto University.
She is currently working with universities, companies, restaurants and municipalities to expand vegan and vegetarian options.
Also active as teacher/advertiser of vegetarian vegans. Interviews with well-known vegetarians Paul McCartney and Colin Campbell.

A restaurant specializing in vegan cuisine, supervised by chef Tetsuo Ohira, who has attracted people with vegetable dishes

Chef Tetsuo Ohira has been producing and managing popular vegan specialty stores; such as “Lotus & Flower’s One” and “Cocomo” since 2009.
Chef Ohira recently opened a new store “PEACE TABLE” in Dogenzaka, Shibuya, Tokyo. You will be able to enjoy a more sophisticated and original vegan dish at PEACE TABLE.

Dinner: Seasonal vegetable course

The concept of PEACE TABLE is “a vegan restaurant that satisfies non-vegetarians.”
Chef do not use any animal ingredients such as meat, fish, dairy products, and eggs. However, his creativity has been expressed and demonstrated to every dish.
You will be surprised to the appearance of creative dishes, and moreover, to the fact that chef is not using any animal related products.

Opening June 1, 2020! Food and space that will heal your body and soul

It has a spacious table setting, and the front door of the shop is always fully open.
There are a variety of menus. It all looks delicious and difficult to decide.

Lunch menu

Dinner menu

This time we visited during lunch time. We will introduce: The chef’s recommended lunch course and the Maindish course where you can enjoy “Delicious hamburger w/ Demigrass sauce made from vegetables.”

Lunch course “Maindish Course”

Special dishes made with rare ingredients and chef Ohira’s idea

Both Course-menu are served with soups, natural yeast bread, salads, appetizers, main dishes, desserts, and after-meal drinks.

Daily soup:
The soup changes daily. We had turnip and ginger soup. It was a delicious soup with a mellow turnip with a ginger accent.

Natural yeast bread:
The store’s Natural yeast bread is slightly sweet and soft, and goes well with any dish. Excellent match!

Salad:
Of course the ingredients are unique and fresh, salad dressing is delicious!
The dressing for that day was a sweet-taste- pink dressing, made from soy milk and purple carrot.

Appetizer:
There were 3 kinds of appetizers on that day: marinated artichoke tomato, abalone mushroom pate with truffles, zucchini and paprika saute.

It is an appetizer that you can enjoy cooking with ingredients that you do not normally eat. It changes daily.

soup, natural yeast bread, and salad

Appetizers (daily)

Main Dish:
The main dish was “Poire Boulevard of ripe lily root “Moonlight” with soy milk butter. It was the chef’s recommendation.

As soon as you put it in your mouth, it will crumble, and at the same time, it becomes soft.
In addition to its unique flavor of lily root, sweetness also spreads in your mouth.

This lily root is called “Gekko,” or “Moonlight.” This particular ingredient is very special because it is aged in the soil of a year in the cold districts of Hokkaido. Only this lily could bring out such sweet taste.

The Maindish course’s “Delicious hamburger w/ Demigrass sauce made from vegetables” was also really delicious.
This is a vegan hamburger that you should definitely try.

It had a hamburger-like texture and gravy like meat. And it was also very compatible with the demiglace sauce, which was very rich, and we were very surprised with its high quality. It was hard to imagine that both hamburger and the suce do not include any animal related ingredients.

Poire Boulevard of ripe lily root “Moonlight”

“Delicious hamburger w/ Demigrass sauce made from vegetables.”

Desert:
Desert was “Creme d’Ange,” made with cheese cream made with soy milk. Creme d’Ange is a French dessert and a type of cheesecake.

It was a fluffy cream cheesecake with a cute appearance, wrapped in raspberries. It is cheese cake, but of course it is a vegan restaurant, so dairy products are not used.

Still, it was a rich, sweet and delicious dessert.

You can also choose after-meal drinks included in the course menu. This time, we ordered herbal tea and rooibos tea and was able to spend a relaxing time after enjoying the food.

Desirt (daily)

From affordable lunches to slightly special course dinners

This time, we introduced two types of lunch courses.

But of course, there are a la carte menu and regular lunch menu, such as pasta set. Also, there are several desserts such as gluten-free tart, so you can enjoy it for afternoon tea.

At PEACE TABLE, the rare ingredients carefully collected are made into unique dishes one by one by chef Ohira’s refined skills.

You will be surprised and able to have fun with every single bite.

Since there are many daily dishes, I wonder what kind of dishes are offered on other days.
It’s also a delicious and healthy dish you don’t want to miss!
Please visit when you are around!

「 PEACE TABLE Shibuya Dogenzaka store」Basic information

Store name	PEACE TABLE Shibuya Dogenzaka store
Tel	050-5269-9653
Address	〒150-0043 1-16-15 Dogenzaka, Shibuya-ku, Tokyo, Dogenzaka NK Building 1F
Business hours	Lunch 11：30～15：00 CL Dinner 17：30～22：00（Food L.O. 20：00、Drink L.O. 21：00）
Holiday	Closed on Sundays, and every 2nd and 4th Saturdays
Budget	1500～3000yen（Lunch）、5000yen（Dinner）
Payment method	Cash, Credit Card（VISA、MASTER、JCB、AMEX、Diners）
Parking Lot	Metered parking near-by
Language	English menu available
Advance reservation	Available
Cooking description	Vegetable dish, Vegan/Vegetarian Food
Note	16 seats/ can be chartered from 16 people
Store HP