A creative dining bar that combines naturally grown vegetables and fermented foods
The restaurant’s name, “Linio,” comes from Esperanto, a language used for international communication. It represents the idea that connecting dots—people, places, and so on—creates a line, which then expands into a circle.
The restaurant’s concept is to be kind to both people and the earth, and the restaurant is particular about its ingredients, using handmade organic seasonings and fermented ingredients. Using organically grown vegetables is healthy for the body and allows you to enjoy the natural flavor of the vegetables, earning many fans. A distinctive feature of organically grown vegetables is that they wither rather than rot over time.
Organically Grown Vegetables
Organically Grown Vegetables
By focusing on ingredients and serving safe, human-friendly dishes, the restaurant has become a wonderful destination for customers with allergies, gluten-free diets, and vegans.
Cook Abe is a certified nutritionist and is knowledgeable about health and beauty, so you can rest assured knowing you’ll enjoy the food she serves. The food is cooked using high-quality ingredients, so it doesn’t make you feel heavy and it makes you feel energized.
Introducing popular dishes from the dinner and lunch menus!
① Fermented Seasonal Vegetable Ajillo with Rice Flour Bread
This ajillo is made with homemade hishio (soy sauce) and organic olive oil. It’s tossed in soy sauce and olive oil, making it different from regular ajillo, which is soaked in oil. Hishio is a traditional Japanese condiment and a fermented food that’s said to be the precursor to miso and soy sauce. It has a rich flavor like miso, a fragrant umami like soy sauce, and brings out the natural sweetness of the vegetables. The vegetables inside are burdock, carrot, potato, onion, daikon radish, taro, purple daikon radish, and wasabi greens. Because they’re grown organically, the flavor is rich and sweet, yet with a hint of earthiness. I heard that even kids who don’t like vegetables can eat the vegetables used here, and I agree.
Ajillo
Rice flour bread has a texture similar to mochi, but is not as heavy. While sweets and breads made with rice flour tend to be heavy, this bread is easy to eat and has the sweetness of rice, making it easy to eat. It’s also popular among gluten-free people.
Rice Flour Bread
② Veggie Omelette Rice Set
The Veggie Omelette Rice Set is an omelet rice dish, but it doesn’t contain eggs. So, what’s the egg part made from? Tofu, and the yellow coloring is turmeric. The rice is a mix of white rice, germinated brown rice, and mixed grains. The umami of the vegetables and the sauce bring the dish together. While omelet rice can be heavy and tiring, this veggie omelet rice is easy to eat.
Veggie Omelette Rice
The miso soup was a combination of miso pastes, with a sweet and gentle flavor. They also offer rice miso only for guests with wheat allergies.
Miso Soup
The potato salad is made with okara. The mayonnaise is made with soy milk and olive oil, and accented with pickled radish and red pepper. Okara can often overpower the flavor, but the sweetness of the soy milk, the sourness of the pickles, and the accent of the pepper make this a delicious dish.
potato salad
We also provide special event and seasonal dishes upon request!
Christmas Cake
Beetroot and Burdock Christmas Cake. This vibrant dish showcases the beautiful red of beets. Burdock and cocoa go well together, so the base is a combination of a chocolate-based batter and beetroot mousse. Surprisingly, it’s wheat-, egg-, and dairy-free!
Osechi (New Year’s Food)
Vegan New Year’s Food. It’s made entirely from vegetables, mushrooms, fruits, potatoes, and beans, without any animal products.
Party Hors d’oeuvres
Party hors d’oeuvres made without animal products. These hors d’oeuvres are designed to be safe for those with dietary concerns. Please inquire about allergies. They’re prepared by a nutritionist, so you can rest assured knowing they’re providing safe and delicious food. Finally… the owner and chef are actually big fans of alcohol. The reason they’re calling it a dining bar rather than a restaurant is because they want everyone to come and enjoy delicious drinks!
Supervisor / Recommender
- Food Writer and Nutritionist
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As a nursery school nutritionist, I support children's nutrition through meal management and food education. Despite the high number of children with allergies, I conduct research and deepen my knowledge so that I can provide them with delicious meals just like other children. I also hold weaning consultations and provide advice to local residents.
Working with athletic trainers, I provide personalized nutritional guidance, propose tailored meals, and achieve beautiful, healthy results.
After practicing classical ballet for over 30 years, an injury led me to study yoga to care for my body and mind. Having earned a yoga instructor license, I combine classical ballet, yoga, and nutrition to work on the theme of "beauty, health, and mental care." I support children in managing their own lives and living positively and confidently.
