Mishto

“Cheese” balls made of fermented cashew and fresh herbs

Açaí smoothie bowl with gluten-free homemade granola and fruits

Tartar from avocado, souvied carrot-beetroot, hijiki seaweed, capers, fermented garlic, pink pepper, lemon, tarragon mayo, plated with lemon balm vinegar, lemon zest, nigella seeds and Melba toasts - influenced by the tuna tartare of Shigefumi Tachibe

Beetroot risotto with steamed-grilled broccoli and pistachio

Today’s lunch menu in Mishto:
🍜 Orange-ginger carrot cream soup
🍝 Sweet and sour mushroom stew with rice noodles