Yukou Kijino, corporate executive chef at M Café, draws on his Japanese heritage and love of travel to offer meals that change with the seasons.
This plant-focused way of eating and living emphasizes balance and joy, and celebrates the health of the body, the mind, and the planet. M Café uses the finest minimally processed ingredients from local, organic, and/or sustainable producers.
Packed with vegetables including sweet potatoes, broccoli, rainbow carrots and edamame, this bowl optimizes macrobiotic cooking. It’s topped with Hijiki, a type of seaweed with a mushroom-like flavor and loads of essential nutrients.