Marugoto Vegan is run by a team of vegans, including the owner and the entire staff.
(For more information, please click here.)
We feel very comfortable with the vegan lifestyle. Each member has a different story of when and how they became vegan, as well as their dreams for the future, but we all share the same passion for veganism.
We hope that as many people as possible will learn about this choice that is not only comfortable for them, but is also kind to the earth, animals, and many other things.
We want our vegan customers to enjoy their meals with peace of mind.
For customers who are interested in veganism, we want them to experience and enjoy real veganism.
For those who are new to veganism, we would be happy to show them that veganism is delicious and fun.
It is with this in mind that we welcome our customers every day.
Because we ourselves are vegan, we believe that we can provide warmer and slightly deeper service as a vegan specialty restaurant.
We also have a mission to promote healthy veganism. Our role is to share vegan meals that are not only kind to animals and the planet but also kind to yourself, supporting your health and well-being. Therefore, we always create recipes with health in mind.
Not just delicious.
Vegan meals that also care for yourself.
First, be kind to yourself. Then, be kind to animals and the planet.
What we want to deliver is that kind of Wellness Vegan.
We hope you enjoy your time at Marugoto Vegan.
＜About the food＞
All dishes are made with plant-based ingredients.
All dishes are free of food additives, sugar, garlic, onions, leeks, chives, and rakkyo, and gluten.
Only beer contains gluten. For more information, please click here.
＜Consideration for the Environment＞
We strive to operate our restaurants in an environmentally friendly manner.
We are always looking for ways to reduce waste, such as using whole vegetables,We are always looking for ways to cook without generating waste, such as using whole vegetables as much as possible.
We also try to reduce the amount of food scraps that we produce by putting them in a crusher and dryer so that they can be used as fertilizer,We are always looking for ways to purchase ingredients that produce as little waste as possible, and we are constantly trying to reduce waste through a trial-and-error process.
In the scope of a restaurant, it is sometimes difficult to implement everything in an ideal way, but we are working on what we can do now, starting with what we can do.
