In September 2025, Winery Restaurant St.Cousair revamped its menu.
The restaurant says it will offer an evolved dining experience by adopting vacuum low-temperature cooking, commonly known as sous-vide.
Here are the details.
About Vacuum Low-Temperature Cooking
St.Cousair produces many popular Japanese wines.
At Winery Restaurant St.Cousair, a new style of food preparation using vacuum low-temperature cooking has begun.
Heating ingredients at low temperatures in a vacuum helps preserve nutrients while achieving ideal doneness.
Meat and fish become remarkably tender, while vegetables retain vivid color and flavor.
By cooking and preserving seasonal ingredients at the optimal time, the restaurant can capture the best of each season and serve it in excellent condition throughout the year. The method is also hygienic and offers stable quality, enabling a new dining experience that guests can enjoy with confidence.
Significantly Reducing Food Waste
The adoption of vacuum low-temperature cooking is also expected to substantially reduce food waste.
It enables better use of parts that were previously discarded and more appropriate inventory management through advance preparation, helping reduce environmental impact.
Winery Restaurant St.Cousair offers menus designed not only for flavor but also with the environment in mind.
Consider enjoying the new dishes paired with wine.
Reference
Website URL
https://www.stcousair.co.jp/company