Supervised by a Gut Health Nutritionist! Limited Summer 'Gut Health x Summer Fatigue Prevention' Beauty Course Debuts, Featuring up to 74 Ingredients

The Strings Omotesando (Location: 3-6-8 Kita-Aoyama, Minato-ku, Tokyo; General Manager: Hiroyuki Miyata) will hold its first collaboration with the comprehensive gut health brand 'aub,' headed by former Japan national football team player Keita Suzuki, at the 2nd-floor 'TAVERN by the green'. TAVERN by the green, which proposes new food incorporating fermentation techniques, and the specialty seasonings from 'aub food pantry,' a food lineup featuring stomach-friendly 'gut health' products, will fuse to offer a summer limited beauty course and menu themed 'Gut Health x Summer Fatigue Prevention' under the supervision of a gut health nutritionist, available from Wednesday, July 1 to Monday, August 31, 2026.

First collaboration between comprehensive gut health brand 'aub' and TAVERN by the green, offering a 'Gut Health x Summer Fatigue Prevention' beauty course supervised by a gut health nutritionist

■Supervised by a Gut Health Nutritionist 'Gut Health x Summer Fatigue Prevention' Summer Limited Collaboration Menu Debuts! Fusion of TAVERN by the green, elevating fermentation to modern tastes, and 'aub', balancing the gut with science

TAVERN by the green, where a refined New York style sensibility breathes, actively incorporates a unique fermentation cooking concept to enhance the appeal that can only be tasted at the restaurant while utilizing the original freshness of the ingredients. Focusing on the 'high health and beauty effects' of balancing the intestinal environment through the work of microorganisms, as well as the depth of flavor, TAVERN by the green has realized a collaboration this summer with the comprehensive gut health brand 'aub'.

In this collaboration, based on aub's philosophy of 'creating and caring for a highly diverse intestinal environment', we have prepared a limited course that supports ideal inner care, allowing you to 'take in and nurture bacteria' inside your stomach. Supervised by a gut health nutritionist, the menu uses a maximum of 74 ingredients, comprehensively covering the basic Japanese seasonings ('sa-shi-su-se-so') with the essence of gut health added, and completing the ingredients of the balanced diet password ('ma-go-wa-ya-sa-shi-i'). Furthermore, the menu lineup also includes an approach to preventing summer fatigue to overcome the severe heat. Please enjoy a summer dining experience where you can beautifully balance your body from the inside out and achieve gut health while enjoying gourmet food in a sophisticated space.

■Course Details

[Ingest up to 74 items! Summer Gut Health Beauty Course]

・Inner Bloom with 'Peach Rest Time' (Mocktail)

Coloring the beginning of the course gorgeously is an inner care mocktail gentle on the stomach that catches the eye with its beautiful gradation. Based on 'Peach Rest Time' (amazake) from the 'aub food pantry', it is combined with peach puree and syrup and finished with refreshing soda. The pomegranate vinegar added as an accent is expected not only to provide refreshing acidity but also to care for summer UV rays and protect the stomach mucosa before eating. The fruity and refreshing sensation going down the throat comfortably permeates the body, elegantly raising expectations for the beauty gut health course that is about to begin.

・TAVERN Specialty Gut Health Cobb Salad, Soy Sauce Koji & Citrus Dressing, Fermented Carrot Rapées, Crispy Quinoa

A special Cobb salad that stimulates the five senses with its refreshing taste that is easy to eat in summer, vivid colors that please the eye, and diverse textures. Mixed salad topped with tomatoes, avocado, olives, red-fleshed radish, cucumber, low-temperature cooked Shingen chicken breast, mimosa, fermented carrot rapées, and fried onions, allowing you to consume 18 ingredients in a well-balanced manner from this single plate alone. Abundant dietary fiber supports the approach of 'nurturing bacteria' in the stomach. The decisive factor in the taste is a dressing made by combining soy sauce koji with fermented lemon. This dish, where the deep richness of koji and the refreshing acidity of citrus harmonize exquisitely, spreads a rich flavor along with the light texture of spicy crispy quinoa.

・Cold Spiced Beef Broth Pho, Spicy Nut Paste, Accent of Unfiltered Vinegar Fermented in an Earthenware Pot

A cold soup with an exotic aroma that stimulates the appetite, based on a rich beef broth infused with a variety of spices. Smooth-textured pho and shrimp are combined with eggplant and okra arranged from the Yamagata regional dish 'Dashi', which is ideal for preventing summer fatigue. Crisp onion slices and salad garland chrysanthemum add a refreshing accent. If you dissolve the spicy nut paste on the side midway through, it transforms into a deeply rich flavor. Furthermore, adding 'unfiltered vinegar fermented in an earthenware pot' brings a refreshing acidity. Because the unfiltered vinegar is intentionally left unfiltered, its appeal lies in allowing the direct ingestion of bacteria. A different expression with every bite