INTERSECT BY LEXUS – TOKYO will offer a special new low-carb menu from March 30th to June 30th.

Supervised by Dr Satoru Yamada of Kitasato University Kitasato Institute Hospital’s diabetes center, the menu features three original pasta dishes that are low in carbohydrates.

Famous patisserie chef Toshihiko Yoroizuka has also created two healthy and low-carb desserts. In addition to a matcha (green tea) cake roll (limited to only 10 a day), Yoroizuka has produced a low-carb set of three popular desserts exclusively for INTERSECT.

Besides this special menu, there are also many other low-carb choices of food and drink available.

Visit INTERSECT to experience low-carb food culture and its many health and beauty benefits.

- Low-carb pasta of the week 1,300 yen (lunch only)
- Low-carb Japanese beef bolognese with scamorza cheese 2,000 yen (dinner only)
- Matcha cake roll 800 yen (only 10 available per day)
- Low-carb desserts (set of 3) 1,100 yen

To mark the launch of the low-carb menu, Dr Yamada and Toshihiko Yoroizuka held a seminar at INTERSECT on March 28th, sharing their insights on low-carb diets and lifestyles, and how to limit intake of carbohydrates. Guests were also treated to a stand-up meal of low-carb delights.

Low-Carb Food
A low-carb diet is one that aims to consume a lower volume of carbohydrates, such as between 20-40g per meal or 70-130g per day. Research has shown that eating meals that are low in carbohydrates improves blood sugar and decreases neutral fat levels, and is also said to help prevent metabolic syndrome and diabetes as well as be suitable for diets.

Satoru Yamada
Satoru Yamada strives to realize fun and healthy ways to enjoy food and life based on scientific evidence. He graduated from Keio University’s School of Medicine in 1994 and in 2003 qualified as a medical doctor. Since 2007 he has been the director of Kitasato University Kitasato Institute Hospital’s diabetes center and also heads the Eat & Fun Health Association.

Toshihiko Yoroizuka
Toshihiko Yoroizuka is the owner and chief chef of the patisserie Toshi Yoroizuka, which has five branches in Tokyo and Odawara. After spending eight years working in Europe, he opened the first Toshi Yoroizuka in Ebisu, central Tokyo, in 2004. It has since expanded to Tokyo Midtown, Hachimanyama, Odawara, and Shibuya Hikarie. As part of his quest to create delicious cakes out of carefully selected ingredients, he also established a farm in Odawara. He opened a cacao farm in Ecuador in 2010 and was in charge of the desserts course for the ASEAN leaders’ summit 40th anniversary banquet.