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High-enzyme, raw food is trending in Tokyo too, and the Ebisu area is quickly becoming something of a hub for restaurants and cafés specialising in grub prepared at temperatures under 48 degrees. Opened in late 2013, the slightly chain-like but welcoming Ko-So offers a menu centring on enzyme-filled pasta, main-course salads, curry and soup, with portion sizes ranging from tiny to reasonable. Current dessert trends make their buckwheat and brown rice meal pancakes a sure seller, while the drink menu includes 'Beauty Fiber' smoothies and organic beer from German brewery Pinkus.