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KASA
Minato-ku, Tokyo
(101m from 田町)
Yoshoku (Japanese-style Western), European, Australian
¥4,000 Lunch
¥7,500 Dinner
All the flavour and fun of Mediterranean dishes with surprising Asian twists. This is KASA, the place to meet in Tamachi for fusion cuisine made with local ingredients – served up in a vibrant, casual atmosphere. Sample and savour. Stay and socialise. Welcome to your KASA.
Dining courses
Beer Terrace(LUNCH)/4 dishes+13 kind of beverage
Dishes served with large plates
/Tacos Carnitas
/Sea Bass Ceviche Guacamole
/Chili Con Carne Salad
/Chicken Adobado Skewers Salsa Mexicana
Free Flow for 2 hours (L.O. before 30 minutes)
/The Premium Malt’s
/Tokyo Craft Pale Ale
/Freixenet Cordon Negro
/Freixenet Cordon Rosé
/Freixenet Cordon Nevada
/Red Wine: Señorío de Orgaz Red
/White Wine: Señorío de Orgaz White
/"Jim Beam"
/Jasmine Shochu “Mātsurika”
/Lemon Sour
/Orange Juice
/Oolong Tea
/Jasmine Tea
/Tacos Carnitas
/Sea Bass Ceviche Guacamole
/Chili Con Carne Salad
/Chicken Adobado Skewers Salsa Mexicana
Free Flow for 2 hours (L.O. before 30 minutes)
/The Premium Malt’s
/Tokyo Craft Pale Ale
/Freixenet Cordon Negro
/Freixenet Cordon Rosé
/Freixenet Cordon Nevada
/Red Wine: Señorío de Orgaz Red
/White Wine: Señorío de Orgaz White
/"Jim Beam"
/Jasmine Shochu “Mātsurika”
/Lemon Sour
/Orange Juice
/Oolong Tea
/Jasmine Tea
¥7,500Tax included
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KASA/Casual Course (Choice of Starter + Choice of Main +Drink)
Please choose 1 starter and 1 main dish.
/CHEF’S CHOICE APPETIZER ～SUSTAINABLE MENU～
/STILTON & ICEBERG WEDGE SALAD Anchovy, Dry Cured Ham, Crispy Bacon, Boiled Egg, Parmesan Cheese
/DUCK AND PISTACHIO TERRINE Pickled Red Cabbage, Brioche Toast
/Scallops, Spring Cabbage Terrine Pea Mashpotato, White Asparagus Mousse, Orange Caramel Sauce
/Shimane Wild Boar, Squid Meatloaf Celery Salad, Salt Cream Sauce, Pea Puree
/TODAY'S PASTA
/CHEF’S CHOICE MAIN ～SUSTAINABLE MENU～
/GRILLED VICTORIAN "O'CONNOR PASTURE FED" RIB EYE STEAK Horseradish Mashed potato, Seasonal Vegetables, Tasmanian Mustard(+JPY1,200)
/Pan Fried Spanish Mackerel, New Onion Soubise Clam Tabbouleh, Bearnaise, Basil Seeds
/Sous-Vide "Tanba Black Chicken Breast Chorizo, Firefly Squid, Bamboo Shoots, Konbu, New Season Potato
/Australian Lamb Shoulder " Pulled Lamb" Asian Salad, Mojo Verde, Grilled Asparagus
/CAULIFLOWER STEAK WITH VEGAN COCONUT CURRY Plant Based Meat, Achar, Coriander
It will change to the below menu since 1st June 2025.
/Chef’s choice Appetizer ～sustainable menu～
/Stilton & Iceberg Wedge Salad Anchovy, Dry Cured Ham, Crispy Bacon, Boiled Egg, Parmesan Cheese
/Lamb & Pistachio Terrine Lamb Tongue, Pickled Red Cabbage, Grain Mustard, Brioche
/Sweet Fish Beccafico, Arugula Salsa "Chiayu Frit", Zucchini, Parmigiano
/Cajun Spiced Prawn, Lime Coconut Sauce Grilled Avocado, Coriander, Mango, Squash Salad
/Today’s Pasta
/Chef’s choice main ～sustainable menu～
/Grilled Victorian "O'connor Pasture Fed" Rib Eye Steak Horseradish Mashed potato, Seasonal Vegetables, Tasmanian Mustard(+JPY1,200)
/Lightly Smoked Swordfish Kanzuri Crust, Greapefruits Confit, Agilio Olio Spaghetti Squash
/Tandoori Pork, Piperade Sauce Roasted Pineapple, Indian Spinach, Basil Sour Cream
/Australian Lamb Rump "Teriyaki" Radish, Manganji Pepper, Braised Eggplant, Fried Tofu
/Cauliflower Steak with Vegan Coconut Curry Plant Based Meat, Achar, Coriander
/CHEF’S CHOICE APPETIZER ～SUSTAINABLE MENU～
/STILTON & ICEBERG WEDGE SALAD Anchovy, Dry Cured Ham, Crispy Bacon, Boiled Egg, Parmesan Cheese
/DUCK AND PISTACHIO TERRINE Pickled Red Cabbage, Brioche Toast
/Scallops, Spring Cabbage Terrine Pea Mashpotato, White Asparagus Mousse, Orange Caramel Sauce
/Shimane Wild Boar, Squid Meatloaf Celery Salad, Salt Cream Sauce, Pea Puree
/TODAY'S PASTA
/CHEF’S CHOICE MAIN ～SUSTAINABLE MENU～
/GRILLED VICTORIAN "O'CONNOR PASTURE FED" RIB EYE STEAK Horseradish Mashed potato, Seasonal Vegetables, Tasmanian Mustard(+JPY1,200)
/Pan Fried Spanish Mackerel, New Onion Soubise Clam Tabbouleh, Bearnaise, Basil Seeds
/Sous-Vide "Tanba Black Chicken Breast Chorizo, Firefly Squid, Bamboo Shoots, Konbu, New Season Potato
/Australian Lamb Shoulder " Pulled Lamb" Asian Salad, Mojo Verde, Grilled Asparagus
/CAULIFLOWER STEAK WITH VEGAN COCONUT CURRY Plant Based Meat, Achar, Coriander
It will change to the below menu since 1st June 2025.
/Chef’s choice Appetizer ～sustainable menu～
/Stilton & Iceberg Wedge Salad Anchovy, Dry Cured Ham, Crispy Bacon, Boiled Egg, Parmesan Cheese
/Lamb & Pistachio Terrine Lamb Tongue, Pickled Red Cabbage, Grain Mustard, Brioche
/Sweet Fish Beccafico, Arugula Salsa "Chiayu Frit", Zucchini, Parmigiano
/Cajun Spiced Prawn, Lime Coconut Sauce Grilled Avocado, Coriander, Mango, Squash Salad
/Today’s Pasta
/Chef’s choice main ～sustainable menu～
/Grilled Victorian "O'connor Pasture Fed" Rib Eye Steak Horseradish Mashed potato, Seasonal Vegetables, Tasmanian Mustard(+JPY1,200)
/Lightly Smoked Swordfish Kanzuri Crust, Greapefruits Confit, Agilio Olio Spaghetti Squash
/Tandoori Pork, Piperade Sauce Roasted Pineapple, Indian Spinach, Basil Sour Cream
/Australian Lamb Rump "Teriyaki" Radish, Manganji Pepper, Braised Eggplant, Fried Tofu
/Cauliflower Steak with Vegan Coconut Curry Plant Based Meat, Achar, Coriander
¥3,600Tax included
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KASA/Casual Course (Choice of Starter + Choice of Main +Drink) +1 drink
Please choose 1 starter and 1 main dish.
/CHEF’S CHOICE APPETIZER ～SUSTAINABLE MENU～
/STILTON & ICEBERG WEDGE SALAD Anchovy, Dry Cured Ham, Crispy Bacon, Boiled Egg, Parmesan Cheese
/DUCK AND PISTACHIO TERRINE Pickled Red Cabbage, Brioche Toast
/Scallops, Spring Cabbage Terrine Pea Mashpotato, White Asparagus Mousse, Orange Caramel Sauce
/Shimane Wild Boar, Squid Meatloaf Celery Salad, Salt Cream Sauce, Pea Puree
/TODAY'S PASTA
/CHEF’S CHOICE MAIN ～SUSTAINABLE MENU～
/GRILLED VICTORIAN "O'CONNOR PASTURE FED" RIB EYE STEAK Horseradish Mashed potato, Seasonal Vegetables, Tasmanian Mustard(+JPY1,200)
/Pan Fried Spanish Mackerel, New Onion Soubise Clam Tabbouleh, Bearnaise, Basil Seeds
/Sous-Vide "Tanba Black Chicken Breast Chorizo, Firefly Squid, Bamboo Shoots, Konbu, New Season Potato
/Australian Lamb Shoulder " Pulled Lamb" Asian Salad, Mojo Verde, Grilled Asparagus
/CAULIFLOWER STEAK WITH VEGAN COCONUT CURRY Plant Based Meat, Achar, Coriander
It will change to the below menu since 1st June 2025.
/Chef’s choice Appetizer ～sustainable menu～
/Stilton & Iceberg Wedge Salad Anchovy, Dry Cured Ham, Crispy Bacon, Boiled Egg, Parmesan Cheese
/Lamb & Pistachio Terrine Lamb Tongue, Pickled Red Cabbage, Grain Mustard, Brioche
/Sweet Fish Beccafico, Arugula Salsa "Chiayu Frit", Zucchini, Parmigiano
/Cajun Spiced Prawn, Lime Coconut Sauce Grilled Avocado, Coriander, Mango, Squash Salad
/Today’s Pasta
/Chef’s choice main ～sustainable menu～
/Grilled Victorian "O'connor Pasture Fed" Rib Eye Steak Horseradish Mashed potato, Seasonal Vegetables, Tasmanian Mustard(+JPY1,200)
/Lightly Smoked Swordfish Kanzuri Crust, Greapefruits Confit, Agilio Olio Spaghetti Squash
/Tandoori Pork, Piperade Sauce Roasted Pineapple, Indian Spinach, Basil Sour Cream
/Australian Lamb Rump "Teriyaki" Radish, Manganji Pepper, Braised Eggplant, Fried Tofu
/Cauliflower Steak with Vegan Coconut Curry Plant Based Meat, Achar, Coriander
/CHEF’S CHOICE APPETIZER ～SUSTAINABLE MENU～
/STILTON & ICEBERG WEDGE SALAD Anchovy, Dry Cured Ham, Crispy Bacon, Boiled Egg, Parmesan Cheese
/DUCK AND PISTACHIO TERRINE Pickled Red Cabbage, Brioche Toast
/Scallops, Spring Cabbage Terrine Pea Mashpotato, White Asparagus Mousse, Orange Caramel Sauce
/Shimane Wild Boar, Squid Meatloaf Celery Salad, Salt Cream Sauce, Pea Puree
/TODAY'S PASTA
/CHEF’S CHOICE MAIN ～SUSTAINABLE MENU～
/GRILLED VICTORIAN "O'CONNOR PASTURE FED" RIB EYE STEAK Horseradish Mashed potato, Seasonal Vegetables, Tasmanian Mustard(+JPY1,200)
/Pan Fried Spanish Mackerel, New Onion Soubise Clam Tabbouleh, Bearnaise, Basil Seeds
/Sous-Vide "Tanba Black Chicken Breast Chorizo, Firefly Squid, Bamboo Shoots, Konbu, New Season Potato
/Australian Lamb Shoulder " Pulled Lamb" Asian Salad, Mojo Verde, Grilled Asparagus
/CAULIFLOWER STEAK WITH VEGAN COCONUT CURRY Plant Based Meat, Achar, Coriander
It will change to the below menu since 1st June 2025.
/Chef’s choice Appetizer ～sustainable menu～
/Stilton & Iceberg Wedge Salad Anchovy, Dry Cured Ham, Crispy Bacon, Boiled Egg, Parmesan Cheese
/Lamb & Pistachio Terrine Lamb Tongue, Pickled Red Cabbage, Grain Mustard, Brioche
/Sweet Fish Beccafico, Arugula Salsa "Chiayu Frit", Zucchini, Parmigiano
/Cajun Spiced Prawn, Lime Coconut Sauce Grilled Avocado, Coriander, Mango, Squash Salad
/Today’s Pasta
/Chef’s choice main ～sustainable menu～
/Grilled Victorian "O'connor Pasture Fed" Rib Eye Steak Horseradish Mashed potato, Seasonal Vegetables, Tasmanian Mustard(+JPY1,200)
/Lightly Smoked Swordfish Kanzuri Crust, Greapefruits Confit, Agilio Olio Spaghetti Squash
/Tandoori Pork, Piperade Sauce Roasted Pineapple, Indian Spinach, Basil Sour Cream
/Australian Lamb Rump "Teriyaki" Radish, Manganji Pepper, Braised Eggplant, Fried Tofu
/Cauliflower Steak with Vegan Coconut Curry Plant Based Meat, Achar, Coriander
¥4,200Tax included
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KASA Course (Choice of Starter +Choice of Main +Dessert + Drink)
Please choose 1 starter and 1 main dish.
/CHEF’S CHOICE APPETIZER ～SUSTAINABLE MENU～
/STILTON & ICEBERG WEDGE SALAD Anchovy, Dry Cured Ham, Crispy Bacon, Boiled Egg, Parmesan Cheese
/DUCK AND PISTACHIO TERRINE Pickled Red Cabbage, Brioche Toast
/Scallops, Spring Cabbage Terrine Pea Mashpotato, White Asparagus Mousse, Orange Caramel Sauce
/Shimane Wild Boar, Squid Meatloaf Celery Salad, Salt Cream Sauce, Pea Puree
/TODAY'S PASTA
/CHEF’S CHOICE MAIN ～SUSTAINABLE MENU～
/GRILLED VICTORIAN "O'CONNOR PASTURE FED" RIB EYE STEAK Horseradish Mashed potato, Seasonal Vegetables, Tasmanian Mustard(+JPY1,200)
/Pan Fried Spanish Mackerel, New Onion Soubise Clam Tabbouleh, Bearnaise, Basil Seeds
/Sous-Vide "Tanba Black Chicken Breast Chorizo, Firefly Squid, Bamboo Shoots, Konbu, New Season Potato
/Australian Lamb Shoulder " Pulled Lamb" Asian Salad, Mojo Verde, Grilled Asparagus
/CAULIFLOWER STEAK WITH VEGAN COCONUT CURRY Plant Based Meat, Achar, Coriander
/Strawberry Assiette Strawberry Parfait, Strawberry Nuage, Strawberry Vinaigrette, Chocolate Blanc
It will change to the below menu since 1st June 2025.
/Chef’s choice Appetizer ～sustainable menu～
/Stilton & Iceberg Wedge Salad Anchovy, Dry Cured Ham, Crispy Bacon, Boiled Egg, Parmesan Cheese
/Lamb & Pistachio Terrine Lamb Tongue, Pickled Red Cabbage, Grain Mustard, Brioche
/Sweet Fish Beccafico, Arugula Salsa "Chiayu Frit", Zucchini, Parmigiano
/Cajun Spiced Prawn, Lime Coconut Sauce Grilled Avocado, Coriander, Mango, Squash Salad
/Today’s Pasta
/Chef’s choice main ～sustainable menu～
/Grilled Victorian "O'connor Pasture Fed" Rib Eye Steak Horseradish Mashed potato, Seasonal Vegetables, Tasmanian Mustard(+JPY1,200)
/Lightly Smoked Swordfish Kanzuri Crust, Greapefruits Confit, Agilio Olio Spaghetti Squash
/Tandoori Pork, Piperade Sauce Roasted Pineapple, Indian Spinach, Basil Sour Cream
/Australian Lamb Rump "Teriyaki" Radish, Manganji Pepper, Braised Eggplant, Fried Tofu
/Cauliflower Steak with Vegan Coconut Curry Plant Based Meat, Achar, Coriander
/Mint & Milk Semifreddo Mascarpone, Pineapple Tuile, Passion Fruits Jelly
/CHEF’S CHOICE APPETIZER ～SUSTAINABLE MENU～
/STILTON & ICEBERG WEDGE SALAD Anchovy, Dry Cured Ham, Crispy Bacon, Boiled Egg, Parmesan Cheese
/DUCK AND PISTACHIO TERRINE Pickled Red Cabbage, Brioche Toast
/Scallops, Spring Cabbage Terrine Pea Mashpotato, White Asparagus Mousse, Orange Caramel Sauce
/Shimane Wild Boar, Squid Meatloaf Celery Salad, Salt Cream Sauce, Pea Puree
/TODAY'S PASTA
/CHEF’S CHOICE MAIN ～SUSTAINABLE MENU～
/GRILLED VICTORIAN "O'CONNOR PASTURE FED" RIB EYE STEAK Horseradish Mashed potato, Seasonal Vegetables, Tasmanian Mustard(+JPY1,200)
/Pan Fried Spanish Mackerel, New Onion Soubise Clam Tabbouleh, Bearnaise, Basil Seeds
/Sous-Vide "Tanba Black Chicken Breast Chorizo, Firefly Squid, Bamboo Shoots, Konbu, New Season Potato
/Australian Lamb Shoulder " Pulled Lamb" Asian Salad, Mojo Verde, Grilled Asparagus
/CAULIFLOWER STEAK WITH VEGAN COCONUT CURRY Plant Based Meat, Achar, Coriander
/Strawberry Assiette Strawberry Parfait, Strawberry Nuage, Strawberry Vinaigrette, Chocolate Blanc
It will change to the below menu since 1st June 2025.
/Chef’s choice Appetizer ～sustainable menu～
/Stilton & Iceberg Wedge Salad Anchovy, Dry Cured Ham, Crispy Bacon, Boiled Egg, Parmesan Cheese
/Lamb & Pistachio Terrine Lamb Tongue, Pickled Red Cabbage, Grain Mustard, Brioche
/Sweet Fish Beccafico, Arugula Salsa "Chiayu Frit", Zucchini, Parmigiano
/Cajun Spiced Prawn, Lime Coconut Sauce Grilled Avocado, Coriander, Mango, Squash Salad
/Today’s Pasta
/Chef’s choice main ～sustainable menu～
/Grilled Victorian "O'connor Pasture Fed" Rib Eye Steak Horseradish Mashed potato, Seasonal Vegetables, Tasmanian Mustard(+JPY1,200)
/Lightly Smoked Swordfish Kanzuri Crust, Greapefruits Confit, Agilio Olio Spaghetti Squash
/Tandoori Pork, Piperade Sauce Roasted Pineapple, Indian Spinach, Basil Sour Cream
/Australian Lamb Rump "Teriyaki" Radish, Manganji Pepper, Braised Eggplant, Fried Tofu
/Cauliflower Steak with Vegan Coconut Curry Plant Based Meat, Achar, Coriander
/Mint & Milk Semifreddo Mascarpone, Pineapple Tuile, Passion Fruits Jelly
¥4,800Tax included
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Directions
Address
108-8566 3-1-21 Shibaura, Minato-ku, Tokyo
Closest station
田町 (101m)Tamachi Station (128m)三田 (272m)Cuisine
Yoshoku (Japanese-style Western), European, Australian
Phone
+81364005855