Please choose your menu on the day.

Contents:
Seasonal soup
Bread
Appetizer platter
Main dish (fish or meat)
Dessert
: 5 dishes total

This course is served prix fixe style, with your choice of a fish or meat main dish. Enjoy a dish that brings out the best in seasonal ingredients, tailored to your mood and preferences that day.
*Please choose the same main dish for everyone in your group.

<About our Chef Kusunoki>
In 2021, Chef Kusunoki won the SILVER EGG award at the young chefs' competition "REDU-35." After spending approximately six years in Australia, he returned to Japan to work at Noma Kyoto. After completing his pop-up, he became our chef. Please try our innovative flavors, which combine diverse cultures, experiences, and sustainable thinking.

*Approximately 10 domestic and international wines by the glass are available à la carte. You can choose from approximately 1,000 types of bottled wine in the attached cellar.

*The menu may vary depending on the availability of ingredients and the season.

*Please note that course meals must be ordered by the entire group.

Contents:
Amuse-bouche
Bread
Cold appetizer
Hot appetizer
Meat
Dessert
6 courses

Chef Kusunoki's special course, combining seasonal domestic ingredients with the sustainable thinking he cultivated abroad, complements wine perfectly.

<About our Chef Kusutani>
In 2021, he won the SILVER EGG award at the young chef competition "REDU-35." He spent approximately six years in Australia before returning to Japan to work at Noma Kyoto. After completing his pop-up, he became our chef. Please try our new flavors, which combine diverse cultures, experiences, and a sustainable mindset.

*For drinks, we offer approximately 10 domestic and international wines by the glass a la carte. For bottled wines, you can choose from our attached cellar, which stocks approximately 1,000 varieties.

*The menu may vary depending on the availability of ingredients and the season.
*The course menu must be ordered by the entire group.

Contents:
Amuse-bouche
Bread
Cold appetizer
Pasta
Fish
Dessert
6 dishes

This meat-free "pescetarian" course features seasonal seafood and fresh vegetables. Each dish incorporates the bounty of the mountains and sea, bringing out the natural flavors of the ingredients, further enhancing the harmony with the wine.

<About our chef, Chef Kusunoki>
In 2021, he won the SILVER EGG award at the young chef competition "REDU-35." After spending approximately six years in Australia, he returned to Japan to work at Noma Kyoto. After completing the pop-up, he became our chef. Please try our new flavors, which combine diverse cultures, experiences, and sustainable thinking.

*Approximately 10 domestic and international wines by the glass are available à la carte. You can choose from approximately 1,000 types of bottled wine in the attached cellar.

*The menu may vary depending on the availability of ingredients and the season.

*Please note that course meals must be ordered by the entire group.

Contents:
Amuse-bouche
Bread (free refills)
Cold appetizer
Pasta
Main course
Dessert
6 dishes

This course is a vegetarian option, featuring seasonal vegetables, grains, and legumes. The richness and delicacy of the ingredients are brought out, elevating them to satisfying dishes without the use of meat or fish.

<About our chef, Chef Kusunoki>
In 2021, he won the SILVER EGG award at the young chef competition "REDU-35." After spending approximately six years in Australia, he returned to Japan to work at Noma Kyoto. After completing the pop-up, he became our chef. Please try our innovative flavors, which combine diverse cultures, experiences, and a sustainable mindset.

*For drinks, we offer approximately 10 domestic and international wines by the glass a la carte. Bottled wines are available from our attached cellar, which stocks approximately 1,000 varieties.

*Contents may vary depending on the availability of ingredients and the season.
*Course meals must be ordered by the entire group.

内容:
アミューズ
冷前菜
温前菜
リゾット
メインディッシュ
デザート
:全6品×6種のオーストラリアワイン

定義づけの難しい自由で多彩なモダンオーストラリア料理と、気候や品種の多様性に富むオーストラリアワインを存分にお楽しみいただける一夜限りのペアリングディナーです。

≪当店のシェフ楠谷について≫
2021年、若手料理人のコンペティション「REDU-35」でSILVEREGGを受賞。約6年を豪州で過ごし、nomakyoto（ノーマ京都）をきっかけに帰国。ポップアップ完走後、当店のシェフに就任。多様な文化と経験、サステナブルな思考を融合させた新たな味わいを、ぜひお試しください。

※お飲み物の追加は、アラカルトで国内外のグラスワインを約10種類ご用意しております。ボトルワインは、約1000種類が揃う併設のセラーからお選びいただけます。

A staple at the Asakusabashi store! Soft-boiled oufou (egg) covered in homemade mayonnaise sauce.

Homemade mortadella (ham) made with various seafood and spices, served with yellow beets

A springtime salad featuring seasonal vegetables, blood oranges, and pickled red onions.

Luxurious trimmings unsuited for a venison roast, aromatic duck liver, and the rich, flavorful fat of Miyaji pork are brought together in an “assemblage.” Making full use of the ingredients, we’ve crafted a smooth, well-balanced liver pâté that is flavorful without being overpoweringly liver-forward.

The Benifuji salmon, bred in the spring waters of Mt. Fuji, is shaped into a smooth rillette and flavored with citrus zest and soy sauce lees. It is served on a bed of crunchy, slightly bitter chicory, creating a deeply delicious dish that quietly blends Japanese and Western flavors.

ELEZO, which handles everything from hunting to aging in the natural environment of Tokachi, Hokkaido, produces salami made from free-range pork and Ezo deer.

The clear flavor of fresh fish is complemented by the light texture of horseradish, and the acidity of lemon gently outlines the dish.

Scallops cooked to perfection and plump shiitake mushrooms, served with baba ghanoush, a classic Middle Eastern sauce, and seasonal urui (a type of wild vegetable).

Fresh and sweet white asparagus, topped with creamy ajo blanco sauce and a savory Japanese accent.

Today's fresh fish, grilled until fragrant, served with a deep green butter sauce with a soft herbal aroma

This dish is flavored with a gentle spiciness from Niigata kanzuri, and the aroma of orange fills the air.

Plentifully topped with rich, fresh mushrooms from Geo Farm — cultivated using retired racehorses and geothermal heat. Paired with risoni (rice-shaped pasta) and simmered in a lemony butter sauce.

This Bolognese is made with the rich flavor of Ezo venison, provided by ELEZO, and two-year-aged Shinshu miso, which adds dimension to the flavor.

Beautiful lean Wagyu beef with reduced marbling, fed on feed made from spring water from the Kii Mountains and by-products such as mandarin juice residue and soy sauce lees.

A lump of red meat rich in umami ingredients, the ultimate game meat, received from a professional group that handles everything from hunting to processing, aging, and sales.

The pork is raised 1.5 months longer than usual at Izumizawa Farm at the foot of Mount Kongo, using special care in the feed, resulting in sweet, fatty, and finely textured pork.

A dish of Yamagata Prefecture silver bell compote layered with sake jelly and amazake chantilly

A fragrant financier served with a sweet and salty white miso crème anglaise and the tartness of apricot.

A chewy panna cotta made with kudzu starch, served with caramelized cocoa nibs and marinated juicy citrus fruits.