aeru

Name: aeru
Address: 2-3-3 Mejiro 101 Mejiro Y Building, Toshima-ku, Tokyo, 171-0031, JP
Telephone: 03-6826-2990
Price range: ¥15000 - ¥1000000

Perancis, Italia, Kreatif

171-0031 2-3-3 Mejiro, 101 Mejiro Y Building, Toshima-ku, Tokyo(230m dari stasiun Zoshigaya Station)Lihat peta

¥15,000 Makan siang

¥20,000+ Makan malam

Petunjuk

03-6826-2990

Savor traditional cuisine from around the world in comfort.

We provide creative cuisine and service that respects the traditional cultures and life of Japan and the world.

Menu Makanan

Chef's choice lunch course - 5 dishes

The course begins with a lunch-only "Hajimari" dish.
The seasonal colors born from the vegetables, fruits, and flowers of the earth are expressed through a connection between the producers and the chef's passion.
The chef captures the moment when the seasonal ingredients are in full bloom, bringing them out using a wood fire and traditional techniques, and then reflects them on a single dish.
This passionate and creative course visits producers from around the region to bring out the best in their produce.
This five-course lunch course connects the seasons and encounters.

*The meat for the main dish will be prepared at the chef's discretion.
You can also change the meat for your main dish to [Wagyu] or [Megumi duck], or add [Jomonyaki].
・Jomonyaki +¥1,800 (per person)
・Change main dish to Wagyu beef +¥3,500 (per person)
・Change main dish to Megumi duck +¥8,000 (per person)
If you would like Wagyu beef or Megumi duck, please enter "Change main dish to XX, additional charge accepted" or "Add Jomonyaki, additional charge accepted" in the request field.
Please note that everyone must choose the same course.

¥6,600Pajak incl.

Chef's choice full course lunch - 7 dishes

The course begins with our lunch-only "Hajimari" dish.
The seasonal colors of the vegetables, fruits, and flowers born from the earth are expressed through the passion of the chef and producers.
The chef captures the moment when the seasonal ingredients are in full bloom, bringing them out using a wood fire and traditional techniques, and then reflects them on a single dish.
This passionate and creative course visits producers from around the region to bring out their full potential.
We will provide you with an exciting dining experience that engages all five senses, like a journey through culture and the seasons.

*The meat for the main dish will be prepared at the chef's discretion.
You can also change the meat for your main dish to [Wagyu] or [Megumi duck], or add [Jomonyaki].
・Jomonyaki +¥1,800 (per person)
・Change main dish to Wagyu beef +¥3,500 (per person)
・Change main dish to Megumi duck +¥8,000 (per person)
If you would like Wagyu beef or Megumi duck, please enter "Change main dish to XX, additional charge accepted" or "Add Jomonyaki, additional charge accepted" in the request field.
Please note that everyone must choose the same course.

¥8,800Pajak incl.

Chef's choice full course lunch - 7 dishes

Chef's Choice Lunch Special Course - 10 dishes

Based on the theme of "Dialogue with Culture, People, and Ingredients," we capture the vibrant moments of seasonal ingredients, bringing them to life through wood fires and traditional techniques, and then present them on a plate.
This passionate and creative course menu visits regional producers to bring out their full potential.
It's like a journey through culture and the seasons, offering an exhilarating dining experience that engages all five senses.

*The meat for the main dish will be prepared at our chef's discretion.
You can also change the meat for your main dish to Wagyu beef or Egi duck.
・Change to Wagyu beef main dish +¥3,500 (per person)
・Change to Egi duck main dish +¥8,000 (per person)
If you would like Wagyu beef or Egi duck, please enter "Change to main dish XX, additional fee accepted" in the request field.
Everyone must select the same course.

¥13,800Pajak incl.

Chef's Choice Lunch Special Course - 10 dishes

Jomonyaki: Mother Earth and Chef's Passion are included in the course.

Cradled in earth from a kiln in Kanagawa, releasing the onion’s slumber.
Embraced with kelp and held in the soil for 3 hours beside the flicker of flame.
Slowly gathering savory depth and drawing out sweetness, the onion melts in a single bite and leaves a quiet lingering finish.
A gracious feast born of simplicity and the passage of time.
Please enjoy this cultural gift woven by fire, earth, and exceptional ingredients.

¥1,800Pajak incl.