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 pescetarian course features seasonal seafood and fresh vegetables. Each dish incorporates the bounty of the 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 innovative flavors, which combine diverse cultures, experiences, and sustainable thinking.

*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.

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

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

Smoked cashews transformed into a mellow, cheese-style cream and a smooth paste of Noto-grown “Koisuru Marron” pumpkin are generously served with buckwheat stick bread—an autumnal, wine-friendly appetizer that teases the appetite.

A vibrant tabbouleh built on organic kale, combined with juicy Muscat grapes and tropical-sweet papaya. Bright herbal and grain aromas meet the deep, savory richness of aged Comté cheese, creating a light yet satisfying dish.

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.

A winter dish where the heat of fermentation and the breeze of citrus come together. The heart-warming aroma of yuzu envelops the delicious flavor of fatty red sea bream.

Hearty salt-baked celery root served with sweet and sour burnt apple and a nut sauce that gently brings out the flavor of the ingredients.

Plump red squid from Wakayama Prefecture is grilled to a fragrant finish and served with crispy fried leeks. The sauce, which combines the umami of heshiko with the tartness of lemon, brings out the sweetness of the squid to the fullest.

Today’s fresh fish, the skin seared until crisp, served with a butter sauce lightly scented with tea leaves to enhance the fish’s natural flavor. Robust roasted jumbo garlic and vibrant New Zealand spinach add depth of texture and taste.

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 gorgeous ice cream that reflects the arrival of winter in the city.

The melt-in-your-mouth texture of the Catalana, with its fragrant caramelized surface, is complemented by the deep sweetness of Ibaraki chestnuts simmered in their skins, the gentleness of Chantilly cream, and the refreshing taste of lemon marigold oil, resulting in an elegant aftertaste.

Deep red beets are gently complemented by the saltiness of blue cheese and salted milk, and the acidity of pomegranate sparkles in this dish.

A tart Tatin made from Aomori’s Sun Tsugaru apples, slowly caramelized to create a pleasantly balanced tart that is not too sweet with a hint of bitterness. Served with amazake (sweet fermented rice) ice cream that carries a subtle fermented aroma, and finished with rose petals for an elegant touch.