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Wineshop & Diner FUJIMARU Asakusabashi
Wineshop & Diner FUJIMARU 浅草橋店
Bistro, Dining Bar & Gastro Pub
103-0004 2-27-19 Higashi Nihonbashi, 2F S Building, Chuo-ku, Tokyo(210m mula sa 浅草橋)Tingnan ang mapa
¥4,500 Tanghalian
¥7,500 Hapunan
A wine bistro for global wines and borderless cuisine
Enjoy around 1,000 wines from Japan and around the world, from daily picks to special bottles, at our wine shop and bistro offering borderless cuisine. Under the concept “Wine, more freely!”, we propose new possibilities for wine and food. Relax with friends at scenic standing spots, counters, or tables.
Mga Course sa Pagkain
Lunch-only Prefix course: Seasonal soup, bread, appetizer platter, main dish, and dessert (5 dishes)
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.
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.
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.
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.
¥3,500Kasama ang buwis
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Signature Course: 6 dishes including amuse-bouche, bread, cold appetizer, hot appetizer, meat and dessert
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.
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.
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.
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.
¥6,500Kasama ang buwis
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Reservation-only Vegetarian Course: Amuse-bouche, bread, cold appetizer, pasta, main course, and dessert (6 dishes)
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.
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.
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.
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.
¥6,500Kasama ang buwis
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From the Sea Course: 6 dishes including amuse-bouche, bread, cold appetizer, pasta, fish and dessert
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.
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.
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.
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.
¥6,500Kasama ang buwis
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Direksyon
Address
103-0004 2-27-19 Higashi Nihonbashi, 2F S Building, Chuo-ku, Tokyo
Pinakamalapit na istasyon
浅草橋 (210m)Bakurochō Station (294m)Lasa
Bistro, Dining Bar & Gastro Pub
Website
https://www.papilles.net/Telepono
03-5829-8190