NOON
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A stylish hideaway to enjoy Korean and Chinese cuisine
Auswertung
Rezensionen
Speisekarte
NOON Dinner] "Celebration plate".
It contains a secret ingredient of kimchi base. A base is made by soaking spices and lemon.
This is a sour made with fruits that match the season.
Soda/Rocks/Straight KI ONE - A premium gin crafted by Korea's first single malt whiskey distillery. It uses juniper berries, coriander, cardamom, cinnamon, and lemon peel, along with Korean botanicals such as perilla leaves, Sichuan pepper, ginseng, and pine nuts hand-picked near the distillery.
Soda/Rocks/Straight
White/Red/Orange - Glass each...1,100 yen - Decanter each...3,400 yen - Bottle each...6,800 yen
Glass each... 950 yen, Bottle each... 5,100 yen, Set of 3 types for tasting
Korea: Ulsan produced sweetness ★★★☆☆ sourness ★★☆☆☆ light ★★☆☆☆
Korea: Ulsan produced sweetness ★★☆☆☆ acidity ★★★☆☆ light ★★☆☆☆
Korea: Ulsan produced sweetness ★★☆☆☆ acidity ★★☆☆☆ lightness ★★★☆☆ This is a traditional brewing method passed down by the couple Kim Jeongsik and Park Boksun, made from 100% Korean new rice produced using duck farming methods in that year, resembling homemade makgeolli.
Japan: Shizuoka-produced sweetness ★★★☆☆ sourness ★★★★☆ light ★★★★★ This is a makgeolli created by a Japanese toji. The toji trained for three years in Korea under a leading expert in makgeolli research before achieving this flavor. Of course, no preservatives or other additives are used.
Japan: Fukuoka produced sweet★★★☆☆sour★★☆☆☆light★★☆☆☆100% rice Japanese makgeolli. The base for sake. A flavor that is concentrated with sweetness and sourness.
Japan: Nara produced sweetness★★★★☆sourness★★☆☆☆light★☆☆☆☆This is a lactic acid bacteria-based makgeolli made with plenty of rich yogurt from Hokkaido Bocca.
Japan: Nara produced sweetness★★★★★sourness★★☆☆☆light★☆☆☆☆This is a lactic acid bacteria-based makgeolli made with plenty of rich yogurt from Hokkaido Bocca.
Iced/Hot
Iced/Hot
Iced/Hot
Sweet
We kindly ask for a minimum order of 2 food items and 2 drinks per person.
An assortment of 8-9 types of NEW ASIAN appetizers. You can enjoy various ingredients, so this is a classic way to start at NOON. *¥1,320 per person
Made with Italian tomato puree and Kanazuri from Niigata Prefecture, creating a refreshing and rich sauce. Served with fried Tteokbokki on the side.
A traditional specialty dish originating from Hangzhou, Zhejiang Province in China, also known as Tongpo Pork. The pork comes from Iijima Pork (Kanagawa), a pig farm run by the owner's relative Yoshida, and is simmered for a long time with black vinegar, sake, ginger, and green onions until tender. Please enjoy it wrapped in spring pancakes with cucumber, green onions, and other ingredients.
NEW ASIAN EBI MAYO
This is a bossam made with Iijima pork, which is run by the relative of the owner Yoshida of NOON. The pork is a hybrid Iijima pork from Fujisawa, designed to be enjoyed with a clean taste.
Inside, there is braised pork and takana, topped with soybean flour and peanuts. Served in a set of two.
Currently, we generously top the chijimi with herbs and colinqui. In winter, we use seri on top of the chijimi.
The sauce contains mayonnaise, gochujang, dill, pickles, and capers. Pairs well with alcohol.
Made with noodles from Houeidou in Kamakura and large dried sardines from the Seto Inland Sea.
The tender minced pork is enhanced with a hint of spices, reminiscent of the flavor I had in Taiwan.
※Otoshi/Seat fee…550 yen
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