no.502
| S | M | T | W | T | F | S |
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5 | 6 | 7 | 8 | 9 | 10 | 11 |
12 | 13 | 14 | 15 | 16 | 17 | 18 |
19 | 20 | 21 | 22 | 23 | 24 | 25 |
26 | 27 | 28 | 29 | 30 | 31 | 8/1 |
A new natural wine experience in the Setagaya area
Highlights
Ratings
Japan User ratings3.19(1 review)Reviews
Menu
This is a course of dishes that accompany wine, such as the Apero Plate, our No. 1 popular menu with 10 different appetizers, including a deli using naturally grown vegetables and homemade roast pork, and appetizers and meat dishes that allow you to enjoy the flavors of the ingredients. *Because we use the freshest ingredients available on the day, ingredients and menu items vary from day to day.
Glass wine from 700 yen - Various types including sparkling, white, orange, rosé, and red, approximately 10 different varieties available.
You can choose your favorite bottle wine from a selection of 200 to 300 varieties.
Apple, tomato, grape, lemon mixed juice
Apple, prune, pear, lemon mixed juice
Lemon verbena, lemon balm, peppermint, cornflower
A gentle flavor brewed slowly over 6 hours
The flavor changes daily. It uses various herbs and fruits depending on the time.
This is an assortment of 10 appetizers made with vegetables from naturally cultivated farms and seasonal ingredients. Please enjoy this dish for a toast. 1P 1,600 yen and up.
The no.1 signature dish that has been around since the opening of 'no.501'! This dish is made with all seven cuts of meat, meticulously hand-cut and crafted.
A Niçoise-style salad topped with homemade tuna. A green salad with soft-boiled eggs, tomatoes, colorful vegetables like green beans, olives, anchovies, garlic, and homemade tapenade sauce with capers.
An omelette made fluffy with three Sera eggs. A classic combination with demi-glace sauce made by slowly simmering meat in red wine.
Plump mussels steamed in white wine. It is traditionally eaten with fried potatoes.
A traditional dish from the Piedmont region of Italy. Ground beef, pork, and prosciutto are wrapped in cabbage and baked. It is full of flavor.
The fresh sea bream is pan-seared until the skin is crispy, served with homemade creamed sauerkraut and rhubarb jam.
Slowly simmered for over 6 hours with beef shin meat and aromatic vegetables, served with mashed potatoes made from Hokkaido potatoes.
Octopus and pork belly simmered tenderly with spices added to tomato sauce.
The skin is crispy and the meat is tender. This is a confit of duck thigh with bones, providing a satisfying bite.
Pickled lemon with the skin adds a perfect sourness and bitterness to the homemade Genovese sauce! Enjoy it with slices of cheese from Okinawa as a finishing touch.
A rich pasta mixed with a sauce made by slowly sautéing mushrooms from Shizuoka Prefecture until they release their umami. Finally, fresh mushrooms are sliced on top.
Using seasonal Jerusalem artichokes to bring out the umami and sweetness in the sauce. Dried noodles are used to coat with the Jerusalem artichoke sauce. This is a refreshing Jerusalem artichoke pasta with a citrus aroma and gentle flavor.
The rich cream infused with the umami of oysters and fresh aonori has a perfect accent of yuzu pepper. It feels light, allowing you to enjoy it all the way to the last bite.
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