Hone
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A new spot to enjoy standing French dining in Shibuya
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Recommended for welcome and farewell parties and celebrations! This spacious room can accommodate up to 8 people. You can enjoy sharing Hone's dishes on a platter and spend your time at your leisure. Reservations are accepted from 18:00 on weekdays and from 17:00 on Fridays, Saturdays, Sundays, and holidays. The course is priced at 6500 yen (tax included) per person (service charge not included/500 yen per person). For semi-private room reservations, please order a bottle of wine. For reservations of 9 people or more, please call the restaurant. Please call the restaurant for reservations. We can also be reserved for private parties of 15 to 20 persons or more. (We have been used for company kickoff parties and after-parties of weddings.)
Casual platter sharing courses featuring seasonal vegetables and herbs from contract farmers.
Hone's standard course is a well-balanced mix of seafood and meat, centered on seasonal vegetables and herbs delivered from contract farmers. This plan includes a special toast of sparkling wine.
Hone's standard course is a well-balanced mix of seafood and meat, centered on seasonal vegetables and herbs delivered from contract farmers.
Hone's recommended lunch course includes seasonal vegetables delivered from contract farmers.
Hone's recommended lunch course includes seasonal vegetables delivered from contract farmers.
Hone's recommended lunch course includes seasonal vegetables delivered from contract farmers.
Casual platter sharing courses featuring seasonal vegetables and herbs from contract farmers. This special offer includes a glass of sparkling wine for a toast only on weekends at 5:00 p.m. (until 5:30 p.m.). ⭐︎ Non-alcoholic change is available, if you wish, please mention "change to non-alcoholic" in the "Requests and requests" column when making a reservation.
Hone’s recommended lunch course, featuring seasonal vegetables sourced from our partner farmers. [Reservations are available for groups of 3 or more, but due to system limitations, online reservations are only accepted for groups of 4 or more. If you’d like to make a reservation for 3 people, please contact us by phone.] *Dishes are served on large platters.
A standard course at Hone, featuring seasonal vegetables and herbs from contracted farmers, balanced with seafood and meat. The course includes: a first bite cake, early summer farmer's vegetable salad, green Caesar, sea bream carpaccio with citrus ravigote sauce, crab and seasonal vegetable tomato gnocchi, a plate of fresh fish with soy milk vermouth sauce, roasted wagyu with oriental spices, chilled pho with aonori seaweed and fresh herbs, and Hone tiramisu with mango, mint, and tea. A table charge of 500 yen per person will be applied. The displayed prices include tax.
A casual share course featuring seasonal vegetables and herbs from contracted farmers, served on large plates. Starting with a bite-sized cake, followed by early summer farmer's vegetable salad, green Caesar, sea bream carpaccio with citrus lavigot sauce, crab and seasonal vegetable tomato gnocchi, roasted pork belly with carrot and fermented sweet pepper puree, and Hone tiramisu with mango and mint, served with tea. A table charge of 500 yen per person will be applied. Prices include tax.
Seasonal Fruits and Prosciutto with Stracciatella Cheese, Pistachio Dukkah
Early Summer Farmer’s Salad with Green Caesar Dressing
Sea Bream Carpaccio with Citrus Ravigote Sauce
Jasmine Risotto with Squid and Lemon
Tomato Gnocchi with Crab and Seasonal Vegetables
Fresh Fish with Soy Milk Vermouth Sauce
Roasted Mochi Pork with Carrot and Fermented Sweet Chili Purée
Roasted Japanese Wagyu with Oriental Spices
For a la carte, available for 2,000 yen per plate (serves 2 people). The dessert for the course can be changed to a plate without additional charge for both lunch and dinner. *The contents of the dessert may vary from the photo depending on the availability of ingredients. Please be aware of this in advance.
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A cocktail inspired by the classic Italian 'prosciutto and melon'. It's not something you eat, but rather drink prosciutto and melon!
A tea highball made with barley shochu layered with Japanese ingredients such as shiso, wasabi, and sudachi, perfect for early summer. Enjoy it with cold dishes.
A blonde Negroni layered with the sweetness and aroma of banana and corn, based on a gin-based white Negroni. A middle cocktail that connects the aftertaste of whiskey made from corn. Enjoy it as a main meat dish or as a final drink.
A lemon sour from the bar made with two types of craft gin and herbs, woven with lavender.
A mix of two types of apple liquor. A refreshing long cocktail.
A highball from the bar based on bourbon whiskey infused with complex and elegant black tea.
Homemade cello made with seasonal citrus, served with soda. For details, please ask the staff.
Kombucha is a plant-based 'fermented (sparkling) tea' made by adding sugars to tea and fermenting it with 'SCOBY' (symbiotic culture of bacteria and yeast), characterized by its fruity acidity and refreshing taste.
A gin and tonic that combines the elegant sweetness and acidity of hassaku with the refreshing spiciness of Sichuan pepper.
Homemade non-alcoholic juice based on fruits and citrus.
A new sensation ginger drink made with syrup simmered with ginger and spices.
Lemon squash with the aroma of cloves and herbs.
Hand-picked Fuji apples from Aomori Prefecture, beyond the Hakkoda Mountains, pressed with water from Kobe Prefecture.
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