Wineshop & Diner FUJIMARU Asakusa-bashi tienda

A classic at Asakusa Bridge! Soft-boiled eggs coated in homemade mayonnaise sauce.

Pickled Vegetables — A Gathering of Japan’s Regional Bounty

Homemade mortadella (ham) made with various seafood and spices, paired with yellow beets.

Pâté d'Assemblage, accompanied by house-made pickles. Luxurious trimmings not suitable for roasting venison, aromatic duck liver, and the rich flavor of Miyaji pork are combined in an 'Assemblage'. This results in a smooth-textured liver pâté that fully utilizes the ingredients without being overly liver-like.

Akafuji Salmon raised in the spring water of Fuji, made into a smooth rillettes, flavored with citrus zest and soy lees. Served on crispy, slightly bitter chicory, this dish quietly combines Japanese and Western flavors for a deep and rich taste.

A fresh spring vegetable salad with refreshing Meyer lemon and fresh goat cheese.

Fresh fish poêler, perfectly grilled on the skin, served with a butter sauce that enhances the fish's umami, infused with the fragrant aroma of tea leaves. The robust flavor of jumbo garlic and the juicy New Zealand spinach add depth to the texture and taste.

Fresh fish cured with kelp, layered with the aroma of grilled citrus and pine needles, adding a hint of early summer.

Juicy and sweet white asparagus with creamy ajo blanco sauce and a savory Japanese accent

A dish where the soft spiciness of Niigata's Kanzuri is added, and the aroma of orange spreads out from the plate.

Risoni with Fresh Mushrooms from Geo Farm, in Lemon Butter Sauce. Abundant use of rich fresh mushrooms grown in geothermal conditions alongside retired racehorses. Cooked with risoni, a rice-shaped pasta, in a lemon-infused butter sauce.

Rigatoni in Ezo Venison Bolognese with Shinshu Miso. The rich umami from the Ezo venison, sourced from Ezo, is complemented by the depth of flavor provided by two-year-aged Shinshu miso in this Bolognese.

Ezo Venison from Hokkaido, a rich red meat cut with abundant umami components, sourced from a professional group responsible for hunting, processing, aging, and selling, the ultimate game meat.

Baaku Pork from Nara, raised with a focus on feed at Izumizawa Farm at the foot of Mount Kongō, and reared for 1.5 months longer than usual, resulting in rich, sweet, and finely textured pork.

A chewy panna cotta made with tonka bean, featuring caramelized cacao nibs and juicy citrus marinade.

Ice cream made with seasonal fruits and ingredients

Crostini topped with Midi tomatoes and Fromage Blanc from Rural Caprine Farm. We used a flavorful homemade bread baked with added buckwheat flour, topped generously with refreshing Fromage Blanc made from goat's milk sourced directly from Rural Caprine Farm in Okayama Prefecture and juicy ripe Midi tomatoes.

Bonito Mi-Cuit with Red Shiso Ravigote Sauce and Beet Purée. The beautifully grilled red meat from Kagoshima Prefecture shines, with the autumn breeze of red shiso gently blowing and the vibrant colors of beetroot overlapping. 'Cooking', 'Aroma', 'Acidity' - everything harmonizes in this appetizer of the twilight season.

Rare Swordfish Ham, served with red shiso, finger lime, and ravigote sauce. The fatty swordfish is cooked gently at low temperature to create a delicate texture similar to that of prosciutto. Paired with finger lime, which has a caviar-like quality, this dish harmonizes 'cooking', 'aroma', and 'acidity'—a perfect summer appetizer.

A tantalizing wine accompaniment to enjoy with two types of paste on homemade bread.

Finely chopped fresh seasonal green vegetables mixed with couscous to create a refreshing tabbouleh. The rich flavor of the generously sprinkled aged Comté cheese harmonizes pleasantly with the moisture-laden vegetables.

A colorful tabbouleh made with organic kale, fresh muscat grapes, and tropical sweet papaya. The refreshing aroma of herbs and grains combines with the deep richness of aged Comté cheese, resulting in a light yet satisfying dish.

Lacto-Fermented Cucumbers provide a round acidity that cannot be achieved with vinegar, complemented by the richness of shallot cream and the depth of lemon marigold oil. Together with farm-fresh herbs, it creates a refreshing dish.

Seared Spanish Mackerel with Noto Vegetables, a collaboration of Shishito Peppers and Purupie grown in a red clay bed that Takanoen boasts about. The Tosazu infused with fennel flower and the oil extracted from pine needles brings a subtle forest aroma, adding depth and playfulness.

Ceviche of red sea bream with a hint of the sea, lightly marinated with a vinaigrette made from Akita's fish sauce 'Shottsuru'. The acidity and bitterness of the citrus, along with the crunchy texture of okahijiki, harmonize with the umami of the fresh fish in this cold appetizer that combines 'South American techniques' with 'Japanese fermentation'.

Splendid Alfonsino marinated lightly with the saltiness of Shottsuru and the sweetness of butternut squash in a vinaigrette. The roasted nut aroma and texture, the spiciness of horseradish, and the subtle sweet and sour notes of physalis provide a nice accent.

A winter dish where the heat of fermentation and the breeze of citrus intertwine. The warm aroma of yuzu envelops the rich flavor of the fatty sea bream.

Fresh fish with a clear umami flavor, complemented by the light crunch of horseradish. The acidity of the lemon gently outlines the dish.

Roasted cauliflower of the Dolcissimo variety, enhanced with the richness of Café de Paris butter infused with herbs and spices. Enjoy with a squeeze of green lemon on the side to add a refreshing touch.

An ethnic dish featuring roasted cauliflower paired with chickpea hummus colored with spinach.

A hearty salt-baked celeriac served with a sweet and sour burnt apple and a nut sauce that gently binds the flavors.

“Bihada” Lotus Root Steak with Autumn Mushrooms and Za'atar from Ibaraki Prefecture - a hearty steak made from the 'Bihada Lotus Root' of the Lotus Root Brothers. Generously topped with concentrated flavorful autumn mushrooms, enhanced by the rich aroma of the Tokyo Spice House's mixed herb 'Za'atar'. A dish that brings out the natural flavors of the vegetables.

Grilled Kamo Eggplant Steak with Seared Delaware Grapes and a Sprinkle of Advieh. The thick Kamo eggplant is made into a melting steak, served with Delaware grapes that retain a pleasant acidity by searing only the surface. Finished with a sprinkle of Middle Eastern spice 'Advieh', this dish embodies the essence of summer with an exotic flair.

Sautéed squid with a chewy texture, combined with bitter melon and sweet long peppers, quickly sautéed and garnished with sea lettuce for a fresh presentation. The chickpea hummus adds a rich creaminess, while the deep green sauce made from carrot greens refreshes the overall dish.

Grilled fresh red squid from Wakayama Prefecture, kissed by fire, served with crispy fried leeks. The sauce, enhanced with the umami of Heshiko and the acidity of lemon, brings out the sweetness of the squid to the fullest.

Lightly Seared Squid and Genboku Shiitake with Ajo Blanco and Pumpkin XO Sauce, a delightful combination of chewy and thick textures! An accent of sauce packed with the umami of vegetables and burdock chips.

Grilled octopus simmered until tender, coated with a perfect char, accompanied by fermented harissa. The creamy chickpea hummus adds a rich depth, accented by the sweetness of roasted figs, creating a dish that reflects the early autumn.

Fresh fish of the day, perfectly seared on the skin, paired with the sweetness of seasonal sweet corn, the gentle acidity of fermented tomato water, and the umami of clam broth in a beurre blanc sauce. Finished with a generous infusion of toasted corn oil for added aroma.

Waka Beef from Wakayama, raised on feed utilizing by-products such as spring water from the Kii Mountains, mandarin juice pulp, and soy sauce residue, resulting in beautifully marbled red meat with reduced fat intermingling.

A vibrant ice cream that reflects the arrival of winter drifting through the streets.

A gentle melting sorbet made with golden peach and amazake. The oil infused with fig leaves brings a soft, fresh aroma.

The melting sweetness of fully ripe mangoes, sun-kissed and delivered directly from the goat specialty farm Rural Capri, combined with the subtle acidity of goat’s milk fromage blanc and the richness of roasted white chocolate. The lemon myrtle granita adds a refreshing touch.

Whole compote made from the early mikan 'YN26', which has a thin skin and high sugar content. Directly sourced from the goat specialty farm Rural Capri, the white cloud of fromage blanc and the cool breeze of lemon myrtle come together, creating a dish that evokes the scenery of autumn breezes.

A cake with a crunchy texture made from corn flour, leaving a gentle sweetness with a hint of mirin.

The Catalana, caramelized on the surface for a fragrant finish, has a melting texture that pairs beautifully with the deep sweetness of candied Ibaraki chestnuts, the gentleness of chantilly cream, and the refreshing touch of lemon marigold oil, resulting in a refined aftertaste.

A dish where the saltiness of blue cheese and salted ice cream gently embraces the deep red beetroot, with the sparkle of pomegranate acidity.

A sweet yet slightly bitter Tarte Tatin made by slowly caramelizing the Sun-Tsugaru apple, born in Aomori Prefecture. This vibrant dish is served with sweet sake ice cream that has a hint of fermentation aroma, adorned with rose petals.

Panna Cotta!? Served with Kumquat Compote and Buckwheat. It's like silky tofu for beautiful skin! An innovative, chewy panna cotta with added elasticity using kudzu.

Pear compote served with sake jelly and amazake chantilly. A dish layered with Yamagata Prefecture's Silver Bell compote, Japanese sake jelly, and amazake chantilly.

House-made Salted Milk Ice Cream with Vecchio Samperi, a dessert that combines the saltiness of the ice cream with the deep sweetness and acidity of oxidized aged wine, a perfect finish from the wine shop!

House-made Salted Milk Ice Cream paired with the deep sweetness and acidity of oxidized aged wine, a perfect dessert wine combination, the finale from the wine shop!