Tokyo Jugatsu
東京十月
| L | M | M | G | V | S | D |
|---|---|---|---|---|---|---|
28 | 29 | 30 | 10/1 | 2 | 3 | 4 |
5 | 6 | 7 | 8 | 9 | 10 | 11 |
12 | 13 | 14 | 15 | 16 | 17 | 18 |
19 | 20 | 21 | 22 | 23 | 24 | 25 |
Enjoy a diverse range of creative Japanese cuisine and an extensive selection of Argentine wines
valutazione
Recensioni
menù
Appetizer, soup, sashimi, ryogi, grilled dish, extra premium Japanese beef steak, rice, dessert This is the chef's specially selected course, which is rich in seasonal ingredients.
A four to five-course menu using a wide variety of seasonal ingredients.
This is a course that you can enjoy the four seasons using seasonal ingredients from all over Japan.
Six to seven-course meal featuring vegetables and other seasonal ingredients that convey the producer's thoughts and feelings.
A 6-7 dish gluten-free course that makes the most of seasonal ingredients and is gentle on the body.
Kaiseki cuisine expresses the changing of the seasons. The chef recommends this specially selected course, which is rich in seasonal ingredients. The course is a combination of traditional Japanese cooking techniques and new ideas. *Reservations must be made at least 3 days in advance.
Number one in popularity among inbound customers. This course features traditional chakaiseki cuisine and tea served by the owner himself. This course is prepared as a casual way to enjoy the traditional world of Japan. *Only reservations made up to 3 days in advance.
Argentinian Wine / Bottle (Red) Various 6,600 yen and up
Miyagi Prefecture
Niigata Prefecture
Various plum wines from 935 yen
We offer a selection of seasonal ingredients prepared as snacks to accompany your drink, along with a pairing of sake, wine, or beer of your choice for that day. It is recommended for a moment of relaxation after work. This signature item of 'Tokyo October' was inspired by the cinematic world depicted by Yasujirō Ozu and the Japanese culture of 'banshaku', created by French creators. We will serve you in the tableware from the 'Banshaku Collection' by Astier de Villatte.

