A TASTE OF SUKAIBA
Hiramasa, blood orange, tomato & Thai basil
Shrimp tartare, candied lemon, sake & sesame
Wakame, bean sprouts, yuzu & edamame
Shokupan with whipped butter
Monkfish jaws, laksa, roasted onions & root vegetables
Pan fried chicken, Szechuan pepper, grilled pepper puree & shoyu
or Slow roasted beef shoulder, korokke & Mongolian sauce + 125
Tapioca, tangerine ice cream with roasted cinnamon, cherry & lemon verbena
–
Menu 695
The menu is served to the whole table
たしなむ- TASHINAMU
It’s more than just a mating – it’s a loving, gentle ceremony of pampering.
Each drink is carefully selected to honor our dishes and our heritage, and to create moments of intimacy around our shared passions.
Let us guide you through an experience that both delights and seduces with our selection of fine wines and sake.
Sommellier Tashinamu 5 servings 555
Champagne and sommelier Tashinamu 5 servings 655
Cocktail Tashinamu 5 servings 600
Beer Tashinamu 4 servings 265
Non-alcoholic Tashinamu 5 servings 425
Filtered water ad libitum 35
A GREEN TASTE OF SUKAIBA
Silken tofu with blood orange, tomato & Thai basil
Pickled beech hats with candied lemon, sake & sesame
Wakame, bean sprouts, yuzu & edamame
Shokupan with whipped butter
Seitan with laksa, roasted root vegetables & coriander
Fried Lion’s Mane with miso glaze, kale, black garlic & mushroom sauce
Dark chocolate and coconut ganache, Asahi malt crumble, calamansi sorbet & miso caramel
–
Menu 695
The menu is served to the whole table
たしなむ- TASHINAMU
It’s more than just a mating – it’s a loving, gentle ceremony of pampering.
Each drink is carefully selected to honor our dishes and our heritage, and to create moments of intimacy around our shared passions.
Let us guide you through an experience that both delights and seduces with our selection of fine wines and sake.
Sommellier Tashinamu 5 servings 555
Champagne and sommelier Tashinamu 5 servings 655
Cocktail Tashinamu 5 servings 600
Beer Tashinamu 4 servings 265
Non-alcoholic Tashinamu 5 servings 425
Filtered water ad libitum 35
A LA CARTE
SNACKS
3 pcs. Perle Noire oysters with Nuoc Cham / Lemongrass & Thai basil / Ponzu // 135
Nori in tempura with sesame, whole roe & lime // 75
Steamed Bao, ebi tempura, chili mayo & coriander // 85
Steamed Bao, puffed tofu, chili mayo & coriander // 85
Edamame beans with kimchi and truffle vinaigrette & sesame // 75
Selection of three snacks // 195
LESS DISHES
Hiramasa with blood orange, tomato & Thai basil // 155
Silken tofu with blood orange, tomato & Thai basil // 155
Shrimp tartare with candied lemon, sake & sesame // 135
Pickled beech hats with candied lemon, sake & sesame // 135
Wakame with bean sprouts, yuzu & edamame // 125
Monkfish jaws with laksa, roasted onions & root vegetables // 125
Seitan with laksa, fried root vegetables & coriander // 125
MAIN COURTS
Pan fried chicken, Szechuan pepper, grilled pepper puree & shoyu // 225
Slow roasted beef shoulder, korokke, Mongolian sauce & glazed pearl onions // 350
Fried Lion’s Mane, miso glaze, kale, black garlic & mushroom sauce // 225
SIDES
Kimchi // 65
Shokupan with whipped butter // 55
Edamame, sea salt & chili // 55
DESSERTS
Mandarin ice cream, Tapioca with roasted cinnamon, pickled cherries & lemon verbena // 125
Dark chocolate and coconut ganache, Asahi malt crumble, calamansi sorbet & miso caramel // 115
Petit fours / petit fours with coffee // 35/75
All menus can be made pescetarian and vegetarian if informed in advance