SUKAIBA LUNCH
Tuna tartare with sesame, ginger and spring onions
Wakame with bean sprouts, yuzu & edamame
Shokupan with whipped butter
__________
Pan fried chicken with Szechuan pepper, grilled pepper puree & shoyu
Or
Slow roasted beef shoulder, korokke and Mongolian sauce +125
__________
Tapioca, mandarin and roasted cinnamon ice cream, pickled cherries & lemon verbena
–
375
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 3 servings 355
Champagne and sommelier Tashinamu 3 servings 455
Cocktail Tashinamu 3 servings 375
Beer Tashinamu 3 servings 195
Non-alcoholic Tashinamu 3 servings 250
Filtered water ad libitum per person 35
SUKAIBA GREEN LUNCH
Brown beech hats with candied lemon, sake & sesame
Wakame with bean sprouts, yuzu & edamame
Shokupan with whipped butter
__________
Fried Lion’s Mane with miso glaze, kale, black garlic & mushroom sauce
__________
Dark chocolate and coconut ganache with Asahi malt crumble, calamansi sorbet & miso caramel
–
375
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 3 servings 355
Champagne and sommelier Tashinamu 3 servings 455
Cocktail Tashinamu 3 servings 375
Beer Tashinamu 3 servings 195
Non-alcoholic Tashinamu 3 servings 250
Filtered water ad libitum per person 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
Tuna tartare with sesame, ginger and spring onions //155
Brown beech hats with candied lemon, sake & sesame //155
Hiramasa with blood orange, tomato & Thai basil //135
Wakame with bean sprouts, yuzu & edamame //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
Ice cream on mandarin
Tapioca, 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