SUKAIBA LUNCH
Tuna tartare with sesame, ginger and spring onions
Wakame with bean sprouts, yuzu & edamame
Shokupan with whipped butter
__________
Pan fried country chicken with Szechuan pepper, grilled pepper puree & shoyu
Or
Slow roasted beef shoulder, korokke and Mongolian sauce +125
__________
Tapioca with saffron, 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 30
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 30
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
LESS DISHES
Hamachi 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 country 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
DESSERTS
Ice cream on mandarin
Tapioca with saffron, roasted cinnamon, pickled cherries & lemon verbena //125
Dark chocolate and coconut ganache
Asahi malt crumble, calamansi sorbet & miso caramel //115
All menus can be made pescetarian and vegetarian if informed in advance