Kazuya Iguchi's limited-time restaurant "TOUMIN
Tateru Yoshino Ginza (Tokyo), Le Comptoir de Benoit (Osaka), Michel Brastoya Japon (Hokkaido), etc.
Kazuya Iguchi, who has honed his career at renowned French restaurants and served as chef at "restaurant RK / REVIVE KITCHEN THREE AOYAMA," a French restaurant focusing on vegetables, offers modern French cuisine with seasonal ingredients and a "fermentation" theme.
The 8-seat chef's counter is where Chef Iguchi uses ingredients he has encountered and been impressed by, with the help of yeast and fungi, to create dishes right in front of your eyes.
This 10-course omakase menu is designed to please your body by using many ingredients that have been in "hibernation" such as fermented and salted foods during this spring season, and by feeling the richness of the sea, forests, and satoyama.
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*In addition, we take 10% service charge.
*Please note that the price may vary depending on market conditions.
*If you have extensive allergies or food dislikes that may affect more than one dish in a course, your reservation will be cancelled and subject to the cancellation policy depending on the timing of your request. Please check with us in advance before making a reservation.
*It will start all at the time of reservation. If you are late or you are leaving in the middle of your time, you may not be able to provide some of the course meals.
|Regular holiday||Sundays and Mondays|
Junior high school students and older (who can eat the same course as adults
Credit card only
5,000 per bottle
|Address||2-13-12 Shoto, Shibuya-ku, Tokyo|
|Current reservation period||until Thu Jun 30 2022|
|Next round opens||
Jun 1, 2022, 10:00
|Maximum frequency||1 time(s) per month|
|After making reservation||5%|
|7 days prior to the day||30%|
|3 days prior to the day||50%|
|on the previous day||100%|