Wine & fusion Cuisine Restaurant "meso" Shimokitazawa Tokyo

A signature course that fuses seasonal ingredients with the essence of the world, inspired by creativity and free thinking. October Late Autumn amuse Bite-sized tart with trout caviar [ +¥2000 to upgrade to sturgeon caviar ] appetizer Chilled steamed mussels with fermented tomato vinaigrette Portobello mushroom salad with goat cheese and ricotta sauce [ +¥1500 to add autumn truffle ] Marinated skipjack tuna carpaccio with persimmon simmered in white wine and cardamom Matsutake mushroom tacos with spicy abalone mushroom salsa Jute soup main Fish: Pan-seared tilefish with celeriac sauce and black maitake mushroom and ginger oil Meat: Roasted Kyoto duck with duck broth finish, apple and madeira wine sauce +¥2500 for Shorthorn beef fillet steak with walnut and wild horseradish sauce dessert and tea Chestnut and olive oil cheesecake with fermented butter chestnut cream Joshu olive leaf brown tea

A compact 2-glass pairing designed to accompany the starter and main course. a compact 2-glass pairing designed to accompany the starter and main course. balanced selections that highlight the essence of the short course menu. 2 glass pairing [ 1 glass: approx. 40-60ml ]

A short pairing that distills the essence of the entire course into three glasses. a distilled journey capturing the highlights of the course in three glasses. compact yet vivid, designed to echo key moments of the menu. 3 glass pairing [ 1 glass: approx. 40-60ml ]

A full pairing that guides you through each course. A meso-style journey through natural wines, curated to accompany the progression of your dishes. 6 glass pairing [ 1 glass: approx. 40-60ml ]