Tooth Tooth Tokyo

Chicken white liver puréed and lightly caramelized on the surface. Served with spiced pain d'épices (spice cake). The rich liver flavor and the sweet, slightly bitter caramel are a perfect match.

Country-style pâté made with duck from Kyoto. Enjoy the coarse, meaty texture and rich umami. Perfect with wine.

Chicken white liver slow-cooked in oil at a low temperature. It has a moist, tender, and creamy texture.

A combination of duck prosciutto, rich in umami, and Italian hard cheese "Parmigiano Reggiano." An appetizer with a harmonious balance of saltiness and richness.

A dish of sweet white shrimp from Toyama Bay and Brussels sprouts, simmered in olive oil with garlic. The sweetness of the shrimp and the aroma of the oil are appetizing.

A piping hot cheese gratin made with sweet new onions. The melted cheese and the sweetness of the onions fill your mouth.

A cold appetizer featuring the sweetness of squid and the richness of squid ink. The black sauce is visually striking, and the taste is refreshing.

Oysters baked with herb butter (parsley and garlic). Enjoy the fragrant butter and the oyster's umami.

A luxurious omelette with fragrant black truffle and smoked cheese. The fluffy eggs are combined with the richness of the cheese and the aroma of the truffle.

A terrine made from pork ear and trotter, rich in collagen, set into a jelly. Served with a tangy, tartar-like gribiche sauce.

A Neapolitan regional dish of octopus simmered in tomato sauce until tender. The name comes from the generous amount of octopus, which is said to "drown" in the sauce.

A cold dish of finely chopped scallops, whelks, and clams. A plate where you can enjoy the texture and umami of each type of shellfish.

Sea bream wrapped in "kadaif," a fine noodle-like dough, and fried. It has a crispy exterior and a fluffy interior, served with a rich truffle cream sauce.

A French dish of deboned Tanba Red Chicken thigh, stuffed, rolled, and cooked at a low temperature. It has a moist texture and is served as a cold dish.

A grill where fatty salmon is cooked to a rare center. Served with celeriac purée and salmon roe for textural and flavor accents.

An appetizer of thinly sliced fresh seafood, seasoned with olive oil and sauce. The type of fish varies daily.

A dish of seasonal Sakuramasu (Cherry Salmon) baked in puff pastry. The slightly tart beurre blanc sauce, made with butter and white wine, enhances the fish's flavor.

White asparagus gently simmered (braised) in a small amount of liquid. Enjoy it with a creamy poached egg and Mimolette cheese, which has a flavor similar to bottarga.

An assortment of processed meats such as pâté, prosciutto, and salami. Perfect for sharing as a wine accompaniment.

A combination of "burrata," a fresh cheese with cream inside mozzarella, and seasonal fruits. The creamy cheese and the fruit's acidity pair well.

Daily special main dish using seasonal seafood. Preparation methods and ingredients vary daily, so please ask our staff.

A dish of grilled pork loin from Kagoshima's brand "Kirishima Pork." The fat is sweet, and the meat is tender and juicy.

A French dish of duck thigh from Aomori, slow-cooked in oil at a low temperature. The skin is crispy, and the meat is so tender it falls apart.

Roasted lamb coated with herb-infused breadcrumbs. The aroma of herbs enhances the lamb's umami.

A dish of rare Kuroge Wagyu beef cheek, slow-cooked in red wine for a long time. So tender it falls apart with chopsticks, with a rich flavor.

A game dish of roasted venison paired with a sweet and sour griotte cherry sauce. The umami of the lean venison and the acidity of the fruit are a great match.

A roast of lean meat (ranche) from the loin and hip area of Kuroge Wagyu beef. It has a moderate amount of marbling and allows you to enjoy the rich, original flavor of the meat.

A hearty steak featuring both sirloin and filet, separated by the T-shaped bone. Generously portioned and a must-have for meat lovers.

Spaghetti with an oil base, luxuriously made with "bottarga" (cured fish roe) from Italy. The rich umami and saltiness coat the pasta well.

A cream sauce pasta made with crab and rich crab miso from Kasumi, Hyogo Prefecture. Served with thick, square-cut "chitarra" noodles that hold the sauce well.

An arrabbiata characterized by a sharp spiciness. Made with green chilies instead of red, this tomato sauce with a refreshing heat is served with penne (short pasta).

Pasta with a meat sauce made from plenty of domestic minced beef. Served with wide, flat pappardelle noodles for a satisfying meal.

A luxurious risotto made with foie gras, one of the world's three great delicacies. A rich and creamy flavor that fills your mouth.

An assortment of breads that pair well with meals. Enjoy them for dipping in sauces or on their own.

Olives flavored with anchovy. Their moderate saltiness makes them a great accompaniment to drinks.

A refreshing dish of pickled vegetables. Ideal as a palate cleanser.

Dried fruits with concentrated sweetness and umami. Recommended for pairing with cheese and wine.

Chocolate, perfect for after a meal. Pairs well with coffee or spirits.

A classic appetizer of assorted nuts. Enjoy their fragrant aroma and crispy texture.

Dried beef jerky. The meat's umami is released with each chew.

An assortment of carefully selected cheeses (fromage). Enjoy comparing different types of cheese.

Freshly fried potatoes. You can choose between plain with simple salt or fragrant truffle flavor.