Hiromichi
Hiromichi
Hiromichi
Restaurant Hiromichi Established 2009 A Michelin one-star restaurant where free thinking and skilled technique bring out the best in ingredients. Chef Kodama trained at the now-closed "L'Amphore" in Aoyama and the three-star "Le Jardin des Sens" in Montpellier, southern France. He then returned to Japan to serve as chef at "Chemin" in Akasaka before opening "Restaurant Hiromichi" in 2009. His courses, featuring carefully selected ingredients, primarily from Chef Kodama's home prefecture of Yamagata, are full of surprises that engage all five senses. Please enjoy his unique and creative dishes, which are not bound by tradition.
Meguro City, Mita, 1 Chome−12−24 MT３ビル １F
Course Meal
10% Service Charge will be added separately
Gourmet Menu
Menu Gourmand (ムニュ・グルマン)
Amuse-bouche: Gougères with walnuts and Fourme d'Ambert 2nd Amuse-bouche: Carrot Mousse with Consommé Jelly, served with Sea Urchin / Squid Ink Conchiglie with Osetra Caviar Ormeau: Abalone and Seasonal Vegetable Salad with Grilled Eggplant Cream Fish: Seared Marinated Fresh Fish of the Day with Bottarga Accent Lobster: Baked Canadian Lobster in Pastry Duck: Roasted Aomori Prefecture Tsugaru Duck with Pan-seared Foie Gras Agrium: Hassaku Orange, Kiku, and Ichida Persimmon Jelly Chocolate: "Cacao 70%" Chocolate Biscuit from Valrhona, served with Green Asparagus and Lemon Balm Gelato Coffee or Tea and Mignardises: After-meal Drink and Petit Fours
A luxurious full course showcasing the chef's skills and carefully selected ingredients. It includes two amuse-bouches, abalone, fresh fish, lobster, duck and foie gras main courses, plus two desserts and petit fours. Perfect for a special occasion meal.
¥19,800~
Specialty Menu
Menu Specialité (ムニュ・スペシャリテ)
Amuse-bouche: Gougères with walnuts and Fourme d'Ambert Sweet Potato: Fluffy Purple Sweet Potato Mousse with Fresh Sea Urchin and Consommé Jelly with Yamagata Prefecture Funagata Mushrooms Abalone and Fish: Tender Abalone and Pan-seared White Fish of the Day with Mustard Seed and Parsley Butter Sauce Shrimp and Salmon: Baked Brick Pastry with Wild Shrimp and Tasmanian Salmon, served with three sauces (crustacean, basil, yogurt) Beef: Roasted Selected Beef with Steamed Vegetables and Ginger-Red Wine Sauce Cheesecake: Moist Baked Cheesecake with Today's Gelato Coffee or Tea and Mignardises: After-meal Drink and Petit Fours
A luxurious course that allows you to fully enjoy both seafood and meat dishes. In addition to seafood dishes such as sea urchin, abalone, and shrimp, the main course is roasted selected beef.
¥17,800~
Passion Menu
Menu Passion (ムニュ・パッション)
Amuse-bouche: Gougères with walnuts and Fourme d'Ambert Coupe: "Classic Appetizer" Carrot Mousse with Consommé Jelly, served with Sea Urchin Ormeau: Abalone and Seasonal Vegetable Salad with Grilled Eggplant Cream and Sea Grapes Turbot: Pan-seared Turbot, prepared in today's style Duck: Roasted Duck Breast with Steamed Vegetables and Myoga Ginger and Fruit Confit Sauce Desserts: Melon and Nata de Coco Roll Cake with Chiran Green Tea and Rosemary Gelato Coffee or Tea and Mignardises: After-meal Drink and Petit Fours
A course that balances the restaurant's classic dishes with seasonal ingredients. Enjoy signature dishes such as carrot mousse, abalone appetizer, fish dishes, and roasted duck.
¥14,300~
Seasonal Menu
Menu Saison (ムニュ・セゾン)
Weekday Special Amuse-bouche: Gougères with walnuts and Fourme d'Ambert Coupe: "Classic Appetizer" Carrot Mousse with Consommé Jelly, served with Sea Urchin Ormeau: Chilled Abalone, slowly simmered, with seasonal vegetable salad Fish: Pan-seared White Fish of the Day, prepared in today's style Beef: Roasted Selected Beef Skirt Steak with Madeira Sauce and Steamed Vegetables Cheesecake: Basque-style Cheesecake with Today's Gelato Coffee or Tea: After-meal Drink
An affordable weekday-only course to casually enjoy seasonal ingredients. You can savor everything from appetizers to main meat dishes and desserts.
¥5,400~
Chef's Tasting Lunch Course
Dégustation (おまかせランチフルコース)
A full-course lunch recommended by the chef. Dishes are selected daily using seasonal ingredients.
¥7,800
≈ $50.00Anniversary Course
Anniversaire (アニヴェルセルコース)
The finest course, perfect for anniversaries and special celebrations.
¥24,200
≈ $155.00Red Wines by the Glass
Red Wine of the Day by the Glass
Verre de vin rouge du jour (本日のグラス赤ワイン)
Red wine by the glass, served daily. The selection is chosen to pair with the day's dishes.
¥1,300
≈ $8.00La 50/50 Cotes du Brian (Anne Gros et Jean Paul Tollot)
La 50/50 Cotes du Brian (Anne Gros et Jean Paul Tollot)
La 50/50 Cotes du Brian Anne Gros et Jean Paul Tollot
A red wine produced in the Minervois region of southern France. It is characterized by its rich fruitiness and balanced taste.
¥1,500
≈ $10.00Savigny Les Beaune 1er cru Les Charnières (Cornu-Camus)
Savigny Les Beaune 1er cru Les Charnières (Cornu-Camus)
Savigny-lès-Beaune 1er Cru Les Charnières Cornu-Camus
A high-quality Pinot Noir from the Burgundy region. Enjoy its delicate, elegant aroma and deep flavor.
¥2,200
≈ $14.00Ch. Potensac (Médoc Bordeaux)
Ch. Potensac (Médoc Bordeaux)
Château Potensac Médoc Bordeaux
A red wine from the Médoc region of Bordeaux. It has a traditional taste with firm tannins and a well-structured body.
¥2,200
≈ $14.00White Wines by the Glass
White or Rosé Wine of the Day by the Glass
Verre de vin blanc ou rosé du jour (本日のグラスワイン白、又はロゼ)
White or Rosé wine of the day.
¥1,100
≈ $7.00Gewürztraminer Letzenberg (Vincent Fleith)
Gewürztraminer Letzenberg (Vincent Fleith)
Gewürztraminer Letzenberg Vincent Fleith (Sweet White)
A white wine from the Alsace region. It features a gorgeous aroma reminiscent of lychee and roses, with a slightly sweet taste.
¥1,500
≈ $10.00Sancerre Le Chemin de Marlou (Jean-Paul Picard)
Sancerre Le Chemin de Marlou (Jean-Paul Picard)
Sancerre Chemin de Marlou Jean-Paul Picard
A white wine made from Sauvignon Blanc from the Loire Valley. Its refreshing acidity and minerality pair well with fish dishes.
¥1,800
≈ $12.00Pernand-Vergelesses Les Vignes Blanches (Cornu-Camus)
Pernad-Vergelesses Les Vignes Blanches (Cornu-Camus)
Pernand-Vergelesses Les Vignes Blanches Cornu-Camus
A white wine made from Chardonnay from the Burgundy region. Enjoy its rich, full-bodied fruitiness and elegant acidity.
¥2,200
≈ $14.00Other Drinks
Sparkling Wine Bottle
La Bouteille de Vin Mousse (ボトル スパークリングワイン)
Sparkling wine by the bottle. Recommended for group toasts.
¥6,000
≈ $38.00Glass Champagne
La Flûte de Champagne (グラス シャンパーニュ)
Extra Brut Première Cuvée / Bruno Paillard
Sparkling wine from the Champagne region of France. Its fine bubbles and elegant taste make it ideal as an aperitif.
¥2,400
≈ $15.00Delicious Cocktail (Cocktail with seasonal fruits and sparkling wine)
Délicieux Cocktail (季節のフルーツとスパークリングワインのカクテル)
A refreshing cocktail made with seasonal fruits. The sweetness of the fruit harmonizes with the acidity of the sparkling wine.
¥1,800
≈ $12.00Homemade Sangria
Sangria à la Maison (自家製サングリア)
A homemade cocktail made by steeping fruit in red wine. It has a fruity and easy-to-drink taste.
¥1,200
≈ $8.00Asahi Premium Beer (Small bottle)
La Bière (アサヒプレミアムビール熟撰 小瓶)
Asahi Premium Beer
A premium lager from Asahi Beer, Japan. It is characterized by its deep flavor and high-quality aroma.
¥900
≈ $6.00Wine Pairing Course (Chef's Selection)
Verres à Dégustation (おまかせのグラスワイン・ペアリングコース)
Wine Degustation, prepared to accompany the dishes
A pairing set where you can enjoy wines selected by the sommelier to match each dish of the course.
¥8,200~
Place Information
Contains Dairy
Peanut Allergy
Contains Fish
Contains Shellfish
Gluten Free
Vegan Options
Need dietary or allergy information?
4.5
188 customers praised this place. (Google)
$
$$$
Pricey
Meguro City, Mita, 1 Chome−12−24 MT３ビル １F
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