The flavors of Kyoto-style kaiseki ryori come to the American Room.
Tomoomi Oikawa, the chef and owner of the restaurant Nihonbashi Oikawa, is collaborating with the Nihonbashi Club to offer limited-time menus that offer the opportunity to enjoy Japanese haute cuisine.
With a dinner à la carte menu as well as set menus for lunch and dinner available, you can experience this refined culinary tradition whenever suits your schedule.
Details
Nihonbashi Oikawa Dinner à la Carte Menu
Hairy Crab with Tosazu Jelly
coarsely grated ginger
2,200
Fall Truffle and Buckwheat Japanese Style Risotto
sliced duck breast, green onion, daikoku shimeji mushrooms
3,850
additional shaved truffle 500
Assorted Sashimi
2,200 for one person | 3,850 for two people
Kagoshima Wagyu Beef Curry
3,850
Shiawase Kizuna Beef Cutlet Sandwich
1,750 (half) | 3,300 (full)
Hohba-Yaki Kagoshima Wagyu Strip Loin
hohba-miso sauce
8,800
Nihonbashi Oikawa Chef’s Course Dinner
13,200
I
Hairy Crab with Tosazu Jelly
coarsely grated ginger
II
Buckwheat Soup
black truffle dashi soup, sliced duck breast, green onion
III
Assorted Sashimi
IV
TAC Nihonbashi-Style Oshinogi
tilefish on kumquat risotto, crown chrysanthemum purée
Main
Hohba-Yaki Kagoshima Wagyu Strip Loin
hohba-miso sauce
Dessert
Countryside Fall
hojicha mousse and chiffon, fig, momiji cigarette, white chocolate cream
Coffee or Tea
Nihonbashi Oikawa Lunch Set Menu
5,000
“Hassun”—Appetizer Plate
Lightly Marinated Persimmon and Japanese Radish
sesame tofu sauce
Iimushi Steamed Five Grain Mixed Rice
Stuffed Daisen Chicken Roll
Braised and Infused Vegetable Bitashi
fried tofu, shimeji mushrooms, aona greens, chrysanthemum flower
Salmon Kinuta-Maki
salmon roe, yuzu zest
Chawan Mushi Egg Flan
black truffle sauce
Main
Bara-Chirashi Topped with Your Choice of Roast Beef or Kabayaki Eel
kinshi omelet, shredded nori, white sesame, pickled lotus root, chopped cucumber, sweetened black beans, flying fish roe, bettara pickled radish
Akadashi Miso Soup
tofu, long onions, wakame
