Infomation

We will be closed from Saturday 28 December to Tuesday 7 January 2020 for winter holiday.

Thank you.

Directions

3-17-4 Uchikanda, Chiyoda-ku, Tokyo
Google Maps
tel: 03-6876-6349

Open hours

Tuesday to Saturday 17:30—23:30 ( L.O 22:00 )

Reservation

TableCheck or call us

tel for reservation: 050-3184-0529

Menus

 

Appetizer

Fukudome Small Farm fennel salami 850

Au Bon Vieux Temps pâté (pork or venison) 1000

Shibuya Cheese Stand ricotta with fresh persimmon 800

Mabiki daikon and shungiku with pickled yuzu 650

Salad

Winter squash soup with sunchoke cream and black sesame 1200

 Precoce chicories and carrot salad with anchovy 1400

Goto island Kampachi sashimi with wasabi and watercress  1900

Pasta

Matsuba gani tagliatelle with Meyer lemon and seri  2200

Vegetable

Twice cooked carrots with mikan juice 1000

Fried Toya potatoes with black pepper and aioli  850

Roasted turnips and daikon with Leaf salsa 1200

‘ Forbidden’ black rice with lotus root 1400

Main

Grilled Fukudome pork loin with sage and Kabocha ketchup 2500

Hokkaido grass fed beef pot-au-feu with winter melon  3200

Poached steelhead trout with yuzu butter sauce 

Hokkaido cheese plate 1550

Yoshida Bakery bread  650

Dessert

Tagayasu Farm egg crème caramel 850

Apple galette with Niki leaf ice cream 1100

*All our produce are sourced from nature friendly and animal loving Japanese small producers.

Plus tax :10%

Appetizer

Au Bon Vieux Temps pâté (pork or venison) 1000

Shibuya Cheese Stand ricotta with fresh persimmon 800

Leeks and kale with grain mustard 650

Salad

 Precoce chicories and carrot salad with anchovy 1400

Fall vegetable fritters with persimmon chutney 1700

Steelhead trout carpaccio with sudachi and watercress 1900

Pasta

Chestnut and winter squash ravioli with aged sake 1800

Vegetable

Braised Sapporo Ki onion with romesco sauce 1200

Fried Toya potatoes with black pepper and aioli  850

Roasted turnips and daikon with Yuzu salsa 1200

‘ Forbidden’ black rice with kikuimo and sesame 1400

Main

Grilled Fukudome pork loin with sage and Kabocha ketchup 2500

Hokkaido grass fed beef pot-au-feu with wasabi 3200

Roasted Goto Island Kampachi with nira and Meyer lemon 2600

Hokkaido cheese plate 1550

Yoshida Bakery bread  650

Dessert

Tagayasu Farm egg crème caramel 850

Apple galette with Niki leaf ice cream 1100

*All our produce are sourced from nature friendly and animal loving Japanese small producers.

Plus tax :10%

About us

We cook to keep our feet firmly on the ground, to feel the wind, taste the rain and know the seasons

About the Blind Donkey

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