The refreshing flavors of early summer are all in-season here at Roppongi Nouen!

Nouen's #1 Pick!
■ Early Summer Extravaganza Course ■　　￥5,800

The Nouen chefs' way of welcoming summer!

 

● Mini Hummus Pâte à Choux

Garlic, sesame paste, olive oil, and a unique blend of herbs blended to create a taste of the Mediterranean for this Nouen original hummus pâte à choux made from matured green soy beans from Kato Farm in Saitama.

 

● Farmers' Welcome Vegetable Platter
- Served with Mint-accented Tofu Yogurt & Homemade Kinzanji Miso Dipping Sauce -

A prime selection of fresh, raw veggies brought to us fresh from our partnering famers throughout Japan, served with 3 varieties of original dipping sauces, including a light, mint-accented tofu-based yogurt, homemade Kinzanji miso, and all-natural Nazuna salt from Saiki City in Oita Prefecture.

 

● Grilled Asparagus and Inkcap Mushroom with Bacon Risotto

A savory serving of grilled asparagus from Hokkaido's Yotei Organic Farm and inkcap mushroom from Shizuoka's Masujima Nouen (farm) topped with a perfectly boiled Taketori onsen tamago (egg) from Miyagi Prefecture, served with a chestnut and millet risotto enhanced with top-grade grilled bacon.

 

● Whelk and Sponge Cucumber Cocotte

Seasonal sponge cucumber from Okinawa, okra, and fresh-caught whelk from the seas off of the Toyama bay grilled in an aromatic parsley butter.

 

● Green Tea Clam and Wakame Hot-Pot with Koji-salt Sea Bream

First enjoy a savory, mouth-watering helping of sea bream lightly roasted and then gently sprinkled with koji-salt and steamed together with bamboo shoot, followed by a hot-pot brimming with fresh clam, wakame (seaweed), and Cindy Tomatoes from Green Art Farm in Ibaraki, accented with aromatic hints of green tea.

 

● Skipjack Tuna Sashimi Confit with Earthenware Cooked Rice

Fresh katsuo (skipjack tuna) sashimi done up in a unique, homemade, soy sauce-based confit, a perfect dressing over piping-hot, glistening white rice from our partnering farmers cooked-to-order in our custom-made earthenware pots. Douse in the soup from your Green Tea Clam and Wakame Hot Pot for an especially soothing "ochazuke" in preparation for dessert.
*Add miso soup for an additional 100 Yen per person.

 

● Green Tea and Brown Sugar Tiramisu

A tiramisu reflecting the colors and aromas of early summer made from sencha (green tea) and sweet brown sugar, resulting in a dessert with an exquisite balance of raw sweetness and refined bitterness that will only leave you wanting more.

 

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■ Roppongi Nouen Early Summer Hot-pot Course ■　　￥3,800

Taste the heart of Roppongi Nouen.

 

● Farmers' Welcome Vegetable Platter
- Served with Mint-accented Tofu Yogurt & Homemade Kinzanji Miso Dipping Sauce -

A prime selection of fresh, raw veggies brought to us fresh from our partnering famers throughout Japan, served with 3 varieties of original dipping sauces, including a light, mint-accented tofu-based yogurt, homemade Kinzanji miso, and all-natural Nazuna salt from Saiki City in Oita Prefecture.

 

● Grilled Asparagus and Inkcap Mushroom with Bacon Risotto

A savory serving of grilled asparagus from Hokkaido's Yotei Organic Farm and inkcap mushroom from Shizuoka's Masujima Nouen (farm) topped with a perfectly boiled Taketori onsen tamago (egg) from Miyagi Prefecture, served with a chestnut and millet risotto enhanced with top-grade grilled bacon.

 

● Perilla Genovese and Plum Chicken Hot-pot

A katsuo-based hot pot brimming with an amalgamation of fresh seasonal veggies and Wakayama Prefecture's famous plum chicken. Add to your liking our homemade Genovese sauce made from dried white plum and perilla leaf from the farmers at Osaki Nouen to create your own evolution of flavor throughout your hot-pot dining experience.

 

● Aritayaki Piping-Hot Farmer's Rice

Delicious rice painstakingly raised by our partnering farmers from across the nation, cooked to perfection in Roppongi Noen's custom-made aritayaki earthenware pots to bring out the refined flavor and luster in each individual grain. Served with seasonal koji-salt pickled vegetables.
*Add miso soup for an additional 100 yen per person.

**Add Skipjack Tuna Sashimi Confit for an additional 800 Yen per person.

 

● Chilled Soy Blanc-Manger with Passion Fruit Sauce

Homemade soy ice cream and chilled blanc-manger dressed in fresh passion fruit from the Seki Mugi Passion Fruit Association in Gifu. Light and refreshing!

 

*We kindly request that all course orders be placed for a minimum of two (2) persons. Should you wish to place an order for a single person, please inquire with a staff member when placing your order.

 

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■  Roppongi Nouen Premier Course ■　　￥7,800～ 
(advance reservation required - minimum 2 persons)

A course carefully crafted using only the freshest vegetables, designed to provide an entirely unique and unforgettable meal for your most special occasion.

(Includes all items from the Early Summer Extravaganza Course, plus your choice of either one of menu items below).

● Kagawa Olive Beef Straw-grilled Steak

● Magnolia-wrapped Miyaji Pork Broil

 

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■ All-You-Can-Drink ■　　2hrs. - ￥2,800 per person

A diverse selection of beverages you can pair with any meal - perfect for large groups, parties, and special get-togethers.

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