Chef Oikawa Specials

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

  • Oct 28–Nov 8
  • Lunch: 11am–2:30pm; Dinner: 5–10pm

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

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