Pickles and fermented nakazuke preserves; carrot, olives, radish, Jerusalem artichoke and turnip
Smoked boar ham with burrata cheese, fermented tomato jellyand strawberry and rucola sauce
Seasonal leaf salad
Bacon and porcini salad
Shrimp shell risotto, with firefly squid and fennel salad
Hokkaido venison with Jerusalem artichoke, grated mushroom and black garlic and egg yolk purée
Roast Echigo pork with lentils, sprouts and black garlic sauce
Winter yellowtail sauté with daikon sauce, black olive and wasabi tapenade and spinach
Japan Mont Blanc with blue cheese ice cream and brown sugar crumble
Baked appple pie with honey and rosemary ice cream
Onibus coffee
Caught as it is between Gakugei-Daigaku and Jiyugaoka (and despite boasting Yakumo Saryo and Carica.ri), Toritsu-Daigaku is something of a culinary afterthought. Thankfully, Bistro Nid seems destined to remedy the situation.
Inspired by and aspiring to the particular ambience and focus of restaurants such as Kabi and Sio, chef Tsuzurahara has created an inviting space in which guests can enjoy his particular strain of seemingly uncomplicated yet surprisingly refined and seasonally variable neo-Euro fusion cuisine, paired with carefully curated natural wines, nihonshu and affable hosts.
Although Nid is a nest best enjoyed by night, the lunch menu (sadly only available on weekends) is an absolute steal.
03 6459 5572