Zensai moriawase - carrot rapees, chicken ‘ham,’ home made pate de campagne
Zensai moriawase - tōfu, grapefruit and muscat salad
Grilled wagyū with daikon and aubergine simmered in fish broth
Basque garbure stew of beans, vegetables and prosciutto
Grilled sea bream
Wagyū beef cheeks simmered in red wine
Shrimp filled chicken roll with vegetables
Pork pie
Roast duck
Basque cake
Tarte tatin
As if Tonkatsu Taiyou were not reason enough, Franco-Basque bistro Eme makes the schlep over to Musashi-Koyama doubly worth it. Tucked away at the rear of an interior foliage shop, the approach to the restaurant proper transports the hungry diner from the quotidian streets of an increasingly bustling Tokyu Corporation town to an enchanting blend of Burgundian farmhouse and pre-war Parisian bistro.
Prior to establishing Eme, Owner-chef Muto Yasuyuki learned his trade globally, having manned kitchens from New Zealand to Taiwan and Paris, as well as studying the produce and cuisine of the Basque region. He deftly ticks the requisite French bistro boxes while bringing something new to the table with an unabashed lean into the rustic cuisine of the Basque country, incorporating an eclectic mix of domestic and internationally sourced ingredients.
A certified sommelier, Muto-san also keeps a surprisingly deep selection of wines at hand, ensuring that one bottle is never quite enough.
03 5751 7636