Zensai moriawase
Burrata cheese with cherry tomatoes and Genovese caprese salad
Pate de campagne
Fried corn-on-the-cob
Figs topped with ricotta cheese and parma ham
Yellowtail Amberjack with aubergine and black olive
Sardines in olive oil topped with sugared ginger
Deep fried zucchini flower with tomato sauce
Abalone topped with black olive paste
Avocado with nori, egg yolk and soy sauce
White asparagus and iberico ham risotto
Peperoncino topped with whitebait
Wagyū steak with mashed pumpkin
Grilled beef
Chocolate cake
A Jiyugaoka institution and early champion of ‘washoku and wine’ dining, Jiyugaoka Wine Cellar is popular for its convivial atmosphere, well stocked cellar and generous portions.
Chef Nishikawa’s busy kitchen is known for its blend of Japanese and Italian cuisines, focusing on seasonal fare (the fish are not to be missed) and cooking styles incorporating richer European flavours less common to Japanese cooking.
Invariably busy from the early evening, reservations are recommended.
03 5701 0136