Salmon roe with spinach and mushroom
Seiko crab with scallions, sweet potato manju and shiratama
Dashimaki tamago
Hirame and kanpachi sashimi
Sea bass with sesame and celery vinegar
Hiroshima oyster
Simmered yuba, matsutake, awafusuma, camas and mizuna
Grilled squid and straw chrysanthemum puree, with squid ink and shallot sauce and walnuts
Furofuki daikon
Tripe and shirako with homemade ricotta cheese and olive powder
Ad Vinum's 2018 Verre
Home baked sticky rice bread
Yellowtail pickled in sake lees with turnip Lemongrass bouillon
Roasted Saga beef rump with grape and red wine sauce, fried chestnuts and autumn poem
Spring roll skin tarte tatin with super vanilla ice cream
Financier chocolate truffles and petit four
The Takarabune
Opened in May 2019, Ta Que A Le Bounet (a play on words redolent of the mythical Takarabune or ‘Treasure Ship’) is a tastefully appointed little reservation-only, prix fixe Franco-Japanese kappo restaurant on the rapidly gentrifying Shirogane shotengai.
Owner-chef Funada’s cooking, honed during a sojourn in France, utilizes ingredients sourced from regional producers with whom he often has some personal connection or collaboration.
The result is a pleasant balance of French and Japanese culinary styles, aesthetics and flavours which meander along the well trodden path of eu d'oeuvres - fish - meat - dessert, with occasional surprises along the way. Courses are served upon an eclectic array of tableware collected from across Japan’s regions and eras, with some pieces dating back to the early-Edo period.
03 6456 4319