Tarikino Kappou

The first half of the course consists of a variety of seasonal vegetables. One of the most popular dishes is vegetables roasted whole in a special kiln at 450 degrees Celsius. By cooking all at once at high heat, the moisture stays in the vegetables, and the flavor is fully concentrated. The photo shows an example of a "Kiln-roasted Eggplant."

The owner is a chef with experience working as a fish broker at the Toyosu market. He carefully processes and exquisitely cooks the fish he purchases with a keen eye for detail and serves it fresh off the kitchen. You can enjoy the original flavor and texture of the ingredients. The photo shows an example of a "Simmered Kinki (idiot fish)."

Ise lobsters that are fresh enough to eat as sashimi are fried to a crispy, savory perfection. When served as sandwiches with house-made sauce & tartar, it becomes a dramatic and luxurious delicacy that only the "Tarikino Theater" can offer! (Example of a course meal)

A total of 8 to 9 dishes. Based on Kaiseki cuisine, the dishes are presented with a skillful tempo that allows you to taste the new appeal of seasonal ingredients. In the middle of the meal, dishes grilled over a hearth or charcoal are often introduced, providing a spectacular taste with a bold yet delicate cooking. The final dish of the meal is also fun!

The course menu changes almost weekly, as the restaurant prepares the best dish that makes the most of the ingredients procured that day. You can experience delicious dishes that precisely express the changing of the seasons. (Dinner courses include tax and service charges.)

While each dish in the course has the same core ingredients and cooking methods, it can be flexibly customized according to the guest's needs and the occasion. The custom-made feel of the seasoning and serving timing is also one of the attractions of "Tarikino Theater."

The first half of the course is a variety of seasonal vegetables. The most popular dish is a dish of whole vegetables roasted in a special oven at 450℃. By roasting them at high heat, the moisture is not lost and the flavor is concentrated. It's amazingly delicious! The photo shows an example: "Oven-roasted soft eggplant."

The owner is a chef who has experience working at a fish wholesaler in Toyosu Market. He carefully selects seafood with a keen eye, carefully processes it, and cooks it to perfection before serving it "fresh." You can enjoy the original flavor and texture of the ingredients. The photo shows an example: "Boiled Kinki."

Fresh enough to be eaten as sashimi, the spiny lobster is fried to a crispy, fragrant finish. When served as a sandwich with our homemade sauce and tartar sauce, it becomes a dramatic and luxurious dish that is unique to "Tarikino Theater"! (An example of a course meal)