NEWS

12/10/24

Business during the year-end and New Year's holidays

12/1/24

natuRe tokyo presents “Noël Course 2024,” a special Christmas moment

10/7/24

One-day collaboration event with è più, a popular gelato store in Yokohama

3/19/24

Sustainable island French cuisine from Hawaii in Japan for the first time!

”Farm to Table” is a concept that shortens the distance between producers and consumers,
and uses safe and secure local ingredients.
At “natuRe tokyo,” a new business model of “natuRe waikiki,”
which will open in Waikiki in 2021, the concept of “Farm to Table” will be deepened,
The new “natuRe tokyo” restaurant, which will open in Waikiki in 2021, will deepen the concept of “Farm to Table” with the mission of
“communicating the new appeal of Japanese food ingredients” and “providing a dining experience that will lead to a sustainable future”.
We will create a restaurant that “thinks about sustainability through food”.

ABOUT

natuRe tokyo is a useful dining restaurant that combines the delicacy of a restaurant with the casualness of a bistro.
The creative director is Nae Ogawa, executive chef of natuRe waikiki, who has honed her skills at starred restaurants in Japan and abroad and won the GOLD EGG at RED U-35 2019, the Asako Kishi Award, and the Hisao Taki Award.
We propose new island (Japanese) French cuisine made with French techniques using environmentally friendly domestic ingredients in order to create a sustainable future, with the theme of going beyond "Farm to Table."

We prepare borderless and free dishes by adding the essence of Hawaii, which is also the origin of natuRe, to French-based cuisine using sustainable Japanese ingredients.

For lunch, we offer a Japanese-style set menu that represents a course meal. The menu has a wabi-sabi Japanese-style modern impression, but with a Western essence to create a beautiful blend of Japan and the West.

For dinner, you can choose from a la carte dishes that can be enjoyed casually depending on the occasion, such as a gathering with close friends and family or a date, or a course that allows you to enjoy the worldview of natuRe.

Charcoal fire lit on a charcoal brazier

Using domestic ingredients, the essence of Hawaii and French technique is expressed in this meal.
Kumamoto Aged Tsuyahime Beef Sirloin

¥ 5,500
Wood-fired hamburger steak, Hatcho miso demi-glace

¥ 4,300
pickled in sake lees

¥ 3,850
VEGGIE Wood-Fired Jumbo Mushrooms

¥ 3,600

Harvest Salad Lilikoi Amazake Dressing

¥ 1,450
Bamboo Charcoal Fritters with Lotus Root and Shishito Peppers

¥ 1,350

Purple Sweet Potato Mont Blanc Okara Crumble

¥ 1,400
House-made Acai Bowl with Seasonal Fruit Compote

¥ 1,500

Wood Roasted Ezo Venison Tartar Tartar

¥ 1,320
Wood-roasted Japanese asparagus with yuzu pepper beurre blanc

¥ 1,850
Smoked abalone with liver risotto and roasted turnip

¥ 3,900
Fillet of Kumamoto Keisan Beef

¥ 6,000
Wood-fired Hokkaido Shikaoi Yezo Deer Loin

¥ 3,900

natural wine

We offer natural wines that match the cuisine and the season with the true taste of nature and grapes.

¥ 950～
Craft beer

We offer a wide variety of craft beers, both domestic and international, with their own unique characteristics. Please choose according to your mood of the day.

¥ 1,200～
Cocktail

Discovery Bay (gin, passion fruit, honey, hibiscus tea)
Tangerine Mimosa (Onshu mandarin juice, Champagne, herbs & orange peel)

Tokachi onion mousse, juice and jelly, marinated snow crab and citrus
Chicken Liver Mousse Eclair
Venison Tarte with House-made Ricotta Cheese
"Smoked wood-grilled yellowtail, rock seaweed vinaigrette, yuzu and kumquat condiment"
Shimonita green onions, and sea urchin gratin
WAGYU Kumamoto Beef Aged Filet Mignon
Eel frit, red wine fried risotto　Japanese pepper madeira sauce with chicken soup
Gelato

Chicken Liver Mousse Eclair
Venison Tarte with House-made Ricotta Cheese
"Smoked wood-grilled yellowtail, rock seaweed vinaigrette, yuzu and kumquat condiment"
Shimonita green onions, and sea urchin gratin
WAGYU Kumamoto Beef Aged Filet Mignon

and more・・・

Lunch

Dinner

Seasonal a la carte recommendations

Reservation

*The menu is subject to change depending on the season and delivery of merchandise.

PARTY PLAN

A premium private party in a house restaurant. Away from the hustle and bustle of the city, the entire second floor overlooking the park can be rented out.
The restaurant can be used for various purposes such as wedding parties, birthday parties, reception events, conferences, and corporate parties.

CONTACT BY PHONE
Our staff will be happy to guide you through the process.
03-5860-5288

SCENES

01 Chef's table

A premium counter to enjoy the aroma and sound of a lively kitchen and a wood stove

02 Communication table

A community table to gather with close friends

03 Private room

Please use it for dinners and family gatherings.

04 Dining table

A floor where you can feel the worldview of natuRe tokyo

05 Counter

Use as a bar or second spot of the night

Creative Director

Nae Ogawa
natuRe waikiki / Executive Chef & natuRe tokyo / Creative Director

[Message]
At natuRe Waikiki, our goal has been to create a restaurant that uses environmentally conscious, locally produced ingredients and that considers a sustainable food future together with our guests through dishes that showcase the traditions and natural beauty of the area.
At natuRe tokyo, we want to maintain this philosophy and provide a dining experience that encourages our guests to think about the earth and nature in a more casual way.
Although the actions we can take as a single restaurant may be limited, we hope that this philosophy will spread to our guests and create a cycle of giving back to the earth and nature.

[Profile]
Born in Tokyo in 1992. After graduating from Hattori Nutrition College, she worked at restaurant NARISAWA in Minami Aoyama.
At the age of 21, she moved to the U.S. and after working in starred restaurants in New York and Paris, she became a sous-chef at PARIS.HAWAII in 2017.
She has won the GOLD EGG at RED U-35 2019, the Asako Kishi Award, and the Hisao Taki Award.
Since the opening of natuRe waikiki in 2021, she has served as executive chef and won the Hale Aina Award, one of Hawaii's most historic awards, two years in a row in 2022 and 2023.
She was also selected as a Northwest Pacific Region semifinalist at the JAMES BEARD AWARDS 2024, the U.S. award considered the Oscars of food.

GALLERY

Food ＆ Drink

Interior ＆ Exterior

ACCESS

Restaurant Name
natuRe tokyo

Address
Building E, 5-7 Kasumigaoka-cho, Shinjuku-ku, Tokyo, Japan

Telephone number
03-5860-5288

Business hours
11:00 - 23:00 (LO 22:00)

*Monday, December 30, 2024 - Saturday, January 4, 2025 Closed
*Sunday, January 5 11:00 - 17:00

Regular holidays
No fixed holidays

Transportation
13 minutes on foot from JR Sobu Line Sendagaya station
9 minutes on foot from Toei Oedo Line Kokuritsu-Kyogijo station
9 minutes on foot from Tokyo Metro Ginza Line Gaienmae station

Credit card
VISA / MasterCard / UC / DC / UFJ / DinersClub /American Express / JCB / NICOS / MUFG / Ginrei

e-money
ID / Transportation / Edy / Waon / nanaco

QR code payment
PayPay / LINE Pay / d-pay / au pay / melpay / WeChat Pay / ALIPAY