nent

An intimate restaurant by a chef and sommelier. The team’s experience extends to Italian and Spanish, with French cuisine as the pivot. Imaginative food combinations and spices establish the eatery’s unique character. Creativity is not limited to Western traditions: the team takes pointers from Japanese cuisine as well. The name is Latin for ‘spin’, as the raison d’être is to spin food and wine into a few hours of happiness.

• Unique Name Origin: The restaurant's name "nent" comes from the Latin word for "spin," symbolizing the weaving of culinary experiences and guest connections.
• Innovative Dishes: Nent offers unconventional dishes like black ravioli stuffed with venison and a soft-shelled turtle Danish pastry as an amuse-bouche.
• Customizable Wine List: The restaurant features a wine list of about 40 varieties, mostly French, which can be customized to suit guests' palates.

Signature Ingredients

• Venison: A centerpiece in the restaurant's dinner offerings, most notably used in a black ravioli and showcasing the restaurant's French technique applied to game meat with seasonal Japanese sensibilities. Venison is highlighted as a distinctive protein that reflects Nent's creative, boundary-pushing approach to ingredient pairings.
• Soft-shelled turtle: Featured as an amuse-bouche Danish pastry element, illustrating Nent's whimsy and willingness to blend French pastry technique with premium Japanese proteins, creating a memorable starter that signals the menu's inventive spirit.
• Mackerel (Saba) with salt-pickled cherry blossoms and bok choy: A signature plate that fuses a classic Japanese fish with delicate, seasonally inspired accents of salt-pickled cherry blossoms and balanced by bok choy, embodying the chef's harmonization of Japanese seasonal ingredients with French culinary sensibilities.
• Salt-pickled cherry blossoms: An iconic seasonal garnish used to perfume and season dishes (notably the mackerel course), representing the restaurant's emphasis on seasonal Japanese elements and its penchant for whimsical, aroma-forward details.
• Horsemeat: Used in multiple preparations, including tartare, reflecting Nent's bold exploration of ingredient choices beyond conventional French fare and its willingness to reinterpret proteins through a modern lens.
• Seasonal Japanese ingredients (as a signature influence): While not a single ingredient, the restaurant consistently sources from Japan's four seasons to inform each course, ensuring peak flavors and a continually evolving menu; this seasonal sourcing is a core signature that defines Nent’s culinary identity.

Note: The MICHELIN Guide page notes that nent is temporarily closed and plans to relocate in winter.

Tasting Menu

• Course: ¥6,600 (¥6,930)
• Course: ¥13,200 (¥13,860)

Signature Dishes (examples from coverage, not priced individually)

• Black ravioli stuffed with venison (amuse-bouche)
• Soft-shelled turtle Danish pastry (amuse-bouche)
• Mackerel with salt-pickled cherry blossoms and bok choy
• Horsemeat tartare