Noguchi Tsunagu

The menu alternates between omakase set menus and à la carte options. The evening begins with a procession of seasonal dishes, accompanied by wagyu stew rather than soup. Choose additional items from the menu or ask for a presentation of the ingredients of the day. White rice and miso soup wrap up the meal. We recommend the deliciousness of freshly cooked rice with accompaniments such as fried fish, fried chicken or braised pork.

What sets it apart:

• A flexible structure, a short course first, then you can keep going with a la carte additions.
• Signature nikusui, wagyu in dashi, served year-round as the recognisable centrepiece.
• A kappo counter that keeps the cooking visible and the pacing quick, with occasional Western-leaning comfort riffs alongside classical technique.

Signature ingredients and anchors of the kitchen:

• A5 wagyu sirloin for the house nikusui, lightly cooked and served in dashi.
• Kombu and bonito dashi, the core broth used to frame meat and seasonal dishes.
• Sansho, used as a precise, aromatic finish on hot dishes.
• Goto Islands udon, used for the restaurant’s udon carbonara.
• Seasonal fish and shellfish, including miso-marinated preparations when in season.

Counter dining in Gion with a short, seasonal kaiseki-style course as the base, then optional add-on dishes ordered a la carte. The restaurant’s calling card is nikusui, premium wagyu served in a clear dashi, and a playful sidetrack of comfort dishes, including a carbonara made with Goto Islands udon.