The French restaurant “neito” right next to Shirokane-Takanawa Station will be completely renewed with a new menu from September 2nd (Monday)! Enjoy authentic French cuisine that can only be enjoyed now, using seasonal ingredients.
*J Works Co., Ltd.*
Press release: September 2, 2024
**
The French restaurant “neito” right next to Shirokane-Takanawa Station will be completely renewed with a new menu from September 2nd (Monday)! Enjoy authentic French cuisine that can only be enjoyed now, using seasonal ingredients.
*Authentic French cuisine made with carefully selected ingredients from around the world, including charcoal-grilled highland Cochin chicken from Aichi Prefecture and Kumano beef from Wakayama
Prefecture, yuzu-marinated autumn salmon, and charcoal-grilled autumn eggplant for lunch and dinner. I will deliver it. *
French restaurant “neito” opened in June 2024
We offer a variety of classic and contemporary dishes presented by Chef Yoshiyuki Aoyagi, who was awarded the Chevalier Award for Agricultural Merit of the French Republic.
From September 2nd, the menu will be renewed to a seasonal menu using carefully selected autumn ingredients.
With a total of 32 seats, the calm interior can be used for a variety of occasions, from casual lunches to special occasion dinners and wedding after-parties.
We also have private rooms that can accommodate up to 6 people, perfect for families with children or for dinner parties.
Enjoy the arrival of autumn that can only be experienced at neito. We also accept reservations using the online reservation form. Reservation form
* – Lunch – Dejeuner 11:30-15:00 (L.O. 13:30) *
Poiled red sea bream, mussel fondant, Parmesan cheese-flavored gratine, lemon-flavored white wine sauce ~ From the lunch prix fixe course
* ¥5,500 3 items* (Weekdays only)
Today’s appetizer / Today’s main dish / Small sweets / Cafe
* ¥8,250 5 dishes* ★Prix fixe course
Amuse/Appetizer/Main (fish or meat)/Dessert/Small sweets/Coffee, tea, herbal tea * ¥11,000 6 dishes★* Prix fixe course
Amuse / Appetizer / Fish dishes / Meat dishes / /Dessert /Small sweets /Coffee, tea, herbal tea
You can choose the content of the prefix course from the following. – Appetizer
■Autumn salmon marinated in yuzu (small) with vegetables, flavored with honey and sour cream
■Marbled chicken breast and eggplant terrine, bacon and anchovy flavored grain mustard sauce
■Cep mushroom and mushroom brute, truffle scent, cappuccino style -Fish dishes
■Sea bream poele, mussel fondant, Parmesan cheese flavored gratine Lemon flavored white wine sauce
■Braised rockfish, bouillabaisse style, served with light
cream-flavored penne and vegetables
■Charcoal-grilled Spanish Mackerel with a faint aroma of ginger and garland chrysanthemum coulis
– Meat dishes
■Roast lamb back with black garlic and Hatcho miso puree and juice Rouleau of highland Cochin chicken thighs from Aichi prefecture, morel mushroom supreme sauce
■Rokupaku pork belly from Kagoshima braised with aged balsamic vinegar, served with roasted apple
■Charcoal-grilled Wakayama Prefecture Kumano beef with red wine sauce and autumn vegetables ¥3,300
– dessert
■Pear spice flavored compote caramel glass
■Rich gateau chocolate terrine with crème fête and berries
■Framboise mousse with Cointreau-flavored glass served with orange dantel * ¥13,200 7 dishes * *This menu requires reservations at least 4 days in advance.
*Pre-meal fun*
*Cold appetizer*
Autumn salmon marinated in yuzu, served with small vegetables, flavored with honey and sour cream
*Hot appetizer*
Mussel burte with parsley flavor
*Fish dishes*
Braised Rockfish Bouillabaisse with Light Creamy Penne and Vegetables *Meat dishes*
Aichi prefecture highland Cochin chicken thigh rouleau morel mushroom supreme sauce
*Dessert*
Framboise mousse with Cointreau-flavored glass and orange dantel small sweets
coffee, tea, herbal tea
*A separate 10% service charge will be charged.
*Menu is subject to change.
* – Dinner – Dîner 17:30-21:00 (L.O. 19:30) *
Charcoal-grilled eggplant agrodolce, aged prosciutto and figs with black pepper flavor, dinner course ¥16,000
* ¥11,000 6 items*
*Pre-meal fun*
*Cold appetizer*
Marbled chicken breast and eggplant terrine, bacon and anchovy flavored grain mustard sauce
*Fish dishes*
Charcoal-grilled Spanish Mackerel with a faint aroma of ginger and garland chrysanthemum coulis
*Meat dishes*
Aged Kagoshima Rokuhaku pork belly braised with balsamic vinegar, served with roasted apple
*Dessert*
Rich gateau chocolate terrine with crème fête and berries
small sweets
Coffee, tea, herbal tea
* ¥13,200 7 items*
*Pre-meal fun*
*Cold appetizer*
Autumn salmon marinated in yuzu with small vegetables, flavored with honey and sour cream
*Hot appetizer*
Mussel burte with parsley flavor
*Fish dishes*
Braised rockfish in bouillabaisse style with light creamy penne and vegetables *Meat dishes*
Aichi prefecture highland Cochin chicken thigh rouleau morel mushroom supreme sauce
*Dessert*
A glass of raspberry mousse Cointreau flavored with orange dantel small sweets
coffee, tea, herbal tea
* ¥17,600 9 dishes * *This menu requires reservations at least 4 days in advance.
*Pre-meal fun*
*Cold appetizer*
Tuna and avocado tartare, wasabi and lemon espuma
*Cold appetizer*
Charcoal-grilled eggplant agrodolce with aged prosciutto and fig black pepper flavor
*Hot appetizer*
Foie gras and radish po-to-fu, scented with Japanese pepper
*Fish dishes*
Poiled red sea bream, mussel fondant, Parmesan cheese flavored gratine lemon flavored white wine sauce
*Meat dishes*
Roasted lamb back with black garlic and Hatcho miso puree and jus *Pre-dessert*
Chevre cheese pie wrap, herb and black pepper flavor, honey flavor *Dessert*
Spiced pear compote with caramel glass
small sweets
Coffee, tea, herbal tea
* ¥22,000 9 items * *This menu requires reservations at least 4 days in advance. *Pre-meal fun*
*Cold appetizer*
Scallop and abalone gazpacho served with caviar
*Appetizer*
Bhutan Noir – Apple and pork belly rillettes served with tuile *Hot appetizer*
Poured foie gras with roasted mushrooms, roasted mushrooms, chestnuts, and vanilla sauce
*Fish dishes*
Live lobster flambéed, Fenouille coulis and glass lobster
*Meat dishes*
Charcoal-grilled Wakayama Prefecture Kumano beef, red wine sauce, with autumn vegetables
*Pre-dessert*
Cointreau flavored glass with orange dantel
*Dessert*
Warm dome-shaped chestnut soufflé
small sweets
Coffee, tea, herbal tea
*A separate 10% service charge will be charged.
*Menu is subject to change.
*Chef Yoshiyuki Aoyagi*
After joining Royal Park Hotel Co., Ltd. in 1989, he won and won prizes in numerous competitions.
In 1997, he received training at Auberge de Chevalblanc in Alsace, France. The following year, in 1998, he became a chef at the French restaurant “Palazzo” at the Royal Park Hotel.
Appointed to. When the Tokyo Dome Hotel opened in 1999, he became the head chef of the hotel’s French restaurant “Deux Mille.”
In 2007, he joined the Meiji Kinenkan. In 2010, he became executive chef of the Western Cuisine Department, and in 2017, he became managing director and executive chef.
Since this year, he has also served as vice president of the French Restaurant Culture Promotion Association, and in 2019 received the Chevalier Award for Agricultural Achievement from France.
Then, in June 2024, he became the executive chef of the French restaurant “neito”.
*French restaurant neito*
Former Meiji Kinenkan Executive Chef
We provide a relaxing and relaxing space with creative and stimulating cuisine made with carefully selected ingredients from around the world by Yoshiyuki Aoyagi and heart-melting hospitality.
Address: 108-0072
Shirokane Takanawa Station Building 1F, 1-27-6 Shirokane, Minato-ku, Tokyo Phone number: 03-5793-5022
Business hours: Lunch
11:30-15:00 (L.O.13:30)
dinner
17:30-21:00 (L.O. 19:30)
Closed: Tuesday Wednesday
Private room available (up to 6 people)
HP: https://www.neito.jp/