NéMo

NéMo

The theme of NéMo is "nature". The interior design allows the sun glistens through the trees in the dining room, making guests feel like home.

Chef Nemoto, is exceptionally passionate about seafood, and sometimes buys directly from fishermen. The ingredients they used are carefully selected that some sashimi is even offered. For cooking, not only seafood, but also meat and vegetables are all carefully cooked over a slow fire. One of the most eye-catching dishes is the conger eel. The most popular dish is the frite of Tsushima (Nagasaki Prefecture) conger eel from Ueken, a popular wholesaler at Toyosu Market who is known for his connoisseurship of these eels, paired with macadamia nuts.

The attention to detail in cooking extends to the desserts as well, such as the truffle soufflé and other dishes to finish a meal that can only be enjoyed live in a restaurant. Wine pairings and tea pairings are also available, and the wines are selected from about 300 varieties from around the world, mainly from France. Manager Yuito Terashima, who served as chef sommelier at the two-star Beige Alain Ducasse Tokyo, adeptly proposes pairings to accompany each dish created by Chef Nemoto.

General Information

• Restaurant Style: Modern French
• Address: 6 Chome-15-4 Minamiaoyama, Minato City, TokyoED:phone], Japan
• Telephone: D:postal_code]
• Holidays: Monday, Open on national holidays, closed on the following Tuesday
• Seats: 26 (Private room: Maximum 6 guests)

Opening Hours

• Lunch: 12:00 - 15:30 (Last Order 13:00)
• Dinner: 18:00 - 23:00 (Last Order20:00)

Meun Price

• Lunch course: 7,150 yen (Tax Included)
• Dinner course: 16,500 yen (Tax Included)

Ease of Access

NéMo is located in Minami Aoyama, less than a 10-minute walk from Omotesando Station

Chef

Kenichi Nemoto, head chef of NéMo, wants to "convey something new" in a place that is ahead of its time. He started his career at Les Créations de Narisawa, then trained at Aimee Vibert and Requinquer, before moving to France. A year and a half later, he returned to Japan and refined his skills for six years at the three-star Quintessence before going independent. He opened his own restaurant, NéMo, in June 2021.

Social Media

• Website: https://restaurantnemo.net/
• Facebook: https://www.facebook.com/kennemmo
• Instagram: https://www.instagram.com/restaurantnemo_tokyo/?utm_medium=copy_link

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