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DODICI offers two types of lunch menus.
8,800 yen per person (tax included) 8 dishes
Service charge not included, 10% tax
Carpaccio of flatfish, seasonal vegetable salad with aroma and texture, white balsamic glaze
*Ginger consommé soup with wax gourd and kujo leek
*Light ragout sauce of Omi beef, Neapolitan style Genovese with homemade tagliatelle.
Charcoal-grilled wild eel with ume plum risotto accented with shiso leaves
Roti of Iwate Shirogane pork with fermented paprika sauce and grilled eggplant
*Dessert of figs with azuki beans DODICI sesame dumpling style
Petit fours
This is an example of a course. Please note that the menu may change depending on the season’s ingredients.
¥13,200 per person (tax included) 10 dishes
Service charge not included, 10% tax
This is a short version of the dinner course.
Carpaccio of flatfish, lotus root, lucola and ginkgo nut, autumn salad, white balsamic sheet
*Ginger consommé soup with wax gourd and kujo leek with black truffle
Spaghetti with matsutake mushrooms and hokki-gai shellfish ario aurio
Charcoal-grilled wild eel with ume plum risotto accented with shiso leaves
Oven-baked Edomae barracuda with homemade fish sauce bagna cauda and myoga pickles
Venison roti with simple grape sauce
Figs with fig sorbet and marsala sauce
Petit fours
After-dinner beverage
The above is an example of the course content. Please note that ingredients and cooking methods are subject to change depending on availability.
Please note that alcohol may be used for flavoring, etc. If you have any allergies, please let us know in advance.
16,500 yen (tax included) 10 dishes
Service charge not included, 10% tax
Carpaccio of flatfish, lotus root, lucola and gingko, autumn salad, white balsamic sheet
*Ginger consommé soup with wax gourd and kujo leeks, black truffle aroma
Charcoal-grilled wild eel with ume plum risotto accented with shiso leaves
Foie gras flan with sweet sake and passion fruit sauce
Oven-baked Edomae barracuda with homemade fish sauce bagna cauda and myoga pickles
Venison roti with simple grape sauce
Spaghetti with matsutake mushrooms and hokki-gai shellfish ario aurio
*Cold Japanese pear soup
*Fried fig kadaihu with fig sorbet and marsala-flavored mitarashi sauce
Petit fours
After-dinner beverage
※The above is an example of the course content. Please note that ingredients and cooking methods are subject to change depending on availability.
※Please inform us in advance if you have any allergies to any of the above ingredients.
25,300 yen (tax included) 11 dishes
Service charge not included, 10% tax
This course must be reserved at least three days in advance. (We are not able to accommodate allergies, etc.)
*We may be able to accommodate certain items, so please check with us if you have any questions.
Please enjoy our chef’s superb course using the best ingredients from all over Japan.
