Name: iiiio
Address: 1F, 3-21-14 Kouenji Minami, Suginami-ku, Tokyo, 166-0003
Telephone: 0359139006

iiiio

A chef’s course featuring seasonal vegetables and ingredients, elevated with refined French techniques

summer Menu
[Game Financier with Apple and Prosciutto]
A financier made with wild boar fat and a langue de chat crafted with Ezo deer blood are paired with apple paste and Kikuzuki prosciutto from Nagano Prefecture.
This amuse-bouche offers an enjoyable contrast of textures and flavors.

[Parboiled Pike Conger Dressed with Wasabi Sour Cream,
Plum Gazpacho]
Lightly parboiled pike conger is dressed with wasabi sour cream,
then paired with plum gazpacho and clarified tomato.

[Ayu and Eggplant Wrapped in Phyllo Pastry,
Melon and Cucumber Sauce]
Whole ayu, made into a paste with eggplant,
is wrapped in phyllo pastry and fried.
Please enjoy it with a summery melon and cucumber sauce.

[Mikan Wild Boar Meatballs with Egg Yolk and Mushroom Sauce]
Mikan wild boar, said to have grown up feeding in and around mandarin orange groves in Ehime Prefecture.
It is first confit in oil infused with lemon leaves,
then finished over charcoal.

[Chilled Corn and Golden Beet Potage]
A chilled potage that harmonizes the flavors of corn and golden beet.

[Steamed Sea Bass with Unshu Mandarin Orange Sauce]
Sea bass steamed with white wine is paired with an Unshu mandarin orange sauce.
This dish is characterized by the balance of sweetness and acidity,
accented by the accompanying golden mozuku seaweed and green laver.

[Main Dish]
~Charcoal-Grilled Hitachi Beef Rump~
Made with rump cut from Hitachi Beef, a premium branded beef from Ibaraki Prefecture.
The rump offers an excellent balance of lean meat and fat, with rich flavor and an elegant taste.

~Charcoal-Grilled Ezo Deer Round~
High-quality Ezo deer round sourced from ELEZO.
Slow-cooked for approximately 40 minutes, it is noted for its tenderness and refined lean flavor.

~Charcoal-Grilled Mikan Wild Boar~
Mikan wild boar sourced from Ehime Prefecture.
Slow-cooked for approximately 40 minutes, it is characterized by its tenderness and robust flavor.

[Seasonal Dessert]
A whole cake made with seasonal fruits.

[Anniversary Plan] iiiio Seasonal Course

This is an anniversary plan that includes a whole cake!
If you have a message you would like written, please include it in the comments when making your reservation!

A short course featuring seasonal vegetables and ingredients, elevated with refined French touches

summer Menu
[Game Financier with Apple and Prosciutto]
A financier made with wild boar fat and a langue de chat made with Ezo deer blood, paired with apple paste and Kikuzuki prosciutto from Nagano Prefecture.
An amuse-bouche with delightful contrasts in texture and flavor.

[Blanched Pike Conger with Wasabi Sour Cream
Plum Gazpacho]
Lightly blanched pike conger dressed with wasabi sour cream,
paired with plum gazpacho and clarified tomato.

[Mikan Wild Boar Tsukune with Egg Yolk and Mushroom Sauce]
Mikan wild boar, said to have grown up feeding in mandarin orange groves in Ehime Prefecture.
It is first confit in oil infused with lemon leaves, then finished over charcoal.

[Chilled Corn and Yellow Beet Potage]
A chilled potage harmonizing the flavors of sweet corn and yellow beet.

[Main Dish]
~Charcoal-Grilled Hitachi Beef Rump~
Made with rump meat from Hitachi Beef, a premium branded beef from Ibaraki Prefecture.
The rump offers an excellent balance of lean meat and fat, with rich umami and an elegant flavor.

~Charcoal-Grilled Ezo Deer Round~
High-quality Ezo deer round sourced from ELEZO.
Slow-cooked for about 40 minutes, it is tender and characterized by the refined flavor of premium lean meat.

~Charcoal-Grilled Mikan Wild Boar~
Mikan wild boar sourced from Ehime Prefecture.
Slow-cooked for about 40 minutes, it is tender with a robust, satisfying flavor.

[Seasonal Dessert]
A whole cake made with seasonal fruits.

[Anniversary Plan] iiiio Seasonal Short Course

This is an anniversary plan that includes a whole cake!

A chef’s course featuring seasonal vegetables and ingredients, elevated with refined French touches

summerメニュー

[Game Financier with Apple and Prosciutto]
A financier made with wild boar fat and a langue de chat made with Ezo deer blood are paired with apple paste and Kikuzuki prosciutto from Nagano Prefecture.
This amuse-bouche offers an enjoyable contrast of textures and flavors.

[Parboiled Pike Conger with Wasabi Sour Cream
Plum Gazpacho]
Lightly parboiled pike conger is dressed with wasabi sour cream and paired with plum gazpacho and clarified tomato.

[Mikan Wild Boar Tsukune with Egg Yolk and Mushroom Sauce]
Mikan wild boar is said to have grown up feeding in and around mandarin orange groves in Ehime Prefecture.
It is first confit in oil infused with lemon leaves, then finished over charcoal.

[Chilled Corn and Yellow Beet Potage]
A chilled potage harmonizing the flavors of sweet corn and yellow beet.

[Main Dish]
~Charcoal-Grilled Hitachi Beef Rump~
Made with rump cut from Hitachi Beef, a premium branded wagyu from Ibaraki Prefecture.
This cut offers an excellent balance of lean meat and fat, with rich umami and an elegant flavor.

~Charcoal-Grilled Ezo Deer Round~
High-quality Ezo deer round sourced from ELEZO.
Slow-cooked over approximately 40 minutes, it is characterized by its tenderness and refined lean flavor.

~Charcoal-Grilled Mikan Wild Boar~
Mikan wild boar sourced from Ehime Prefecture.
Carefully cooked over approximately 40 minutes, it is known for its tenderness and robust flavor.

[Okukuji Egg Vanilla Ice Cream]
Rich vanilla ice cream made with Okukuji eggs, a branded egg from Ibaraki Prefecture

iiiio Seasonal Short Course

Introducing a luxurious yet approachable short course featuring seasonal vegetables delivered directly from farmers in Ibaraki Prefecture and exquisite game meat.
Our vegetables are grown with a commitment to organic cultivation, giving them a rich flavor and natural sweetness that truly highlight the quality of the ingredients.
For the main dish, you can choose from Ibaraki Prefecture’s branded Hitachi Beef or game meats such as Ezo deer.

Table reservations only.

Sample Menu

[Appetizers]
Green olives with seeds 500 yen
Mushroom marinade 600 yen
Pork rillettes 600 yen
Spring rolls with venison ragout 800 yen
Hasegawa farm mushrooms and Parmigiano salad 1,200 yen
Kombu-shimeguri carpaccio 1,600 yen
French fries with anchovy butter 1,000 yen
Minced cutlet of venison and foie gras 1,800 yen
Fresh fish carpaccio 1,200 yen
Ibaraki Wagyu roast beef 1,200 yen
Poêlé of Spanish mackerel with fennel sauce 2,800 yen

[Charcoal Grill]
Venison rump charcoal grill 3,500 yen
Ibaraki Hitachigyu rump charcoal grill 4,500 yen

[Desserts]
Vanilla ice cream made with Okukuji eggs

* For table-only reservations, a table charge of 600 yen applies.

Reservation for seating only

This is a reservation for seats only. Please order from our menu on the day. 

[iiiio (Io)] 
A hidden bistro in Koenji born from respect for the people involved in creating each dish. Ingredients are delivered directly from all over the country, allowing you to enjoy fresh and seasonal delights. The drinks menu focuses on natural wines, craft beer, and craft gin, carefully selected by the owner. The stylish interior provides an ideal space suitable for casual dates, birthdays, and special occasions, making it versatile for a wide range of scenes. The first floor features Japanese modern counter seating and semi-private horigotatsu seating, while the private rooms on the second floor are decorated with European vintage furnishings.

iiiio

Reservation for seating only

Reservation for seating only

iiiio Seasonal Short Course

iiiio Seasonal Short Course

[Anniversary Plan] iiiio Seasonal Short Course

[Anniversary Plan] iiiio Seasonal Short Course

[Anniversary Plan] iiiio Seasonal Course

[Anniversary Plan] iiiio Seasonal Course

Restaurant Information