Name: 來経
Address: 14-7 Wakamiya-cho, Kif 1F, Shinjuku-ku, Tokyo, 162-0827
Telephone: 0332686033

來経

• Seasonal Appetizer
• Specialty
• 4 to 5 Small Dishes
• Approximately 12 Pieces of Nigiri
• Specialty Roll
• Japanese Omelet
• Soup
• Dessert


～Sample Menu on a Given Day～

Appetizer
Simmered Ishikawa taro

Small Dishes
Marbled sole, abalone, octopus
Sardine nori roll
Specialty (mini rice bowl topped with rare tuna cutlet)
Grilled scallop with seaweed
Marinated young sweetfish
Salt-grilled cutlassfish
Steamed egg custard with horsehair crab

Nigiri
Bigfin reef squid (Izumi, Kagoshima)
Striped jack (Kagoshima)
Splendid alfonsino (Choshi)
Surf clam (Tomakomai)
Horse mackerel (Shimane)
Medium fatty tuna (Shiogama)
Marinated lean tuna (Shiogama)
Fatty tuna (Shiogama)
Gizzard shad (Amakusa)
Kuruma prawn (Aichi)
Sea urchin (Hamanaka, Hokkaido)
Conger eel (Tsushima, Nagasaki)

Specialty (smoked daikon pickle and fatty tuna roll)
Japanese omelet

Soup
Aosa seaweed miso soup (Lake Hamana)

Dessert
Monaka ice cream

Menu items and number of dishes may vary depending on the season and market availability.
Please inform us if you have any food allergies or ingredients you do not prefer.

～ Beverage Menu ～
• Yebisu draft beer
• ROCOCO Tokyo White
• Non-alcoholic beer
• Japanese sake (10 to 15 seasonal labels)
• Shochu (barley, sweet potato, etc.)
• Champagne
• Wine (red and white) Kenzo Estate etc.
• Whisky
• Fruit liqueur
• Soft drinks, etc.

Chef’s Choice

Chef's Selection  ・28,000 yen per person (tax included)

We are committed to using natural catches from nearby waters, preparing each fish in the manner best suited to its condition and the day's temperature. Our sushi rice is Akita-grown Yumebako rice, cultivated by a contracted farmer and cooked in a hagama pot, then seasoned with a blend of pure rice Fuji vinegar and red vinegar from Iio Jozo in Kyoto. The contracted farmer is the family of the owner, Sato's classmate from his school days in Akita. Grown with great care, Yumebako is distinguished by its large grains and the full flavor of each individual grain. We prepare everything to be at its very best for your reservation time.

Our tuna is sourced from Hicho, a highly regarded intermediate wholesaler at Toyosu Market. We also procure conger eel from Tsushima, Nagasaki Prefecture, through another popular wholesaler, Ueken. At times, we source red sea bream, white tilefish, and other catches from Mr. Fujimoto, a trusted fisherman in Imabari, Ehime Prefecture. The course also features specialties unique to our restaurant, such as a small rice bowl of breaded and fried hachinomi, a rare cut of tuna, paired with red-vinegared sushi rice, and a hand roll of fatty tuna and takuan made with iburigakko from our contracted farmer. With carefully selected seasonal ingredients gathered from across Japan, we present a refined omakase course.

Course (Counter Seating)

Seasonal Appetizer
3 Small Seasonal Dishes
12 Pieces of Nigiri Sushi
Sushi Roll
Japanese Omelet
Soup
Dessert

Please note that the menu may vary depending on the season and ingredient availability.
If you have any food allergies or ingredients you do not prefer, please let us know.

～Beverages～
Yebisu Draft Beer (Small), Non-Alcoholic Beer
Sake, Shochu, Wine,
Sparkling Wine, Whisky, Fruit Liqueur
Carbonated Water, Mineral Water, Green Tea, etc.

Appetizers and Nigiri

Appetizers and Nigiri  ・20,000 yen per person (tax included)

We are committed to using natural seafood from nearby waters, preparing each ingredient according to the condition of the fish and the temperature of the day. Our sushi rice is made with Akita-grown Yumebako rice from a contracted farm, cooked in a traditional hagama pot, then seasoned with a blend of pure rice Fuji Vinegar and red vinegar from Iio Jozo of Kyoto. It is prepared at the optimal timing to ensure the best condition for your arrival.

Our tuna is sourced from Toyosu Market’s renowned wholesaler Hicho. We also procure conger eel from Tsushima, Nagasaki, through the equally esteemed wholesaler Ueken. At times, we also source red sea bream, white tilefish, and other exceptional seafood from Mr. Fujimoto, a trusted fisherman in Imabari, Ehime. Carefully selecting seasonal ingredients from across Japan, we present an omakase course featuring three seasonal appetizers, Edomae nigiri (12 pieces), a sushi roll, tamagoyaki, miso soup, and dessert.

Recommended for guests who prefer a lighter selection of appetizers and wish to focus on enjoying our omakase nigiri.

• Seasonal small side dish
• Special bara chirashi
• Pickles
• Miso soup
• Dessert

*As seasonal ingredients are used,
the contents may vary depending on the season.

Lunch Special Bara Chirashi

Limited Quantity Special Bara Chirashi

・Per person: 3,500 yen (tax included)

Bara chirashi made with the same toppings served in our evening course menu, and therefore available only in limited quantities.
This set includes a small appetizer dish, pickles, miso soup, and dessert to finish.

We are happy to adjust the amount of rice to your preference (extra or less).

Seasonal Appetizer
3 Small Dishes
12 Pieces of Nigiri Sushi
Sushi Roll
Japanese Omelet
Soup
Dessert


Sample Menu for a Certain Day

Appetizer
Simmered greens with Manila clams and Japanese parsley

Small Dishes
Simmered Ishikawa taro
Octopus, abalone
Grilled cutlassfish with salt

Nigiri
Squid (Izumi, Kagoshima)
Marbled sole (Maizuru)
Striped jack (Kagoshima)
Golden eye snapper (Choshi)
Surf clam (Tomakomai)
Horse mackerel (Nagasaki)
Marinated lean tuna (Shiogama)
Medium fatty tuna (Shiogama)
Gizzard shad (Amakusa)
Kuruma prawn (Aichi)
Sea urchin (Hamanaka, Hokkaido)
Conger eel (Tsushima, Nagasaki)

Toro and pickled radish roll
Japanese omelet

Soup
Aosa seaweed miso soup (Lake Hamana)

Dessert
Monaka ice cream

Menu items may vary depending on the season and daily market availability.
Please let us know if you have any food allergies or ingredients you do not prefer.

Beverages
YEBISU draft beer (small), non-alcoholic beer
Sake, shochu, wine
Sparkling wine, whisky, fruit liqueur
Carbonated water, mineral water, green tea, and more.

Lunch Appetizers and Nigiri

Lunch: Appetizers and Nigiri  ・18,000 yen per person (tax included)

We are dedicated to using locally caught natural seafood, preparing each ingredient according to the condition of the fish and the temperature of the day. Our sushi rice is made with Akita-grown Yumegobako rice cultivated by a contracted farmer and cooked in a hagama pot. It is seasoned with a blend of pure rice Fujisu vinegar and red vinegar from Iio Jozo in Kyoto, then prepared at the optimal condition to match your reservation time. Our tuna is sourced from Hicho, a popular intermediary wholesaler at Toyosu Market. Our conger eel comes from another well-known intermediary wholesaler, Ueken, and is sourced from Tsushima, Nagasaki Prefecture. At times, we also procure red sea bream and white tilefish from Mr. Fujimoto, a trusted fisherman in Imabari City, Ehime Prefecture. Carefully selecting seasonal ingredients from across Japan, we present an omakase course featuring three seasonal appetizers, Edomae nigiri (12 pieces), a sushi roll, tamago, miso soup, and dessert. This course is recommended for guests who wish to begin with drinks and appetizers, then savor nigiri afterward.

Seasonal appetizer
Savory egg custard
12 pieces of nigiri sushi
Sushi roll
Japanese omelet
Soup
Dessert


～Sample Menu for a Given Day～

Appetizer
Simmered clams and mitsuba greens

Savory Egg Custard
Seasonal savory egg custard

Nigiri
Squid (Izumi, Kagoshima)
Marbled sole (Maizuru)
Striped jack (Kagoshima)
Splendid alfonsino (Choshi)
Surf clam (Tomakomai)
Horse mackerel (Nagasaki)
Marinated lean tuna (Shiogama)
Medium fatty tuna (Shiogama)
Gizzard shad (Amakusa)
Kuruma prawn (Aichi)
Sea urchin (Hamanaka, Hokkaido)
Conger eel (Tsushima, Nagasaki)

Kanpyo roll (Tochigi)
Japanese omelet
Soup
Aosa seaweed miso soup (Lake Hamana)
Dessert
Monaka ice cream

Menu items may vary depending on the season and market availability.
Please inform us of any food allergies or ingredients you do not prefer.

～Beverages～
Yebisu draft beer (small), non-alcoholic beer
Japanese sake, shochu, wine,
sparkling wine, whisky, fruit liqueur
carbonated water, mineral water, green tea, and more.

Lunch Omakase Nigiri

Lunch Omakase Nigiri ・12,800 yen per person (tax included)

We are committed to using natural seafood sourced from nearby waters, preparing each ingredient in the way best suited to the condition of the fish and the season’s temperatures. Our sushi rice is Akita-grown Yumegokochi rice cultivated by a contracted farmer and cooked in a hagama pot, then seasoned with a blend of pure rice Fuji vinegar and red vinegar from Iio Jozo in Kyoto. The contracted farmer is the family of Chef Sato’s classmate from his school days in his hometown of Akita. Yumegokochi, grown with great care, is distinguished by its large grains and the rich flavor that can be savored in every bite. We prepare everything to be at its very best in time for your reservation.

Our tuna is sourced from Hicho, a highly regarded intermediary wholesaler at Toyosu Market. We also carefully select seasonal ingredients from across Japan through other respected wholesalers such as Ueken. This lunch-exclusive course features seasonal sakizuke, chawanmushi, and 12 pieces of Edomae-style nigiri showcasing the season’s finest seafood, along with a sushi roll, tamago, and a sweet finish to the meal.

Chef’s Selection　　・28,000 yen per person (tax included)  
　　
We are committed to using wild-caught seafood from nearby waters, preparing each ingredient in a manner suited to the condition of the fish and the day’s temperature. Our sushi rice is made with Akita-grown Yumebako rice from a contracted farm, cooked in a traditional hagama pot, then seasoned with a blend of pure rice Fuji Vinegar and red vinegar from Iio Jozo of Kyoto. The contracted farm belongs to the family of one of owner Sato’s former classmates from his days in Akita. Grown with great care, Yumebako is distinguished by its large grains and the rich flavor present in every bite. We prepare it to be served in optimal condition according to your arrival time. Our tuna is sourced from Toyosu Market’s renowned wholesaler Hicho. From another well-known wholesaler, Ueken, we procure conger eel from Tsushima. At times, we also source red sea bream, white sweet bream, and other fish from Mr. Fujimoto, a fisherman in Imabari City, Ehime Prefecture, whom our chef greatly trusts. The course also features specialties unique to our restaurant, such as a small rice bowl topped with a cutlet of the rare tuna cut known as hachi no mi paired with red-vinegared sushi rice, and a toro-taku hand roll made with iburigakko from our contracted farm. Carefully selecting seasonal ingredients from across Japan, we compose this omakase course with exceptional attention to detail.

來経

Notice

Chef’s Choice

Course (Counter Seating)

Lunch Special Bara Chirashi

Course (Counter Seating)

Lunch Omakase Nigiri

Course (Counter Seating)

Lunch Appetizers and Nigiri

Course (Counter Seating)

Chef’s Choice

Course (Counter Seating)

Appetizers and Nigiri

Course (Counter Seating)

Restaurant Information