Name: O RESTO la med.
Address: 8-13-9 Okusawa, Town Heights Kuhonbutsu I-B01, Setagaya-ku, Tokyo, 158-0083
Telephone: 0368098119

O RESTO la med.

*Menu items are listed as an example
Mini Soup
Assorted Seasonal Appetizers
Fish Dish
Meat Dish
Rice or Pasta Dish
Dessert
After-Meal Drink
[Contents may vary according to the day's supply.]

A Course from a Certain Day...

Soup
- Shark Fin and Snow Crab Soup, French Style

Appetizers
- Soft-Braised Octopus with Harissa
- Sea Bream Tartare cured with Kelp
- Prawn Sushi
- Horse Meat Tartare

Fish
- Roasted Scallop and Goliath Grouper Wrapped in Cabbage with Shellfish Vin Blanc Sauce

Meat
- Roasted Ezo Venison Loin with Poivrade Sauce

Rice or Pasta Dish
- Homemade Japanese Beef Corned Beef Mini Risotto

Dessert
- Chocolate Macaron Mini Parfait

- Coffee or Tea

(Menu and prices subject to change from 12/20 to 1/7)

Omakase Lunch Course (Mini Soup + Assorted Appetizers + Fish Dish + Meat Dish + Rice Dish or Pasta Dish + Dessert)

The structure and content highlight the qualities of seasonal ingredients. Please enjoy the playful creativity of the chef. This is a chef's tasting menu. As the price of the course is not listed in the menu booklet, the price is not disclosed to guests, making it suitable for hosting business meals.

Course only

(Menu and price changes scheduled from December 20th to January 7th)

*Menu content is listed as an example

■ 6 Types of Appetizers ■
- Pike Conger Fishball Bouillon 
- Chilled Sea Urchin Flan 
- Gratin of Chili Con Carne and Salsiccia 
- Deep-fried Fish Wrapped in Brik Pastry 
- Salmon Nigiri with Jalapeno and Truffle Flavor 
- Tender Octopus Stew with Salsa Verde 

■ Main Course ■ (Choose one pasta and one main dish)
- Spaghetti with Salmon, Mushrooms, Light Cream, Fresh Sea Lettuce, and Salmon Roe
- Spaghetti with Cod Milt, Monkfish Liver, Anchovy, and Italian Chili Aglio Olio
- Spaghetti with Cauliflower Puree Sauce, Shrimp, and Crispy Prosciutto
- Jasmine Rice Risotto with Salmon
- Sautéed Anago Eel from Tsushima and Scallops Provencal Style
- Pan-seared Sea Bream and Fried Shrimp in Kadaif with Risotto Style
- Couscous with Lamb Meat and Merguez Sausage
- Duck Leg Confit with Cabbage Fondant
- Ezo Venison Loin Steak with Black Pepper Shallot Sauce
- Japanese Wagyu Rump Meat Tagliata with Sansho Balsamic Flavor

■ Dessert ■ (Choose one)
- Flourless Gateau au Chocolat
- Crème Brûlée
- Tiramisu-style Mascarpone Cream Semifreddo
- Chestnut Mont Blanc
- Pear and Chocolate Crumble Tart

■ Drink ■
Drink Menu A
(Coffee, tea, and juice are + 300 yen per glass from the second onwards)
- Coffee (HOT, ICE), Tea (HOT, ICE)
- Chamomile Tea (HOT), Jasmine Tea (HOT)
- Juice (Orange, Honey Lemonade, Apple)
- Lunch Glass Wine White, Red (Lunch Glass Wine is 500 yen per glass from the second)
Drink Menu B
(First glass of the following drinks can be ordered for + 500 yen. Regular price from the second)
- Glass Sparkling Wine
- Recommended Glass White and Red Wine
- OPIA Non-alcoholic Glass White and Red Wine
- Draft Beer (Asahi Super Dry)
- Asahi Super Dry Zero
- Cappuccino (HOT), Café Latte (HOT, ICE)
- Tea (Teapot Service) Earl Grey, Masala Tea, Chamomile Tea

Prefix Lunch Course (2 Main Dishes)

At O RESTO la med., we offer dishes with an original twist on French cuisine along with a variety of dishes from Mediterranean coastal countries such as Spain, Italy, Morocco, Israel, Tunisia, Portugal, and Turkey. The common traits of the lifestyle and dining customs of people from the Mediterranean coastal countries are summed up in three aspects: "valuing the season," "simple meals," and "sharing meals together." While there are naturally differences in the flavors of each country's cuisine, many ingredients are shared, with an abundant use of herbs, olive oil, nuts, vegetables, and fruits, as well as bread and pasta made from durum wheat, rice, and grains. Cheese and yogurt are frequently used. Lean cuts of meat are chosen, and seafood is used extensively. Please enjoy the chef's playfully original cuisine.

Recommended for various occasions such as ladies' gatherings, anniversaries, birthdays, and dates.

(Menu and price changes planned during the period from December 20 to January 7)

*Menu content is an example.

■ Six Types of Appetizers ■
・Hamo (Pike Conger) Shinjo Broth
・Chilled Sea Urchin Flan
・Chili Con Carne and Salsiccia Gratin
・Mexican Bass Wrapped in Brick Pastry and Fried
・Salmon Nigiri with Jalapeño and Truffle Flavor
・Tender Octopus Stewed with Salsa Verde

■ Main Dishes ■ (Select one pasta and one main dish)

・Spaghetti with Salmon, Mushrooms, Light Cream, Fresh Seaweed, and Salmon Roe
・Spaghetti with Monkfish Liver Smoke, Anchovy, Italian Chili Aglio Olio
・Spaghetti with Cauliflower Puree Sauce, Shrimp, and Crispy Baked Prosciutto 
・Jasmine Rice Risotto with Salmon
・Sautéed Anago and Scallops Tuscan Style
・Poached Sea Bream and Shrimp Kadaif Fritters with Risotto
・Lamb Cuscus with Merguez Sausage
・Duck Leg Confit with Fondant Cabbage
・Ezo Venison Loin Steak with Shallot Sauce Black Pepper Flavor
・Wagyu Rump Meat Tagliata with Sansho Balsamic Flavor 

■ Desserts ■ (Select one)

・Flourless Gateau Chocolate
・Crème Brûlée
・Mascarpone Cream Tiramisu-style Semifreddo
・Mont Blanc with Chestnut
・Pear and Chocolate Crumble Tart

■ Drinks ■

Drink Menu A (Coffee, tea, and juices are +300 yen per cup from the second cup onwards)
・Coffee (HOT, ICE) ・Tea (HOT, ICE)
・Chamomile Tea (HOT) ・Jasmine Tea (HOT)
・Juice (Orange, Honey Lemonade, Apple)
・Lunch Glass Wine White, Red (From the second glass, lunch glass wine is 500 yen per glass) 

Drink Menu B (The first drink is available for +500 yen. Regular price applies from the second glass onwards)
・Glass of Sparkling Wine
・Recommended Glass White/Red Wine
・OPIA Non-Alcoholic Glass White/Red Wine
・Draft Beer (Asahi Super Dry) 
・Asahi Super Dry Zero 
・Cappuccino (HOT) ・Café Latte (HOT, ICE)
・Tea (Teapot Service) Earl Grey, Masala Tea, Chamomile Tea

Prix Fixe Lunch Course

■ALL1180 (tax included 1298)
・Tuna carpaccio with truffle sauce, dried olives, and pickled chili
・Kelp-cured sea bream carpaccio, tomato and radish grated salad with sumac flavor
・Warm terrine of eel and sweet potato with balsamic cream sauce
・Marinated herring with nut and paprika sauce with avocado
・Fried swordfish with Moroccan spices and falafel
・French escargot in Burgundy style, baked with herb butter 6p
・Yellowtail tartare in Genovese flavor Italian style
・Soup de poisson (fish purée soup)
・Shrimp and mushroom ajillo
・Mackerel sashimi and grilled eggplant jelly with marinated tomato, ginger, and horseradish sauce
・Homemade corned beef and tomato risotto with Yukifuri Wagyu Obanazawa beef (A5 rank)
・Kagoshima black pork shoulder vindaloo (a spicy stew from Goa via Portugal)
・Spicy stew with Matsusaka beef Harucho style 
・Spanish-style meatballs Albondigas
・Braised black Wagyu beef with port wine and mashed potatoes

■Pasta
・Today's pasta
・Bolognese spaghetti
・Puglia-style spaghetti with broccoli and anchovies
・'Nduja (Calabrian salami paste) arrabbiata spaghetti
・Spaghetti with salmon, mushrooms, light cream, fresh seaweed, and salmon roe
・Spaghetti carbonara with Spanish pancetta
・Tomato cream pasta with blue crab
・Penne with Gorgonzola, bacon, and pistachio cream cheese

■Main
・Seafood (shrimp, shellfish, squid) paella (for two)
・Squid ink paella (mussels, squid, clams, Spanish chorizo) (for two)

■SALAD & OTHERS
・Green salad
・Today's salad
・One-pound fried potatoes with Parmesan and truffle flavor
・Risotto with foie gras poêlé and shredded leek
・Black Wagyu beef tagliata with grilled vegetables and sansho balsamic

■Dessert
・Flourless gateau chocolate with chocolate ice cream
・Today's tart
・Nougat glacé
・Birthday plate (assorted 3 types with chocolate message and fireworks)

O RESTO la med.

Notice

Table Reservation Only

[Reservation for Seating Only] ~ Meal Details Decided on the Day ~

Prix Fixe Lunch Course

Course only

Omakase Lunch Course (Mini Soup + Assorted Appetizers + Fish Dish + Meat Dish + Rice Dish or Pasta Dish + Dessert)

Course only

Prefix Lunch Course (2 Main Dishes)

Course only

Restaurant Information

We are currently not accepting reservations