Grissoni with cured duck ham and olives
Muscat grape with sparkling jelly
Freshly baked bread
Crab and chrysanthemum crystal tart
Asparagus, croquet and bread cracker
Fois gras
Octopus stuffed with squid and fungi
Avocado moss with pine nuts
Non-alcoholic mojito
Pork sauté with figs
Creamy mousse with chestnuts, acorns, persimmon and ice cream
Fig macaron, chestnut biscuit and olive oil gummy
Celaravird
This small restaurant’s sleepy neighbourhood locale belies its Scandinavian aesthetic and sophisticated contemporary Spanish cuisine. Such is its popularity that reservations are taken two to three months in advance.
Having honed his craft at lauded Spanish restaurants such as El Bulli and Martín Berasategui, owner-chef Hashimoto uses natural ingredients sourced from local producers to create delicately arranged morsels reflecting the essence of the Japanese seasons.
Non-alcoholic and alcoholic pairing menus are available, the latter of which consists of pleasant organic Japanese wines, sakes and a delicious Japanese grappa.
03 3465 8471