We serve you our course dishes and à la carte menus for dinner. You can enjoy the rich ingredients and seasonal subtlety of Japanese cuisine in taste and appearance. The famous Negima Nabe (a vegetable hot pot made mainly of tuna and leeks), which was born about 200 years ago, is a local speciality of Tokyo.
At lunchtime, we serve you the set meals that combines popular Japanese main dishes with side dishes.
Concerning the seating, you will find private rooms with Horigotatsu (Japanese-style table on sunken floor), private tatami rooms with tables and chairs, traditional tatami rooms, and the counter, so even suitable for one person.
Lunch menu
11: 00-14: 00 (last order 13:30)
Lunch set
Set meals with a popular Japanese main dish with two side dishes, rice and miso soup.
・ Daily grilled fish set: 1500 yen
・ Arani Gozen - Simmered skin-on fish dish set: 1800 yen
・ Magurozukedon Gozen - Soy-marinated tuna sashimi rice bowl set: 2000 yen
・ Tendon Gozen - Tempura rice bowl set: 2000 yen
・ Assorted Sashimi (freshly sliced raw fish) set: 3000 yen
・ Assorted Tempura set: 3000 yen
Porridge set
Set meals with a porridge with two side dishes.
・ Crab porridge set: 1500 yen
・ Duck porridge set: 1500 yen
・ Scallop porridge set: 1500 yen
・ Oyster porridge set: 1500 yen (winter only*)
・ Scallop, crab and duck mixed porridge set: 1500 yen per person (from 2 servings)
・ Oyster, crab and duck mixed porridge set: 1500 yen per person (from 2 servings) (winter only*)
Lunch box
・ Shokado-style Bento: 3700 yen
Traditional Japanese-style bento with sashimi, tempura, grilled fish, etc.
Lunch course
・ Kogiku Course: 3700 yen
Sakizuke (appetizer), sashimi, grilled dish, 2 other dishes, rice and miso soup.
・ Kikyo Course: 5700 yen
Sakizuke (appetizer), sashimi, grilled dish, tempura, 2 other dishes, rice, miso soup and dessert.
・ Negima Hot Pot Course (last order 12:30): 7000 yen per person (from 2 servings)
Special vegetables and tuna hot pot and porridge.
Dinner menu
17: 00-22: 00 (last entry 20:30)
(A 10% service charge will be added on the charge listed following)
Monthly Chef’s Kaiseki cuisine course
・ Sumidagawa Course: 12,000 yen
Sakizuke (appetizer), seasonal Hassun (assorted appetizer), sashimi, Edo specialty Negima hot pot soup, grilled dish, fried dish, 1 other dish, porridge and dessert.
・ Hama Chidori Course: 9000 yen
Sakizuke (appetizer), sashimi, Edo specialty Negima hot pot soup, grilled dish, fried dish, 2 other dishes and porridge.
Special Hot Pot Course
The hot pot is made in one pot and served each on the table. Please choose one kind of hot pot for a table.
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Edo Specialty Negima (Tuna and vegetables) Hot Pot
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Duck and Vegetables Hot Pot
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Negima (Tuna and vegetables)and Duck half and half Hot Pot
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Oyster and Vegetables Hot Pot (Winter only*)
・ Matsukaze Course: 12,000 yen
Sakizuke (appetizer), seasonal Hassun(assorted appetizer), sashimi, fried dish, hot pot, porridge and dessert.
・ Shiraume Course: 9000 yen
Sakizuke (appetizer), sashimi, fried horse mackerel marinated in spicy vinegar sauce, hot pot and porridge.
A La carte menu is also available. Cover charge 1,000 yen per person. A 10% service charge will be added on the charge of food. Average food costs around 10,000 yen (drinks are not included)
Honten - The Main Building
YOSHIUME Honten (the main building) is a long-established Japanese restaurant founded in 1927. This is one of the oldest wooden houses remains in the heart of Tokyo. Although it’s very central location, a few minute walk from the nearest underground station Ningyocho, this wooden house stands still in a narrow alley where you can feel the traditional Japanese atmosphere and enjoy the beauty of Japan.
Seating
Private room with Horigotatsu (Japanese-style table on the sunken floor) for 2 to 10 people.
Private tatami rooms with tables and chairs for 4 to 20 people.
Counter seating.
YOSHIUME, Ningyocho Area
and Negima Nabe
Ningyocho, where YOSHIUME is located, was the starting point of the current urban development of Tokyo City around 1600, in the Edo period. All activities such as politics, cultures and amusements started in this place, that is close to Edo Castle, where the Shogun lived. In the 1800s, “Negima” ( tuna simmered with leeks) was born, to use tuna that came to be caught in the neighbourhood and needed some devising to resolve limited storage and transportation methods. Yoshiume offers this “Negima” as “Negima Nabe” (Negima Hot pot) in the hot pot course and “Negima hot pot soup” in the Kaiseki cuisine courses. Please try this traditional taste of Tokyo cuisine.