QUNIOMI Signature Tasting Course

¥13,800 (Tax Included) – Check current exchange rate

Amuse-Bouche

Organic Rye Blini with Salmon Tartare and Premium Caviar

A gently warmed rye pancake made with organic flour, topped with Hokkaido sour cream, dill-marinated

Norwegian salmon tartare (gravlax), and premium caviar. The saltiness of the caviar, the umami of the salmon, the aroma of warm rye, and the smooth texture of the cream come together in a delicate yet expressive bite to begin your meal.

First Appetizer

Country-Style Pâté with Foie Gras

One of our long-time favorites. We blend three parts of Japanese pork and chicken liver to create a coarse pâté with a rich, rustic texture—intentionally unrefined to highlight the full flavor of the meat.

The smooth foie gras adds luxurious depth and contrast, creating a uniquely satisfying harmony.

Second Appetizer

Smoked Lean Beef with Basque-Style Piperade

Lean beef from Hokkaido is smoked and sliced thin, served carpaccio-style. It’s accompanied by piperade, a warm vegetable stew from the Basque region made of tomato,

three types of peppers, chili, olive oil, and bacon. A soft-boiled egg completes the dish. Each element is flavorful,

but when mixed together, they create an exceptional taste experience. We encourage you to try them all together in one bite—you’ll see why our guests are always surprised.

Main Dish

Roasted Kumamoto Akaushi – Rare Japanese Lean Wagyu – with Brown Sugar Balsamic Sauce

This dish is the heart of QUNIOMI. We serve Kumamoto Akaushi, a rare Japanese red Wagyu accounting for less than 1.3% of all Wagyu beef in Japan.

 

Due to its limited production, this beef is virtually unavailable at most restaurants—we are one of the few that can serve it, thanks to a 13-year-long direct relationship with trusted farmers.

We gently roast the inside round using French techniques to preserve its moisture and tender texture, finishing it with natural sea salt from Brittany, France. Take one bite, and the salt slowly melts on your tongue, enhancing every note of the beef’s deep umami.

The sauce blends Okinawan brown sugar with aged balsamic vinegar, creating a sweet-savory flavor profile that’s familiar to Japanese tastes yet new to international guests. This is not just a main course—it’s a conversation between tradition and rarity.

Pasta Course

Fresh Pasta with Creamy 100% Lean Wagyu Sauce

Though pasta isn’t typical in French cuisine, this dish reflects our meat-centered concept. We prepare a delicate Bolognese using 100% lean Wagyu beef (such as Akaushi),

blending it with capers and Japanese fresh cream for a creamy, refined sauce. Tossed with fresh pasta, this has become a favorite among our regular guests.

If you’re wondering why pasta is served in a French-Japanese fusion menu—this dish embodies our philosophy of using the right medium to express the flavor of Wagyu, regardless of culinary borders.

Dessert

Lemon Cake with Fresh Fruits

Our house-made lemon cake, made with Japanese-grown lemons,

offers a vivid citrus aroma that fills the palate from the first bite. Instead of ending your meal with a heavy sweetness,

this dessert cleanses and uplifts. In Japan, light desserts are preferred—and this one is crafted to match that sensibility.

Beverage

Coffee or Tea

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✨ A Meal to Remember

We believe dining should be more than just eating—

it should be a story you carry home. If this experience becomes a memorable part of your time in Japan, we would be truly grateful if you could share it with others.

Your voice helps us continue sourcing rare Wagyu directly from our partner farmers, and allows more guests from around the world to discover this quiet culinary experience in Ebisu.

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Thank you for dining with us.