Future Signature Dish Experience Course
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Reservations can only be made online through the TableCheck portal. Please note that phone reservations will not be accepted.
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8go Nihombashi
Future Tasting Course: A Culinary Journey 8 Years Ahead
Head chef Tatsuya Noda ・Ibuki
Siamo noi jiyugaoka
Lactic Fermented Koji Sauce with Underutilized Fish and Wild Herbs
Head chef YASUHIKO MIYAKI
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The restaurant name means “us,” embodying the philosophy that no single chef reigns supreme—all working chefs are protagonists. Miyaki creates the dishes, Yuma Ishii crafts the desserts, Manager Naofumi Tsukamoto curates the drinks, and Rikuto Yoshii makes the pasta and bread. They also began making their own cheese alongside the various fermented condiments they'd been producing, and changed their ingredients. Using morning-picked vegetables from nearby farms, fresh milk, seafood procured daily from Sagami Bay, water drawn from the Tanzawa Mountains, and free-range chickens, they create new dishes. This approach offers a fresh perspective.
Filemone Nogizaka
Vegan Tiramisu
Head chef Daisuke NItta
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“A Dish for the Future” is a vegan tiramisu made by aging and lacto-fermenting irregularly shaped potatoes for six months, then combining them with coconut milk. The gentle acidity from lacto-fermentation creates a cheesy depth, using homemade potato cream instead of mascarpone. A layer of rice flour savoiardi biscuits forms the middle layer, finished as a sphere coated in cocoa butter. Infused with the concept of “breathing new life into ingredients,” this dessert symbolizes regeneration and cyclicality, adorned with a feather tuile representing rebirth.
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A course menu envisioning the future of dining, themed around “What Will Be Commonplace in 8 Years,” using underutilized ingredients, seaweed key to biodiversity, and locally sourced zero-kilometer vegetables. Precisely in this era of advancing AI and food tech, we cherish the “human touch” born from the chef's personality and skill. Three appetizers, fish, meat, dessert, soup made from offcuts, and more—a total of 7 to 8 courses for ¥6,600. Experience sustainable, rich flavors while imagining the dining tables of tomorrow.