Restaurants
NéMo
                            B1F, 6-15-4 Minamiaoyama, Minato-ku, Tokyo, 107-0062, Japan
                            
                        
                        
                            
                            
                                
                                    ¥¥¥
                                    ·
                                
                                
                                    French
                                
                                
                            
                        
                        
                    
                                
                                    
                                        Groups
                                    
                                
                            
                        Reserve a table
NéMo
                            B1F, 6-15-4 Minamiaoyama, Minato-ku, Tokyo, 107-0062, Japan
                            
                        
                        
                            
                            
                                
                                    ¥¥¥
                                    ·
                                
                                
                                    French
                                
                                
                            
                        
                        
                    
                                
                                    
                                        Groups
                                    
                                
                            
                        
                                    One Star: High quality cooking
                                
                            As a boy, Chef Kenichi Nemoto was an enthusiastic angler, and seafood is the focus of the prix fixe menus he arranges. To ensure variety, Nemoto varies his preparation styles: frites, soups, butter roasting, and so on. In gratitude to the natural world of sea and mountain where he encounters his ingredients, he wastes nothing. The chef is earnest in his relations with producers, such as building bonds of trust with the fishermen of Shimoda.