Menu : TOKYO NODE CAFE

Kale is a superfood that is extremely high in nutrients. Dressing made with fresh lemon and orange juice, topped with seasonal fruits and refreshing mint.

Carpaccio made with Taiichiro-kun, a sustainable farmed fish that is considerate of marine resources and the marine environment. A refreshing lime-based vinaigrette with fish sauce accents and nuts added for texture.

Grilled asparagus with mint-based sauce. Topped with boiled eggs and Parmesan cheese.

A traditional Middle Eastern dish made of ground chickpeas mixed with coriander and other spices, rolled into balls and fried. With spicy yogurt sauce.

Potatoes made by flattening mini baron potatoes that have been boiled in salt. Served with herbal mayonnaise and salted caramel dip.

Crispy fried chicken made with chicken thighs marinated in buttermilk and spices and wrapped in cornflakes.

Black and green olives marinated in lemon peel

Homemade granola made with roasted nuts coated with maple and chili.

A simple but irresistible popcorn flavored with herbs.

Bolognese made with Seafood scraps instead of beef. Refreshing with garlic breadcrumbs, micro herbs, and lemon zest.

Weekly pasta using original fresh pasta made with seasonal vegetables, seafood, and meat.

Fresh squid is fried with rice flour, Cajun spices, and beer batter. Served with zeppolini, which is fried dough mixed with green seaweed.

Fried fish and crispy potatoes made with Taiichiro-kun, a sustainable farmed fish that is considerate of marine resources and the marine environment. Salsa sauce made with fresh lime juice enhances the fried fish.

The official name is Alentejo, Portuguese Cuisine. The fried potatoes absorb plenty of the pork's oil and the clams' soup stock. Portuguese version of meat and potatoes.

An Asian-style dish made with soft shell crab that can be eaten whole, coated in rice flour and fried, then finished with lemongrass and oyster sauce. (Limited to 5 meals)

A raw frank made with Bellota, an Iberian pork that is rich in oleic acid and has been raised on acorns. With homemade mustard.

We use mochi pork, which is known for its soft meat, sweet fat, and smooth texture. Accented with plenty of mint herb salad and yuzu pepper.

Grain-fed Australian beef is grilled on a hot iron plate. With a rich sauce made from black sesame and nuts.

Smooth pudding with salted caramel sauce. With finely crushed homemade granola.

Terrine chocolate using bean to bar Chocolate. Chocolate made from high-quality cacao that is ``fair trade'' so that it can be continued sustainably.

A fluffy chiffon cake with a strong maple flavor. Served with maple coated granola and whipped cream.

Fresh mascarpone cream is placed on a biscuit that has been lightly soaked with espresso and retains its texture. Accented with orange confiture.