NéMo is located in Minami Aoyama, less than a 10-minute walk from Omotesando Station. Kenichi Nemoto, who wants to "convey something new" in a place that is ahead of its time, is the chef of this restaurant.
He started his career at Les Créations de Narisawa, then trained at Aimee Vibert and Requinquer, before moving to France. A year and a half later, he returned to Japan and refined his skills for six years at the three-star Quintessence before going independent. He opened his own restaurant, NéMo, in June 2021.
The theme is "nature". The sun glistens through the trees in the dining room, making it feel like home. Chef Nemoto says, "I would like people to relax while they enjoy quality food." Reservations are accepted for a minimum of parties of two, with the intention of having conversation during the meal as a part of background music.
Chef Nemoto, who has fished with his grandfather since he was a child, is exceptionally passionate about seafood, and sometimes buys directly from fishermen. The ingredients are so carefully selected that some sashimi is even offered. For cooking, not only seafood, but also meat and vegetables are all carefully cooked over a slow fire. One of the most eye-catching dishes is the conger eel. The most popular dish is the frite of Tsushima (Nagasaki Prefecture) conger eel from Ueken, a popular wholesaler at Toyosu Market who is known for his connoisseurship of these eels, paired with macadamia nuts. The attention to detail in cooking extends to the desserts as well, such as the truffle soufflé and other dishes to finish a meal that can only be enjoyed live in a restaurant.
Wine pairings and tea pairings are also available, and the wines are selected from about 300 varieties from around the world, mainly from France. Manager Yuito Terashima, who served as chef sommelier at the two-star Beige Alain Ducasse Tokyo, adeptly proposes pairings to accompany each dish created by Chef Nemoto.
Chef Nemoto also visited the artists and decided on the tableware to decorate the dishes. You will find earthenware by Akio Niisato of Tajimi, Gifu Prefecture, and Narumi Itaya, a native of Tajimi who lives in Kanazawa, as well as wooden tableware by Kenji Usuda of Hokkaido. The cutlery used is exclusively made from materials that have both function and tell a story, such as those by Studio William of the UK and the Perceval 9.47 table knife with a wooden handle. The dining room features 7 tables (18 seats) and a private room (6 people).
We would like to invite you to visit NéMo with your family, friends, business associates, or as a couple, and enjoy the high-quality food while relaxing in the refined service.
* The availability of this webpage does not guarantee that the restaurant presented provides services in English, unless otherwise stated. Please be aware that English services may also depend on staff availability at the restaurant.
A 9-minute walk from Omotesando Station