Bou's Shinjuku Location and Menu in Tokyo, Japan
Hours of Operation
Monday - Friday 17:00 - 24:00 Saturday 16:30 - 24:00 Sunday & Holiday 16:30 - 23:30
Restaurant Menu
| Every Day OK - Banquet Plan 2 | Sparkling red and white wine! 11 types 2-hour all you can drink + seasonal course – Fridays and Saturdays too! Available every day – serves 2. For banquets! Birthdays, student parties, etc. | |
| New Cocktail - Kalimotxo | The first drink, to get the conversation going! A cocktail made by switching Coke with red wine | |
| Popular Cocktail 1 - Bellini | A very popular cocktail with women, made of sparkling wine and peach | |
| Popular Cocktail 2 - Dita Orange | Lychee liquor Dita and orange juice – refreshing | |
| Flaming Grilled Sirloin Steak on Crystals | Very popular! Grilled before your eyes Steak grilled on crystals | |
| Lobster Fritters with American Mayonnaise Sauce | Tender shrimp wrapped in crispy dough The sauce is the secret of its popularity | |
| Seasonal_??Whole Cake | Whole cake handmade by the chef Would you like to celebrate with candles and name plates? | |
| Duck Prosciutto Salad | Somewhat different duck prosciutto, served as salad | |
| Chestnut Churro with Chestnut Cream & Cheese Sauce | Enjoy freshly fried churro with somewhat sweet chestnut sauce | |
| Assorted Appetizers - 3 types | Today's original appetizers – 3 types. Please ask our staff for details. | |
| Prosciutto Salad with gorgonzola cheese sauce | Seasonal vegetables mixed with peanut oil and jamon serrano, served with plenty of parmesan. | |
| Onsen Egg Salad | A popular menu ever since the restaurant opened. The affinity between the crispy fried Chinese flour dumplings with pork stuffing and the Ponzu citrus sauce dressing is outstanding. | |
| Grilled Tuna Yukhoe | Crispy yam pickled with Japanese horseradish. Enjoy this dish with sweet-spicy sauce and sticky miso and egg yolk. | |
| Sophisticated Fresh Spring Rolls with Snow Crab & Avocado | The snow crab flavors are present in the refreshing dish. Tender crab soup paste spreads underneath. | |
| Chicken Tenders with Plum & Bonito, with Yellow Pickled Radish | Moist boiled chicken tenders served with Japanese horseradish and mayonnaise, with bonito flakes and pickled plum paste, and pickled radish. | |
| Bamboo Charcoal Foie Gras Choux | Choux compared to black truffles kneaded with bamboo charcoal, with nut-flavored foie gras paste | |
| Homemade Smoked Duck | Pickled in salt for 1 night, grilled to a rose color in the middle and then smoked to release deep flavors. | |
| Guinea Fowl Comfit | Bone-in Guinea fowl thigh from France, marinated for 1 night, simmered for 2 hours in lard at low temperature, and fried to a crispy consistency on the skin side. | |
| Roasted Spanish Iberian Pork | We use top quality Iberian bellota with sweet fat and juicy delicious flavors. Be sure to try the real thing. | |
| Japanese-Style Pasta with Grilled Sea Urchin, Plum, and Perilla | A light dish with plum and perilla, creamy and flavored, on a Japanese-style base. Crush and mix with roasted sea urchin before eating. | |
| Ragu Pasta with Matured Pork | The aromas of pork matured for 2 weeks are different! Pork packed with delicious flavors, with a sauce extravagantly simmered for several hours – an exquisite dish. | |
| Tarte Flambé Fromage Blanc | Local traditional dish from France, Alsace. Outstanding texture, a combination of crispy and creamy textures! | |
| Avocado Gratin | Avocado cut in half, as gratin as it is! A rich combination of seafood and white sauce. | |
| Prosciutto - various types | Prosciutto, jamon serrano, etc. Spanish jamon serrano matured for 12 months, cut from log | |
| Rich Gateau Chocolat | The rich flavors are the secret of its popularity Not very sweet – bitter-sweet, recommended to men too | |
| Salted Cheese Cake with fruit poele | Moist and smooth in spite of being a cheese cake baked with exquisite salt! |
* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.
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