OTO-OTO Location and Menu in Tokyo, Japan
Hours of Operation
Monday - Friday & Day before holiday Lunch: 11:30 - 15:00 Saturday & Sunday & Holiday 11:30 - 16:30 Monday - Thursday & Sunday & Holiday Dinner: 16:30 - 23:00 Friday & Saturday & Day before holiday 16:30 - 23:30
Restaurant Menu
| Garden vegetable bagna càuda | Farm fresh vegetables are served with homemade bagna càuda sauce. | |
| Japanese omelet made with Okukuji natural eggs and kujo leeks from Kyoto | Our specialty omelet made with all-natural stock. | |
| Homemade fresh warm tofu | We use the best soy milk in season to make our tofu. | |
| Fluffy homemade "Sasamochi" tofu wrapped in bamboo leaf | OTOOTO's specialty, homemade tofu. | |
| Creamy croquettes with braised pork rillettes and potatoes | We use Kitaakari potatoes from Hokkaido. Homemade croquettes with a creamy taste. | |
| Homemade chicken meatballs grilled on skewers | We make two different kinds of chicken meatballs mixed with cartilages. They are then skewered and grilled to perfection on bincho charcoals. | |
| Freshly cooked white rice in clay pot, "Ginshari" | The use premium rice and cook it perfectly. | |
| Arrowroot cake made with kuzu from Yoshino, Nara, served with brown sugar syrup | Glossy with a great flavor and texture…. Qualities of the fresh kuzu cakes served here. | |
| 3,000 JPY Course (6 Items) | 3,000 Yen | |
| 3,500 JPY Course (8 Items) | 3,500 Yen | |
| 4,000 JPY Course (8 Items) | 4,000 Yen | |
| 4,500 JPY Course (8 Items) | 4,500 Yen | |
| 5,500 JPY Course (9 Items) | 5,500 Yen | |
| 8,000 JPY Course (10 Items) | 8,000 Yen | |
| Donabe Gohan(rice in an earthen pot) | 1,100 Yen | Rice cooked until fluffy in an earthenware pot. |
| Assorted sashimi | 1,000 Yen | |
| Japanese-style rolled omelet | 780 Yen | A dish of beaten egg mixed with 'dashi' stock and cooked while simultaneously wrapping. |
| Assorted tempura | 1,280 Yen | Platter of various kinds of seafood, vegetables and other ingredients, each piece coated in a soft wheat flour batter and deep-fried. |
| Grilled meatball | 400 Yen | |
| Yosedofu (fresh tofu) | 1,380 Yen | A tofu made by adding bitterns to soymilk and allowing to set. |
| Grilled beef tongue | 1,280 Yen | |
| Inaniwa-style wheat noodles | 900 Yen | |
| Edible Raw yuba (tofu skin) | 680 Yen | Cut soymilk curd which is eaten with wasabi soy sauce. |
| Suntory The Premium Malt's | 600 Yen | Glass |
| shirofujibi-ru | 680 Yen | Glass |
| akefujibi-ru | 680 Yen | Glass |
| kunimare | 680 Yen | |
| Mutsu Hassen Tokubetsu Junmaishu | 780 Yen | |
| nannbu bijinn | 780 Yen | |
| yonetsyru kappanooyabun | 780 Yen | |
| dewazakura ohka | 780 Yen | |
| hitakami | 780 Yen | |
| daishichi | 680 Yen | |
| Okunomatsu Ginjo | 680 Yen | |
| Koshinokagetora Junmaishu | 780 Yen | |
| kikuhime mazauippai | 780 Yen | |
| Ginban Tokusen Junmai Daiginjo | 680 Yen | |
| hououbiden | 980 Yen | |
| sawanoi | 680 Yen | |
| izumibashi megumi | 780 Yen | |
| garyubai | 780 Yen | |
| masumi | 680 Yen | |
| kamoshibito kuheiji | 980 Yen | |
| shirakawago nigorizake | 680 Yen | |
| banshuikkon | 780 Yen | |
| akishika sesshunose | 780 Yen | |
| rihaku | 780 Yen | |
| shinbashinooyajinosake | 680 Yen | |
| gangi | 780 Yen | |
| Suigei Junmai Ginjo Ginrei | 680 Yen | |
| Kinryo Junmai Ginjo Sanukiyoimai | 780 Yen | |
| biden | 880 Yen | |
| Assorted sashimi | 1,000 Yen | |
| Donabe Gohan(rice in an earthen pot) | 1,100 Yen | Rice cooked until fluffy in an earthenware pot. |
| Assorted tempura | 1,280 Yen | Platter of various kinds of seafood, vegetables and other ingredients, each piece coated in a soft wheat flour batter and deep-fried. |
| Japanese-style rolled omelet | 780 Yen | A dish of beaten egg mixed with 'dashi' stock and cooked while simultaneously wrapping. |
| Bagna cauda | 1,200 Yen | |
| Grilled beef tongue | 1,280 Yen | |
| Edible Raw yuba (tofu skin) | 680 Yen | Cut soymilk curd which is eaten with wasabi soy sauce. |
| Grilled meatball | 400 Yen | |
| Grilled meatball | 400 Yen | |
| Yosedofu (fresh tofu) | 1,380 Yen | A tofu made by adding bitterns to soymilk and allowing to set. |
| Yosedofu (fresh tofu) | 1,380 Yen | A tofu made by adding bitterns to soymilk and allowing to set. |
| Inaniwa-style wheat noodles | 900 Yen | |
| Inaniwa-style wheat noodles | 1,400 Yen | |
| Deep fried oysters | 780 Yen | |
| Donabe Gohan(rice in an earthen pot) | 980 Yen | Rice cooked until fluffy in an earthenware pot. |
| Donabe Gohan(rice in an earthen pot) | 1,880 Yen | Rice cooked until fluffy in an earthenware pot. |
| Yosedofu (fresh tofu) | 1,180 Yen | A tofu made by adding bitterns to soymilk and allowing to set. |
| Donabe Gohan(rice in an earthen pot) | 1,880 Yen | Rice cooked until fluffy in an earthenware pot. |
| Yosedofu (fresh tofu) | 1,180 Yen | A tofu made by adding bitterns to soymilk and allowing to set. |
| Yosedofu (fresh tofu) | 1,180 Yen | A tofu made by adding bitterns to soymilk and allowing to set. |
* 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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