OTO-OTO Location and Menu in Tokyo, Japan
Hours of Operation
Monday - Friday Lunch: 11:00 - 15:00(L.O.14:20), Dinner: 16:30 - 23:00(L.O.22:00, Drink L.O. 22:30) Saturday & Sunday Lunch: 11:00 - 16:30(L.O.16:20) Saturday Dinner: 16:30 - 23:00(L.O.22:00, Drink L.O. 22:30) Sunday Dinner: 16:30 - 22:00(L.O.21:00, Drink L.O. 21:30)
Restaurant Menu
| Assorted sashimi, 5 kinds | 1,200 Yen | Meals For 1 |
| Assorted tempura, 7 kinds | 1,480 Yen | |
| Ham | 980 Yen | |
| Japanese-style rolled omelet | 780 Yen | A dish of beaten egg mixed with 'dashi' stock and cooked while simultaneously wrapping. |
| Assorted edible horse meat | 1,380 Yen | Platter of various kinds of edible horse meat. |
| Seared | 980 Yen | A dish of broiled meat, seafood, and vegetables. |
| Bagna cauda | 1,200 Yen | |
| Scooped tofu | 1,180 Yen | Freshly made tofu served by scooping. |
| Other tofu dishes | 780 Yen | |
| Edible Raw yuba (tofu skin) | 680 Yen | Cut soymilk curd which is eaten with wasabi soy sauce. |
| Crab cream croquette | 390 Yen | OneA dish of crab meat mixed with cream sauce, breaded and deep fried. |
| Fried Chicken Tatsuta | 780 Yen | A dish where chicken is seaoned and breaded, then fried in oil. |
| Deep-fried dish | 580 Yen | |
| Seared ray fins | 580 Yen | Dried and seared ray fin. |
| Fried tofu | 450 Yen | A tofu used in stewed dishes, made from thick blocks of tofu that are lightly fried. |
| Charcoal grill | 1,580 Yen | Dishes of meat, seafood, and vegetables grilled with charcoal. |
| Seared beef | 1,780 Yen | |
| Charcoal grilled meat | 1,280 Yen | |
| Negima (green onion peices and chicken) | 380 Yen | OneA dish of bite-sized pieces of grilled chicken and green onion on a skewer. |
| Donabe Gohan(rice in an earthen pot) | 980 Yen | Meals For 2Rice cooked until fluffy in an earthenware pot. |
| Buckwheat noodles served on a bamboo strainer | 980 Yen | A dish of boiled, chilled buckwheat noodles served on a bamboo strainer called “seiro.” |
| Buckwheat noodles served on a bamboo strainer | 1,150 Yen | A dish of boiled, chilled buckwheat noodles served on a bamboo strainer called “seiro.” |
| Buckwheat noodles dipped in a broth | 1,250 Yen | A dish of buckwheat noodles eaten by dipping in a sauce made with soy sauce or miso. |
| Other set meals / set menus | 2,500 Yen | |
| Other set meals / set menus | 1,300 Yen | |
| Other set meals / set menus | 1,580 Yen | |
| Kids meal | 1,000 Yen | |
| Cream anmitsu (agar gelatin with fruits, sweet red bean paste, and whipped cream) | 880 Yen | |
| Other Japanese desserts | 780 Yen | |
| Warabimochi (bracken-starch dumpling covered in sweet, toasted soybean flour) | 450 Yen | |
| Other Japanese desserts | 780 Yen | |
| Parfait | 720 Yen | |
| Vanilla ice cream | 450 Yen | |
| 5,000 JPY Course (8 Items) | 5,000 Yen | Adults |
| 5,500 JPY Course (8 Items) | 5,500 Yen | Adults |
| Assorted sashimi, 5 kinds | 1,200 Yen | Meals For 1 |
| Japanese-style rolled omelet | 780 Yen | A dish of beaten egg mixed with 'dashi' stock and cooked while simultaneously wrapping. |
| Assorted tempura, 7 kinds | 1,480 Yen | |
| Bagna cauda | 1,200 Yen | |
| Scooped tofu | 1,180 Yen | Freshly made tofu served by scooping. |
| Charcoal grill | 1,580 Yen | Dishes of meat, seafood, and vegetables grilled with charcoal. |
| Negima (green onion peices and chicken) | 380 Yen | OneA dish of bite-sized pieces of grilled chicken and green onion on a skewer. |
| Other set meals / set menus | 2,500 Yen | |
| Buckwheat noodles served on a bamboo strainer | 1,150 Yen | A dish of boiled, chilled buckwheat noodles served on a bamboo strainer called _?seiro._? |
| Parfait | 720 Yen | |
| Original craft beer(White) | 680 Yen | |
| Original craft beer(Red) | 680 Yen | |
| Yebisu | 600 Yen | Glass |
| Freezing Black Nikka Highball | 450 Yen | |
| LIBERTAS PINOTAGE | 580 Yen | Glass |
| Woodbridge Sauvignon Blanc | 580 Yen | Glass |
| 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. | |
| Buckwheat noodles served on a bamboo strainer | 680 Yen | Half servingA dish of boiled, chilled buckwheat noodles served on a bamboo strainer called “seiro.” |
| Yebisu | 480 Yen | Small Glass |
| LIBERTAS PINOTAGE | 2,800 Yen | Full Bottle |
| Woodbridge Sauvignon Blanc | 2,800 Yen | Full Bottle |
| Yebisu | 750 Yen | Medium Bottle |
* 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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