Menu to Taste

HOMMAGE

French · Tokyo · Michelin Two Stars · Chef Noboru Arai

Two-Michelin-starred HOMMAGE in Tokyo offers modern French cuisine under chef Noboru Arai. Founded in Asakusa in 2000, the restaurant applies a minimal approach using minimal seasoning to showcase ingredient essence. Desserts like blancmange made with local kaminariokoshi rice cakes pay tribute to the neighborhood.

Asakusa, Taito-ku, Tokyo, Tokyo

  • Two Stars

Menu

Tasting Menu

  • Omakase (Chef's Choice) (13000)
  • HOMMAGE Classique (28000) — French omakase dinner. Six courses. Chef Noboru Arai. Asakusa, Taito-ku. Tax included. Service charge additional.
  • HOMMAGE Prestige (38500) — French omakase dinner. Extended course. Chef Noboru Arai. Asakusa, Taito-ku. Tax included. Service charge additional.
  • Tasting Menu (lower tier) (28000)
  • Tasting Menu (higher tier) (38500)
  • Dinner Chef's Tasting Course (Premium) (42350)
  • Dinner Chef's Tasting Course (Top Tier) (60500)
  • Special Occasions (1650)
  • Hassun — French-Kaiseki Seasonal Bites — Five seasonal bites: Hokkaido uni with cauliflower, foie gras apple sandwich, grape tofu tartlet, saury nigiri, century egg with jellyfish
  • Dinner Chef's Tasting Course (30800)

Dishes

  • Bottle: starting from (5000)
  • glass: starting from (1000)
  • Herb and Vegetable Salad with Aged Balsamic — Fifteen varieties of herbs and vegetables with cashew butter sauce and 25-year-aged balsamic
  • HOMMAGE Grand Menu (55000) — Premium dinner tasting course featuring the finest seasonal ingredients
  • Seasonal Mushroom Soup with Buckwheat — Mushroom soup with Japanese citrus, toasted buckwheat and buckwheat oil
  • Cuttlefish Tartare with Caviar and Celeriac — Yokohama cuttlefish tartare topped with osetra caviar and celeriac cream
  • Charcoal-Grilled Amadai with Truffles — Charcoal-grilled tilefish with matsutake mushrooms and shaved white truffles
  • Charcoal-Grilled Kumamoto Beef with Chinese Yam — Kumamoto beef filet with chimichurri, black garlic sauce, coffee sabayon, and Chinese yam
  • Pear with White Chocolate and Milk Foam — Seasonal pear dessert with white chocolate and milk foam
  • Kaminari-Okoshi Dessert — Soy milk ice cream with pomegranate seeds and traditional Asakusa rice puff

Wines

  • Burgundy Rosé (2000) — Burgundian rosé, featured in wine pairing
  • Bordeaux Red (2500) — Red Bordeaux, featured as closing pour in sommelier wine pairing

Cocktails

  • Non-Alcoholic Pairing (7500) — Non-alcoholic drink accompaniments matched to tasting courses

The Experience

Expect a minimalist atmosphere. The meal is structured around a tasting menu and a wine pairing.

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