Welcome to
COCONOMA Season Dining

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Wine Dining

CONCEPT

“COCONOMA”is a fine dinning that serves dishes with chop sticks. We continuously pursue fine dining with new approaches to get the best out of seasonal ingredients with the hint of Japanese cuisine and Chinese herbal cuisine. We hope you enjoy the marriage of seasonal dishes and premium wine from around the world.

MENU

DINNER

DINNER

“COCONOMA”dinner experiencing the five senses

We offer two dinner courses using abundant seasonal ingredients that are carefully selected. Please have a great time with the Chef’s fine dishes and well selected wine.

LUNCH

LUNCH

The enjoyable lunch menu to select from

The Pasta, Risotto, and Steak lunch will be served with fresh vegetable salad buffet. Also there are many other dishes such as weekly plate lunches to choose from.

WINE

WINE

Fine wine that makes the meal more enjoyable

To make the dish more tasteful and enjoyable we try to image the best wine paring according to your preference. Please have fun discovering the new and fine balanced paring.

  • DINNER
  • LUNCH
  • WINE
  • Space based on Japanese Modern
  • Space based on Japanese Modern

SPACE

We offer multiple spaces such as Koagari under the theme of “KOKONOMA”, which is a comfortably sized space according to Japanese tradition, the dining room that is finished in traditional earthen walls, as well as a comfortable cafe space that has plants covering the walls, and these spaces can be utilized in many different occasions.

PROFILE

Kinya Hishinuma
Kinya Hishinuma
Kinya Hishinuma
Kinya Hishinuma
Hishinuma

CHEF

He was born in Fukushima in 1970. He entered into the cooking field since he enjoyed cooking, eating, and making others happy since childhood. He started his career as a Chef at “Harumi Grand Hotel” at the age of 19 after graduating from the Musashino Cooking College. Then he refined his skill and also learned management at “Restaurant KIHACHI”.In October 2010, he was inaugurated as our Chef. He devotes himself to creating and serving dishes that many can enjoy and continues to do so.

Toshihide Yabuki
Toshihide Yabuki
Toshihide Yabuki
Toshihide Yabuki
Toshihide Yabuki

CHEF SOMMELIER

Japan Sommelier Association certified Sommelier, WSET Level 3, and Sake Sommelier
He was born in Tokyo in 1978. He worked at a French restaurant in Tokyo after graduating from a culinary institute. Then he moved to Australia and experienced viticulture and winemaking in a winery in Barossa, South Australia. Later he learned hospitality management while working in a restaurant in Adelaide; next he worked as a restaurant manager in Melbourne, and then returned to Japan in 2017. Currently he is working as the restaurant manager at “COCONOMA”.

Kishibe Kentaro
Kishibe Kentaro
Kishibe Kentaro
Kishibe Kentaro
Kishibe Kentaro

SOMMELIER

Wine expert
He was born in Kanagawa prefecture in 1987. He changed his profession from the motor cycle industry to the food industry in 2011. He moved to France in 2016 with the ambition of becoming a Sommelier since he was deeply moved by organic wines (Vin Naturel). In Lyon he met Lilian Bauchet who is an organic wine (Vin Naturel) maker and learnt viticulture and winemaking under him in Beaujolais of the wine region also he closely associated with other wine makers. Upon returning to Japan in 2017, he worked in a Bistro in Tokyo, however currently he is able to use his knowledge for customers’ delight.

INFO

  • DINNER

    18:00~23:00 (L.O. 22:00)

  • LUNCH

    11:00~14:00 ※Weekday,11:30〜14:00

  • CAFE

    14:00~18:00

  • BAR

    18:00~

  • MORNING

    7:00~10:00

tel03 5771 247203 5771 2472
CONTACT

Google Map→

〒106-0031
1-11-6 Nishi-Azabu, Minatoku, Tokyo 

HOTEL&RESIDENCE ROPPONGI 1F

  1. 〇Hibiya Line “Roppongi” Sta., 6 minutes walk from exit 2.
  2. 〇Oedo Line “Roppongi” Sta., 7 minutes walk from exit 4b.
  3. 〇Chiyoda Line “Nogizaka” Sta., 8 minutes walk from exit 5.

SNS