Cul De Sac
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A beloved French bistro in a standalone building just off the main Nihonbashi street, open since 2010 and consistently packed with office workers, couples, and regulars. The interior has a warm neighbourhood feel — counter seats, banquette sofas, and a terrace for fine evenings — and the cooking sticks to the honest bistro playbook: terrine maison, slow-cooked duck confit, grilled wagyu steaks, and seasonal tarts, all with a strong wine list focused on French bottles. Every meal begins with a cup of soup and bread (¥800 cover). The menu is course-only but with a wide selection of starters, mains, and desserts. Lunch (Tue–Fri only) serves the same dinner menu by advance reservation.
Address
4-chōme-4-16 Nihonbashihongokuchō, Chuo City, Tokyo 103-0021, Japan
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Contacts
Hours
Today
Closes soon12:00 – 14:0017:30 – 22:30
Monday
17:30 – 22:30
Tuesday
12:00 – 14:0017:30 – 22:30
Wednesday
12:00 – 14:0017:30 – 22:30
Thursday
12:00 – 14:0017:30 – 22:30
Friday
12:00 – 14:0017:30 – 22:30
Saturday
17:00 – 22:00
Sunday
Closed
Features
Reservations requiredNon-smokingCredit cards acceptedWarm neighbourhood French bistro with terraceDate, celebration, after-work dinner¥800 cover (soup and bread) per personCourse-only (starter + main + dessert; à la carte add-ons available)Outdoor terrace seatingFrench bistroDuck confit, terrine, wagyu steak, profiteroles
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Menu
* The menu was scanned by a user, not uploaded by the owner. There may be inaccuracies.
Starters
Main Dishes
Desserts
Starters
Crab and Avocado Tartare with Fresh Tomato Coulis
Delicate tartare of crab and avocado, served with a vibrant fresh tomato coulis. A refined French bistro opener.
¥1,600
Country-style Paté (Pâté de Campagne)
A rustic French terrine of coarsely minced pork, herbs, and spices — the classic bistro starter.
¥1,600
White Liver Mousse with Red Chicken Fondant
Smooth white liver mousse served with a silky chicken fondant made from red-fleshed chicken (akadori) stock. Elegant and rich.
¥1,600
Tasmanian Salmon Marinade with Quinoa Salad
Cured Tasmanian salmon in a light marinade, accompanied by a fresh quinoa salad.
¥1,600
Salmon, Turban Shell, Red Shrimp and Consommé Jelly
A composed starter of salmon, turban shell (tokobushi abalone), and red shrimp set in clear consommé jelly — visually striking and delicately flavoured.
¥2,000
Tiède of Tasmanian Salmon
Gently warm (tiède) preparation of Tasmanian salmon — a classic French technique where the fish is barely cooked, preserving its silky texture.
¥2,000
Baked Camembert Cheese Green Salad
Warm baked camembert served over a fresh green salad — a satisfying warm starter.
¥2,000
Main Dishes
Whey-fed Pork Roast
Roasted whey-fed pork (howaito pork), known for its exceptionally mild, sweet fat and tender flesh.
¥3,100
Beef Sirloin Roast Beef
Classic French-style roast beef made from beef sirloin.
¥3,600
Himawari Chicken Thigh Low-temperature Confit
Thigh of Himawari (sunflower-fed) chicken slow-cooked at low temperature for an impossibly tender and juicy result.
¥3,100
Beef Loin Steak
Grilled beef loin steak, cooked to order.
¥3,600
Young Chicken Sauté with Porcini Mushroom Cream Sauce
Sautéed young chicken breast or thigh, finished with an elegant porcini mushroom cream sauce.
¥3,100
Miyazaki Kirishima Black Pork Shoulder, Poêle-cooked
Shoulder of prized Kirishima black pork from Miyazaki, pan-roasted (poêlé) to develop a golden crust while staying juicy inside.
¥3,100
Barley-fed Beef Steak
Steak from barley-fed (oimugyu) cattle — known for its rich marbling and deep beefy flavour.
¥4,100
Kumamoto Ecome Beef, Grilled on the Net
Premium Ecome (eco-raised) beef from Kumamoto, grilled over an open wire net for an even char.
¥4,100
Beef Skirt Steak (Harami)
Harami (skirt/flap steak) — one of the most flavourful cuts, with a coarser grain and intense beefy taste, grilled to order.
¥4,100
Challans Duck Leg Confit
Classic French duck leg confit using premium Challans duck from the Vendée region of France — the gold standard for duck confit.
¥4,100
Premium Roast Beef
An upgraded, premium-grade roast beef preparation — a step above the sirloin option.
¥4,100
Duck Roast
Whole duck or duck breast roasted, likely served with a classic French sauce (jus or cherry).
¥4,100
Desserts
Seasonal Tart
A tart made with seasonal fruits or flavours — changes with the time of year.
¥850
Profiteroles
Classic French profiteroles: choux pastry puffs filled with cream and drizzled with warm chocolate sauce.
¥850
Otoko-mae Pudding (Bold Caramel Custard)
A dramatically flavoured caramel custard pudding — the name (「otoko-mae」, roughly “handsome man”) implies bold, confident sweetness with a strong caramel bitter edge.
¥850
Mont Blanc
The classic French-Japanese chestnut cream dessert, served as a swirl of chestnut purée over meringue or cream.
¥850
House-made Ice Cream and Sorbet Duo
Two scoops: one house-made ice cream and one house-made sorbet, both made in-house with seasonal flavours.
¥850