麹と野菜とワインの小さな台所 Minoみーの
Powered by Google
A cozy hidden-away dining bar on the third floor of a building in Kodemmacho, specialising in fermentation-forward cooking paired with natural wine. The owner-chef uses house-made shio-koji (salt-fermented rice malt) and other koji-based seasonings to bring out umami in vegetables and small plates without relying on heavy sauces. The intimate space seats just 14 guests and feels like a private dinner at a friend's home. The wine list leans toward organic and natural producers, with sake also available. No meat is the focus — vegetables and fermented ingredients take centre stage, making it a standout option for health-conscious diners.
Address
Japan, 〒103-0001 Tokyo, Chuo City, Nihonbashikodenmachō, 13−６ 3F kairakuen
Open in Google Maps
Hours
TodayLast order: 21:00
Opens soon17:30 – 22:00
Monday
Closed
TuesdayLast order: 21:00
17:30 – 22:00
WednesdayLast order: 21:00
17:30 – 22:00
ThursdayLast order: 21:00
17:30 – 22:00
FridayLast order: 21:00
17:30 – 22:00
SaturdayLast order: 21:00
17:30 – 22:00
Sunday
Closed
Features
Reservations recommendedCredit cards acceptedCozy hidden third-floor dining barIntimate dinners and wine eveningsFermentation-forward vegetable cuisineHouse-made shio-koji seasoned dishesNatural wine and sakeVegetable-focused menu14 seatsA la carte evening dining
AI Assistant
Ask about dishes, ingredients, allergens, or get personalized suggestions
Menu
* The menu was scanned by a user, not uploaded by the owner. There may be inaccuracies.
Starters and Small Plates
Vegetable Dishes
Main Dishes
Drinks
Starters and Small Plates
House-made Koji Seasonal Small Plate
A rotating seasonal small plate seasoned with house-made shio-koji (salt-fermented rice malt). The koji brings out natural umami from vegetables without heavy saucing. Changes with what the market offers.
Fermented Vegetable Starter
A light starter of seasonal vegetables prepared with koji-based fermentation. Crisp, tangy, and refreshing — sets the tone for the evening menu.
House-made Pickles
Selection of house-made pickles using the koji fermentation process. Served as an accompaniment or starter.
Seasonal Vegetable Salad
A composed salad of seasonal vegetables dressed with a koji-based vinaigrette. Fresh and nutrient-dense.
Vegetable Dishes
Seasonal Vegetables Koji-marinated
Fresh seasonal vegetables marinated in house shio-koji for a tender texture and deep umami. A showcase of the restaurant’s signature fermentation technique.
Steamed Vegetables with Koji Sauce
Gently steamed vegetables finished with a warm koji-based sauce. Light yet deeply flavourful.
Roasted Root Vegetables
Slow-roasted root vegetables (such as burdock, carrot, lotus root) caramelised to bring out natural sweetness. Seasoned with koji salt.
Main Dishes
Koji-brined Chicken Slow-roasted
Chicken marinated overnight in shio-koji, then slow-roasted for tender, juicy meat with crispy skin. The koji breaks down proteins for exceptional tenderness.
Chef's Vegetable and Koji Creation of the Day
A daily changing main dish featuring the chef’s creative use of koji and seasonal produce. May be a grain dish, warm vegetable plate, or fermented composition.
Drinks
Natural Wine
A curated selection of natural and organic wines from small producers. The list rotates seasonally and is chosen to complement the koji-forward vegetable cuisine.
White Wine
Natural white wines selected for freshness and minerality, pairing well with vegetable and fermented dishes.
Red Wine
Natural red wines with light to medium body, chosen to complement the umami-rich koji dishes.
Sake
Japanese sake selection available alongside the wine list. Pairs naturally with the fermentation-focused cuisine.
Non-alcoholic Drinks
Non-alcoholic beverage options available, including fermented drinks such as amazake (sweet fermented rice drink) or house-made infusions.