Neboke Marunouchi Japanese Restaurant
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Tosa Ryori Neboke is the Marunouchi outpost of a celebrated Kochi Prefecture cuisine specialist, tucked in the basement of Marunouchi MY PLAZA. The warm, rustic interior evokes the Pacific coast of Shikoku, setting the stage for bonito caught exclusively by traditional single-hook line fishing — the gold standard of katsuo. The menu centers on charcoal-grilled bonito tataki in soy and salt preparations, alongside rare Tosa delicacies like whale kushi katsu, shuto (salted bonito roe), Chambara clam, and Shimanto-raised chicken — a taste of Kochi's coastal bounty in central Tokyo.
Address
Japan, 〒100-0005 Tokyo, Chiyoda City, Marunouchi, 2-chōme−1−１ 明治安田生命ビル地下1階
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Hours
Today
Open now11:30 – 14:3017:00 – 22:00
Monday
11:30 – 14:3017:00 – 22:00
Tuesday
11:30 – 14:3017:00 – 22:00
Wednesday
11:30 – 14:3017:00 – 22:00
Thursday
11:30 – 14:3017:00 – 22:00
Friday
11:30 – 14:3017:00 – 22:00
Saturday
11:30 – 14:3017:00 – 21:30
Sunday
Closed
Features
Reservations recommendedRustic Shikoku coastal-style interiorTosa regional cuisine from Kochi PrefectureLine-caught bonito tataki, charcoal-grilledWhale, shuto (bonito roe), and Chambara clamA la carte and course options
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Menu
* The menu was scanned by a user, not uploaded by the owner. There may be inaccuracies.
Sashimi & Tataki
Tosa Delicacies & Snacks
Fried & Hot Dishes
Salads
Meat Dishes
Sushi
Desserts
Sashimi & Tataki
Charcoal-Grilled Bonito Tataki
Line-caught katsuo (bonito) quickly seared over rice straw flames, sliced and served with ponzu, grated ginger, and green onion. Smoky outside, silky-rare inside — the signature dish. 3 pieces ¥1,000 / 5 pieces ¥1,500.
¥1,500
Salted Bonito Tataki
The same straw-smoked line-caught bonito tataki, seasoned with salt and served with citrus ponzu and condiments. Cleaner and more delicate in flavour than the soy-based version.
¥1,650
Sea Eel Sashimi
Fresh conger eel (anago) sliced and served raw, a prized item from Kochi's coastal waters. Mild, clean flavour with a smooth, tender texture.
¥1,500
Bonito Sashimi
Raw line-caught bonito served as traditional sashimi — richer and more full-flavoured than standard tuna, with a deep oceanic taste and firm texture.
¥2,000
Morning-Caught Natural Fish Sashimi Platter
A multi-fish sashimi platter featuring the morning's freshest catch from Kochi Prefecture, delivered daily. Selection varies by availability. Per person.
¥2,000
Tosa Delicacies & Snacks
Shuto (Salted Bonito Entrails)
Shuto is a traditional Tosa preserved delicacy: bonito entrails cured in salt and aged, producing an intensely umami, slightly funky condiment. Eaten in small amounts with rice or sake.
¥500
Dromae (Fresh Young Anchovies)
Fresh raw juvenile anchovies from Kochi — eaten immediately after harvest, dressed with soy and citrus. Rare even in Japan; a true Tosa regional specialty.
¥600
Tosa-style Fish Cake
Handmade fish cake in the Kochi tradition — more rustic and firmly textured than standard kamaboko, with a pronounced seafood flavour.
¥800
Whale Kushi Katsu
Skewered whale meat breaded and deep-fried in the kushi katsu style. A rare and traditional Tosa ingredient with a mild, slightly gamey flavour and tender bite. 2 pieces.
¥900
Dried Mejikari
Mejikari (bigeye tuna) dried and served as a flavourful drinking snack. Concentrated oceanic umami and a chewy, satisfying texture.
¥900
Smoked Whale Belly
Whale belly meat cold-smoked to a tender, richly flavoured result. Served thinly sliced — a traditional Tosa ingredient with a distinctive deep, savoury taste.
¥1,500
Chambara Clam
A small turban-shell clam unique to Kochi's coast, named for the sword-fighting (chambara) style of their spiky shells. Boiled or grilled; briny, tender, and slightly sweet.
¥1,500
Fried & Hot Dishes
Fried Conger Eel
Fresh conger eel lightly battered and deep-fried until crispy on the outside and tender within. Mild, delicate flavour with a satisfying crunch.
¥1,400
Homemade Bonito Croquette
House-made croquette with a bonito-based filling, golden-fried with a crispy breadcrumb crust. Rich and savoury with the distinct character of Tosa katsuo.
¥700
Tosa-style Tempura
Tempura using Tosa's regional ingredients — lightly battered and fried to a crispy, grease-free finish. Seasonal contents reflect the produce available from Kochi.
¥600
Salads
Tosa-style Eggplant Salad
Roasted or grilled eggplant prepared in a Tosa regional style — typically with a ponzu or dashi-based dressing and garnishes like myoga ginger. Refreshing and smoky.
¥900
Seasonal Vegetable Salad
A fresh salad featuring seasonal vegetables sourced from Kochi Prefecture. Dressed simply to highlight the quality of the produce.
¥900
Meat Dishes
Roast Tosa Wagyu
Sliced roast beef from Tosa Wagyu — a regional black-haired wagyu breed from Kochi Prefecture, known for its well-balanced marbling and clean, rich flavour.
¥1,800
Tosa Fried Shimanto Chicken
Free-range chicken from the Shimanto River region of Kochi, deep-fried karaage style. Juicy, flavourful, and with the distinctive character of Shimanto's clean-water-raised poultry.
¥880
Sushi
Tosa Maki Sushi
A regional roll in Tosa style — typically featuring bonito, ginger, and local ingredients wrapped in seasoned rice and nori. A distinctive regional take on the classic maki.
¥1,300
Grilled Mackerel Sushi Roll
Pressed or rolled sushi using grilled mackerel as the main ingredient — rich and smoky, with the oily fish balancing the vinegared rice.
¥1,500
Desserts
Buntan Citrus Sherbet
Refreshing sorbet made from buntan (Japanese pomelo), a large citrus fruit cultivated in Kochi Prefecture. Clean, fragrant, and gently sweet with a slight bitterness.
¥500