Värmen
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A collaboration between Daikanyama's celebrated seafood bistro Ata (Michelin-listed 10 consecutive years) and Niigata's CAVE DOCCI winery, Värmen occupies a refined second-floor perch at Tokyo Midtown Hibiya with a terrace overlooking Hibiya Park. The intimate 38-seat space — a 4-meter open counter, tables, a bar, and a breezy outdoor terrace — is perfect for a pre-theater drink or a leisurely dinner. The menu centers on signature bouillabaisse (four sizes, including live lobster), seasonal seafood small plates, and natural wines from the winery partner. Dinner is à la carte; lunch is set-menu only.
Address
Japan, 〒100-0006 Tokyo, Chiyoda City, Yūrakuchō, 1-chōme−1−２ 東京ミッドタウン日比谷 2F
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Contacts
Hours
TodayLast order: 14:00
Open now11:00 – 15:0018:00 – 22:30
MondayLast order: 14:00
11:00 – 15:0018:00 – 22:30
TuesdayLast order: 14:00
11:00 – 15:0018:00 – 22:30
WednesdayLast order: 14:00
11:00 – 15:0018:00 – 22:30
ThursdayLast order: 14:00
11:00 – 15:0018:00 – 22:30
FridayLast order: 14:00
11:00 – 15:0018:00 – 22:30
SaturdayLast order: 21:30
11:00 – 15:0015:00 – 16:3018:00 – 22:30
SundayLast order: 21:30
11:00 – 15:0015:00 – 16:3018:00 – 22:30
Features
Reservations recommendedCredit cards acceptedNatural wines from CAVE DOCCI (Niigata)Non-smokingWheelchair accessibleTerrace overlooking Hibiya ParkStylish bistro inside Tokyo Midtown HibiyaDates and special occasionsCounter, table, bar and open terraceSet menu at lunch, à la carte at dinner
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Menu
* The menu was scanned by a user, not uploaded by the owner. There may be inaccuracies.
Cold Appetizers
Aioli Seafood Plates
Warm Appetizers
Bouillabaisse
Main Dishes
Desserts
Cold Appetizers
Raw Oyster (per piece)
Fresh raw oyster served chilled. Photo shows 2 pieces; priced per piece.
¥700
Pear and Prosciutto Burrata
Creamy burrata cheese paired with sweet pear and delicate prosciutto — a rich, balanced cold appetizer.
¥2,100
Snow Crab and Avocado Guacamole
Chilled snow crab meat blended with creamy avocado guacamole. One of the restaurant's recommended starters.
¥1,500
Aged Yellowtail and Beet Ceviche
Aged yellowtail served ceviche-style with earthy beets — bright, acidic, and elegant.
¥1,950
Marinated Sea Bream with Kombu and Tomato
Sea bream marinated with umami-rich kombu kelp, served with sweet fruit tomatoes.
¥1,700
Smoked Bottarga Potato Salad
Creamy potato salad elevated with smoked karasumi (bottarga/dried mullet roe), adding a savory depth.
¥950
Assorted Charcuterie Platter
A selection of house charcuterie — ideal for sharing with wine at the bar or counter.
¥1,500
Herb, Cashew and Kale Salad
Fresh salad with two varieties of herbs, crunchy cashews, and nutritious kale.
¥1,200
Aioli Seafood Plates
Shrimp and Vegetable Aioli
Tender shrimp and seasonal vegetables served with house garlic aioli dipping sauce.
¥1,500
Spear Squid and Vegetable Aioli
Yari ika (spear squid) and vegetables served with aioli. Light and delicate.
¥1,500
Mussels and Vegetable Aioli
Mussels with seasonal vegetables and aioli sauce — a bistro classic.
¥1,500
Three Assorted Aioli Plates
All three aioli plates (shrimp, squid, mussels) served together — recommended for sharing.
¥3,500
Warm Appetizers
Tuna Neck (Grilled)
Richly flavored tuna neck grilled to perfection — an Ata-style bistro classic and one of the restaurant's recommended dishes.
¥1,600
Fish and Chips
Bistro-style fish and chips — crispy battered fish with fries.
¥1,600
Lobster and Mushroom Gratin
Rich gratin combining luxurious lobster with earthy mushrooms, baked until golden and bubbling.
¥2,800
Peperoncino Pasta with Green Peas and Sausage
Classic Italian-style pasta aglio e olio with green peas and flavorful salsiccia sausage.
¥2,000
Bouillabaisse
Sea Bream Bouillabaisse
The restaurant's signature dish — rich broth extracted solely from the bones and collar of domestically sourced sea bream, simmered with herbs. Recommended for finishing with risotto (add ¥700 per person).
¥3,800
Live Lobster Bouillabaisse
Premium bouillabaisse featuring a live lobster. Limited to one plate per day — the ultimate version of the house specialty.
¥7,000
Bouillabaisse Risotto Finish
Add rice to the remaining bouillabaisse broth for a luxurious risotto finish. Per person.
¥700
Main Dishes
Japanese Beef Sirloin Steak with Port Sauce
Thick-cut Japanese top sirloin steak served with a rich port wine sauce.
¥3,700
Roasted Venison with Pepper Sauce
Tender roasted venison with classic poivrade (black pepper and red wine) sauce — a recommended seasonal main.
¥4,000
Roasted Duck Breast with Marsala Sauce
Bulgarian duck breast roasted and served with sweet-savory Marsala wine sauce.
¥4,000
Herb-Crusted Australian Lamb Roast
Australian lamb roasted with a fragrant herb breadcrumb crust — tender inside with a crisp exterior.
¥4,500
Roasted Live Lobster and Claw Gratin
Whole live lobster roasted and served alongside a rich lobster claw gratin — the most luxurious main on the menu.
¥8,000
Desserts
Basque Cheesecake
Deeply caramelized Basque-style cheesecake — creamy at center, slightly burnt on top.
¥1,100
Sichuan Pepper Chocolate Cake
Rich chocolate cake with the floral tingle of Japanese sansho (Sichuan pepper) — an unexpected and memorable pairing.
¥950
Seasonal Ice Cream and Sorbet Platter
An assortment of seasonal ice creams and sorbets to finish the meal.
¥880