Grand des Gourmande
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A hideaway bistro tucked along a quiet residential street a few minutes from Kinshicho station, dedicated almost entirely to gibier (wild game). The self-described "food otaku" chef sources venison, wild boar, duck, and rabbit, slow-cooking each with a housemade fond de veau sauce refined over years of study. The dining room has a warm, casual feel with counter seating up front and an open terrace out back, suiting solo diners, couples, and small groups alike. Signature plates include Hokkaido Ezo venison roast, a wild boar pie, and a seasonal seven-course gibier omakase, all built around a wine list the chef takes seriously.
Address
Japan, 〒130-0022 Tokyo, Sumida City, Kōtōbashi, 1-chōme−8−１３ りゅうげつビル 1F
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Contacts
Hours
Today
Closes soon11:30 – 14:0018:00 – 22:30
Monday
Closed
Tuesday
Closed
Wednesday
11:30 – 14:0018:00 – 22:30
Thursday
11:30 – 14:0018:00 – 22:30
Friday
11:30 – 14:0018:00 – 22:30
Saturday
11:30 – 15:0017:30 – 22:30
Sunday
11:30 – 15:0017:30 – 22:00
Features
Outdoor terrace seatingNon-smokingReservations recommendedCredit cards accepted (Visa, Mastercard, JCB, Amex, Diners)Paid Wi-Fi availablePet friendly (terrace seating)Takeout availableWheelchair accessible entranceHideaway bistro on a quiet residential streetCounter and terrace seating, 21 seats total
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Menu
* The menu was scanned by a user, not uploaded by the owner. There may be inaccuracies.
Courses
Chef's Assorted Appetizer Platters
Signature Gibier Main Dishes
Signature Pasta Dishes
Cold Appetizers (Antipasto)
Charcuterie
Warm Appetizers
Quick Tapas
Courses
No.1 Popular Gibier Omakase Course (7 dishes)
A seven-course chef's tasting menu built around wild game: a surprising amuse-bouche, a colorful seven-item appetizer platter, a creamy red snow crab pasta, a gibier entree in clam broth, two main courses (roast Miyazaki wild boar and roasted Hokkaido Ezo venison), and a housemade custard tart for dessert. Recommended for first-time visitors. A wine pairing (6 glasses) can be added for an extra charge.
¥6,800
Casual Prix-Fixe Course, Choice of 4 Dishes
The restaurant's signature casual course: an amuse-bouche, a colorful appetizer, a rich crab and crab-miso cream pasta, and a main of herb-breaded pork shoulder. Appetizer and main can each be upgraded to a different dish for a supplement.
¥3,500
Gourmand's Special Gibier Course, Double Main (7 dishes)
A premium gibier tasting course for special occasions, featuring a double main course of Ezo venison and foie gras Rossini-style plus wild boar wrapped and baked in pastry, alongside the signature seven-item appetizer platter and a warm seasonal dish. Wine pairing suggested.
¥9,800
Chef's Assorted Appetizer Platters
Assorted Gibier Appetizers, 7 Kinds (1 serving)
A platter of seven small game-meat appetizers chosen by the chef for the day, for guests who want to sample a variety of dishes.
¥1,980
Assorted Gibier Appetizers, 5 Kinds (1 serving)
A smaller platter of five of the day's recommended game-meat appetizers.
¥1,580
Signature Gibier Main Dishes
Hokkaido Ezo Venison Roast with Poivrade Sauce
Roasted lean Hokkaido Ezo venison served with a classic French poivrade (peppercorn) sauce, aimed at lovers of red game meat.
¥2,680
Coarse-Ground Wild Boar Wrapped in Pastry with Red Wine Sauce
Coarsely ground wild boar baked in a pastry wrap, served with a rich, deep red wine sauce.
¥3,280
Roasted Miyazaki Wild Boar Thigh with Charcutière Sauce
Roasted wild boar thigh from Miyazaki prefecture, served with a tangy charcutière sauce made with gherkins and mustard.
¥2,880
Pan-Seared Duck Breast with Seasonal Fruit and Veal Stock Sauce
Pan-seared duck breast, described as the "king of gibier," served with a sauce of seasonal fruit and housemade veal stock (fond de veau).
¥2,680
New Zealand Lamb Shoulder Navarin with Couscous
New Zealand lamb shoulder slow-braised French navarin-style in a tomato stew, served with couscous.
¥2,980
Hungarian Rabbit Confit with Burnt Honey and Mustard Sauce
Slow-cooked confit of Hungarian rabbit, served with a sauce of caramelized honey and mustard.
¥2,880
Signature Pasta Dishes
Red Snow Crab and Crab Miso Tomato Cream Tagliatelle
Tagliatelle in a tomato cream sauce enriched with red snow crab and its rich crab miso (tomalley).
¥1,980
Sardine Confit and Semi-Dried Tomato Anchovy Bucatini
Bucatini pasta with confit sardine and an anchovy sauce made with semi-dried tomatoes.
¥1,880
Nagasaki Wild Boar and Spinach Bolognese Pappardelle
Wide pappardelle pasta with a bolognese-style ragu of wild boar from Nagasaki prefecture and spinach.
¥1,980
Ezo Venison-Stuffed Pasta with Almond Sauce (Paccheri)
Large tube paccheri pasta stuffed with Ezo venison, served in an almond sauce.
¥1,980
Cold Appetizers (Antipasto)
Chef's Favorite Horse Meat Tartare
Finely diced raw horse meat tartare, a personal favorite of the chef.
¥1,980
Burrata Cheese and Seasonal Fruit Caprese
A caprese-style dish pairing creamy burrata cheese with seasonal fresh fruit.
¥1,580
Muroto Raw Oyster with Kelp Dashi and Tomato Jelly (1 piece)
A single raw oyster from Muroto served with a clear jelly made from kelp dashi and tomato.
¥680
Charcuterie
Housemade Duck Prosciutto, 30-Day Cured
Duck prosciutto cured in-house for 30 days, served with carrot rapée; the chef's long-perfected recipe.
¥880
White Wine-Scented Free-Range Chicken Terrine
A terrine of free-range chicken scented with white wine, a popular dish since opening, best enjoyed with the housemade bread.
¥780
Cold Porchetta of Wild Boar Wrapped in Free-Range Chicken
Coarsely ground wild boar wrapped in free-range chicken, rolled and cooked, served cold; two meats in one appetizer.
¥880
Gibier Rillettes for Wine Pairing
Game meat simmered in red wine and worked into a smooth pâté-like rillette, served with housemade bread; made to pair with wine.
¥680
Mixed Gibier Pâté de Campagne
A classic French country pâté baked with fresh game meat, herbs, and spices.
¥980
Liver and Cacao Mousse with Pain d'Épices
A smooth mousse combining liver and cacao, served with slices of spiced pain d'épices bread.
¥780
Warm Appetizers
Mussels and Seasonal Vegetables Steamed in White Wine
Mussels and seasonal vegetables steamed in white wine, served piping hot in a Nambu cast-iron cocotte.
¥1,280
Duck and White Bean Vol-au-Vent
A creamy duck and white bean vol-au-vent, presented with a puff pastry lid used as a plate.
¥1,280
Bouillabaisse Topped with Pan-Seared Fresh Fish
A rich southern-French-style seafood soup (bouillabaisse) topped with a pan-seared fillet of fresh fish.
¥1,880
Quick Tapas
Marinated Olives
Olives imported from Europe, marinated in-house.
¥680
Danish Blue Cheese
A simple serving of Danish blue cheese, a light snack to go with wine.
¥680
Spanish Jamón
A representative cured Spanish ham, a classic pairing with wine.
¥780
Mild Pickles
House pickles made with reduced acidity, gentle enough even for those who dislike sour flavors.
¥550