01 / ABOUT THE PLACE
About this place
Choosing wines to go with the food is part of the pleasure of dining at Neki. One lunch guest recalled starting with a sparkling drink of green lemon and Dong Ding oolong tea, then pairing wine with the fish and roast pork. Another visitor appreciated the wine suggestions made to accompany each dish and noted enjoying a range of wines, including orange wine.
The cooking makes memorable use of ingredients and contrasting flavours. One dish paired yellowtail with grapefruit and olive-oil sauce, adding the saltiness of turnip and red ginger and the gentle bitterness of chrysanthemum flowers. Another featured slow-roasted pork with pistachio and charred spring onion sauce. A different lunch course was reported to include green pea soup with orange and mint; horse mackerel with aubergine and wakame; and scallop in a buckwheat-and-breadcrumb crust with kabosu sauce. The menu changes with the seasons, but dishes have included sautéed scallop with sea lettuce and white asparagus, as well as charcoal-grilled Ezo venison from Hokkaido. There is a choice between fish and meat.
Lunch options range from a 5-course menu with a choice of fish or meat to 6- and 8-course menus featuring both. Dinner is also offered in 6-, 7- and 9-course formats. Alongside wine, guests can choose an alcoholic pairing of 3 drinks at lunch or a non-alcoholic pairing of 3. Non-alcoholic options include sparkling ruby grapefruit with Nepalese tea and kombucha with lime and herbs, offering alternatives to match the meal without alcohol.
A good choice in Nihonbashi-Kabutocho for a meal built around seasonal dishes and thoughtful drink pairings.
