Modern Kaiseki Cuisine Terra – 現代割烹Terra

Modern Kaiseki Cuisine Terra

  • Modern Kaiseki Cuisine Terra

Traditional and Innovative…
Japanese Cuisine from Australia.

In September 2017, Modern Kaiseki Cuisine Terra, the cutting-edge Japanese restaurant at Roppongi Crossing will make its debut. The menu is executed by Chef Teramoto, an innovative Japanese chef who, started out washing dishes in Australia, has been awarded Michelin stars and the title of Sydney’s Best Young Chef.
You will enjoy the superb visual presentation as well as the unique combination of Japanese cuisine with champagne and wine, the fusion of flavors Chef Teramoto brings from his earlier training experience in Australia.
Seasonal ingredients paired with wine selected by our sommelier allows you to experience the seasons of Japan with all five senses. Please enjoy!


 
 
 

Owner Tatsuya Teramoto
Born in Shimane. Trained to become a chef in Tokyo, and while he was there he set his goal to work in the kitchen in New York but dropped his plan due to the terrorist attack. Instead he moved to Australia on a working holiday visa and began working for a two Michelin star restaurant Yoshii. After 6 months working as a dishwasher, he got appointed to be the head chef.
First Asian chef to be chosen the Sydney’s Young Chef, and he has been invited all over the world to show his talent.
With his child’s arrival, he decided to move back to Japan. He took a position as a head chef at the restaurant Rin in Sangenchaya before opening Terra.



menu
These courses menu will change depending on the seasons.
A reservation must be made beforehand in order to ¥15,000 course and Vegetalian course.
Also A la carte will arrival after 22pm.



¥8,000 course
Appetizer
The Golden Egg of Hinai Chicken
With sea urchin or truffle
Sashimi
Seasonal selection of sashimi
Noodles
Cold soba topped with caviar and dashi foam.
Fish
Today’s fresh fish grilled on a cedar plank served with white radish chrysanthemum
Vegetables
Micro leaf salad with dried baby sardines
Rice
Charcoal-grilled Hida beef bowl topped with sea urchin
Seasonal pickles
Homemade pickled radish slices
Soup
Shijimi (freshwater clams) red miso soup
Dessert
Fresh ice cream
¥10,000 course
Appetizer
The Golden Egg of Hinai Chicken
With Sea Urchin or Truffle
Assorted appetizers
Pressed sushi with largehead hairtail from Kagoshima
Umeboshi(pickled plum) & red sea bream tempura
Colinky and white bitter gourd marinated in Tosazu (Bonito-flavored rice vinegar dressing)
Smoked scallops and seasonal fruit with egg vinegar dressing
Sashimi
Today’s Sashimi
Soup-type dish
Steamed turnip stuffed with seasonal fish and abalone, topped with thick shungiku (chrysanthemum leaves) sauce
Noodles
Cold soba topped with caviar and dashi foam
Meat
Charcoal-grilled Hida beef served with grated white radish topped with ginger shallot butter and XO sauce
Rice
Seasoned rice cooked with Matsutake mushroom or Bite-size Yuzu flavored thin wheat noodles
Seasonal pickles
Homemade pickled radish slices
Soup
Shijimi (freshwater clams) red miso soup
Dessert
Seasonal fresh ice cream and fruit
¥15,000
Appetizer
The Sublime Golden Egg of Hinai Chicken
Appetizer
Foie gras and Rausu-Kombu (Laminaria diabolica Miyabe) cooked in sweatened soy sauce
Smoked prawns and seasonal fruit with egg vinegar dressing
Sashimi
Today’s chef’s selection of sashimi
Umami
Today’s fresh fish and sake-steamed shark fin with thickened XO soy sauce
Soba
Cold soba topped with black abalone, young yuzu and Japanese ginger
Meat
Charcoal-grilled Hida beef
Rice
Prime sushi 3 pieces
Soup
Red miso soup with seasonal ingredients
Dessert
Fresh ice cream
Fruit
Seasonal fruit
Vegetalian course ¥8,000
Appetizer
Soup with Matsuake mushroom and Rausu-Kombu from Hokkaido
Sashimi
Vegetable sashimi with barley miso and grated wasabi
Salad
Ginger and baby leaf salad
Sushi
Vegetable sushi 4 pieces
Tempura
Mushroom tempura with matcha salt
Soba
Cold soba bowl
Miso-grilled
Miso glazed eggplant
Rice
Hinomaru (Japanese flag) tomato rice
Seasonal pickles
Seasonal fruit
A la carte
Golden egg signature(sea urchin/dried shiitake mushroom) ¥1,200
Fresh oyster of the day ¥600
Fresh oyster of the day(salmon caviar and yuzu lemon) ¥900
Fresh oyster of the day(caviar and aromatic Japanese pepper leaves) ¥1,100
Grilled oyster of the day ¥700
Assorted appetizers of the day ¥1,500
Sashimi of the day ¥1,800
Special Sashimi of the day ¥2,500
Tomato chilled ¥800
Chilled soba noodles, caviar, dashi foam ¥1,500
Charcoal grilled japanese chicken fragrant YUZU pepper ¥1,800
Fish dish of the day ¥2,000
Selection of tempura ¥1,800
Grilled fish MISO marinated black cod ¥1,500
Charcoal grilled Hida beef sirloin 50g ¥2,500
Charcoal grilled Hida beef fillet 50g ¥2,800
Today’s seasoned steamed rice ¥2,000
FUTOMAKI(SUSHI roll) ¥1,500
Red miso soup and clams ¥300
Today’s home made ice cream ¥600

 
 
 

 
 
 


 


Owner: Tatsuya Teramoto GM: Tomohisa Kato
Hours: 6PM – 4AM
Closed: Sundays
24 seats (private room available)
non-smoking (except in the private room with the use of Ploom TECH)
We accept Amex, Visa and Master cards. No electronic payment accepted.

 









ACCESS
One minute walk from Tokyo Metro Hibiya Line Roppongi station
Three minute walk from Toei Ooedo Line Roppongi station
Address: B1F Marusho Kobayashi Bldg.
5 Chome 1-1 Roppongi
Mitnatoku, Tokyo 106-0032