Chef's Table at Margotto （Chef's Table at Margotto（マルゴット））

Margotto e Baciare is a specialty restaurant dedicated to the indulgence of the finest fresh truffles. Led by Chef Kenta Kayama—who refined his craft at acclaimed establishments including Restaurant Monna Lisa, japanese cuisine kanda, L’ATELIER de Joël Robuchon, Restaurant Ryuzu, and Quintessence—the kitchen presents top-quality truffles alongside captivating seasonal cuisine that engages the senses.

Immerse yourself in the alluring aroma of fresh truffles, paired with elegantly composed dishes that highlight the best of each season.

・Seating is at the counter.

・The course price includes the cost of truffles, with approximately 3 to 4 dishes featuring fresh truffles.

・For a more generous portion, please feel free to consult with our staff upon arrival.

■ Truffle Calendar

January to May: Winter Black Truffle from Périgord, France

May to June: Other seasonal truffles

July to September: Winter Black Truffle from Tasmania, Australia

October to December: Winter White Truffle from Alba, Italy

• Price Range:

  Dinner: USD 195.02 - USD 195.02

• Dietary restrictions / Allergies:

  If you have any specific food allergies or ingredients you cannot consume, please inform us in advance. Unfortunately, we cannot accept reservations if there are ingredients that you cannot eat within a wide range.

• Arrival time:

  Please arrive 5 minutes before your reserved time to ensure a timely start of your meal. If you do not contact us and exceed your reservation time, it will be automatically canceled.

• Dress Code:

  Dress code is smart casual (Please refrain from wearing T-shirts, shorts, and sandals when you visit.)

• Children:

  Guests aged 16 and above are welcome.

• Others:

  We kindly ask for your consideration regarding excessive perfume or fabric softener fragrances.