The theme of NéMo is “nature”. The interior design allows the sun glistens through the trees in the dining room, making guests feel like home.

Chef Nemoto, is exceptionally passionate about seafood, and sometimes buys directly from fishermen. The ingredients they used are carefully selected that some sashimi is even offered. For cooking, not only seafood, but also meat and vegetables are all carefully cooked over a slow fire. One of the most eye-catching dishes is the conger eel. The most popular dish is the frite of Tsushima (Nagasaki Prefecture) conger eel from Ueken, a popular wholesaler at Toyosu Market who is known for his connoisseurship of these eels, paired with macadamia nuts.

The attention to detail in cooking extends to the desserts as well, such as the truffle soufflé and other dishes to finish a meal that can only be enjoyed live in a restaurant. Wine pairings and tea pairings are also available, and the wines are selected from about 300 varieties from around the world, mainly from France. Manager Yuito Terashima, who served as chef sommelier at the two-star Beige Alain Ducasse Tokyo, adeptly proposes pairings to accompany each dish created by Chef Nemoto.