Vena

One of the pleasures of a course at Vena is seeing the combinations change from dish to dish. On one dinner visit, bluefin tuna tartare came with Kujo spring onion, Chinese cabbage and a green apple sauce. Other diners have enjoyed tuna tartare and a pairing of white asparagus with chorizo; one reported that the asparagus’s sweetness, the saltiness of Parmigiano and the chorizo’s heat worked well together. It is a dish to remember if you’re drawn to inventive combinations among the starters.

Pasta and risotto also feature among the courses diners have enjoyed. One visitor highlighted spaghetti with horsehair crab and rapeseed blossoms, while another recorded a 8-dish course that included sea urchin pasta. A creamy risotto served with wagyu beef cheek also drew praise. Another course featured risotto with beef tongue braised in red wine and black truffle. Dishes vary from visit to visit, so check when booking if there is a particular one you hope to try.

Some diners have looked forward to the wagyu steak, while others have mentioned a dish of beef fillet with cauliflower. One reported dessert course brought together mango, ice cream and flan, offering contrasting notes of sweetness and bitter caramel.

Diners’ reports offer a useful glimpse of the wine options. Some say they were recommended wines to accompany each course; others enjoyed a pairing selected to match the dishes. The restaurant is also described as having a wide range of wines. For an evening built around a succession of courses, choosing a glass to accompany each dish can add another dimension to the meal.

Visitors have reported dining alone at the counter as well as eating in a private room, so seating options appear to suit different occasions. Vena is on the north side of Ebisugawa Street, in Kagamiya-cho. Lunch is served on Tuesdays, Saturdays, Sundays and Mondays, and dinner is served every day except Wednesday. Reservations are recommended for both lunch and dinner, so book ahead if you’re planning to take your time over a course.