Terre de Truffle Tokyo, a restaurant specializing in truffle dishes, will be offering a special course meal using white truffles in all dishes from September 10, 2025.
The appeal of European white truffles
European white truffles are known as the "diamond of the forest" due to their rarity and unique aroma. These truffles grow quietly at the base of oak and poplar trees from autumn to winter, and are carefully sought out by skilled hunting dogs.
Characterized by a sensual and unique aroma, it is sometimes likened to an aphrodisiac. When freshly grated, white truffles are added to dishes, their delicate and elegant aroma stimulates the appetite. At Terre de Truffle Tokyo, we offer carefully selected white truffles, which continue to fascinate gourmets in Europe, at this time of year.
Course details
Enjoy the mellow aroma of fresh European white truffles and the harmony created by carefully selected seasonal ingredients.
Offer period: Until Wednesday, December 31, 2025
Course Name: Fresh White Truffes Course
Price: 25,000 yen per person
*White truffles are not included in the course price. They will be provided on the day at an additional cost depending on the quantity.
Food contents
[Amuse-bouche] Chestnut
[Amuse-bouche] Cheese tart
[Appetizer] Bigfin reef squid and fermented Chinese cabbage
[Egg dish] Shinshu soba
[Specialty] Potato cream sauce
[Fish dish] Golden eye snapper with kale
[Meat dish] Hitachi beef fillet and foie gras
[Rice] Takikomi gohan (seasoned rice)
[Dessert] Prune mascarpone cheese
*This is the menu for October and November. It will change from December onwards.
Enjoy the luxury of white truffles
This course allows you to choose and purchase the amount of white truffles you would like to use on the day, depending on the dish. By being able to decide the amount yourself, you can enjoy a more personalized gourmet experience.
As a guideline, 20g (per person) will cost between 40,000 and 80,000 yen. We can also discuss options to suit your budget, and we can also change to white truffles in addition to this course. Please feel free to contact us.