About Us

EUROPEAN SOPHISTICATION, JAPANESE DISCIPLINE.

WHY EPILOGUE?

Avid book readers will know that the epilogue refers to the last section of a book that contains the conclusion of the character’s journey. Once all is said and done, the epilogue is a lot like a story’s happily ever after. In other words, the epilogue has some of the most satisfying and enjoyable parts of the experience, the resolution of the trials and tribulations of each protagonist. This is exactly why we named our newest restaurant Epilogue.

With Epilogue, we worked with Japanese chefs to bring you the best of travel cuisine with our carefully curated menu, always bearing in mind that everything on the menu, each masterpiece, has to be the best that we could offer. Each of these chefs has a story—making pasta from scratch in Italy, baking the perfect wine bread, pairing wagyu with a handcrafted steak demi glace, or gently placing a Belgian chocolate dome on a heap of Italian gelato, and it is here in Epilogue that we bring them all together to showcase the culmination of each of their culinary journeys.

KODAWARI

In Japan, kodawari or meticulousness is not an individual trait, but a way of life. The country is known for taking basic ingredients and elevating them to the next level.

This is the very root of our brand concept. We work with chefs who all practice kodawari and they all take pride in pursuing excellence in their chosen culinary specialty. Every one of them has traveled to various parts of the world to learn and train in renowned restaurants and bakeries.

Our Chef

A MASTER OF HIS CRAFT​

CHEF HIROYUKI MENO


Chef Hiroyuki Meno is the most well-traveled out of all our chefs and his expertise is in French cuisine. He honed and perfected his craft working in various Michelin-starred restaurants such as the Domaine Les Haut Rochse in Loire, France, Le Pont de Ciel in Osaka, Japan, and L’Auberge De L’ill in Tokyo, Japan. He was also the executive chef of Brasserie Paul Bocuse and 1-star Maison Paul Bocuse, both in Tokyo, Japan, and the latter of which is a tie-up with the 3-star Restaurant Paul Bocue in Lyon, France.

Our Dishes

A FOCUS ON QUALITY INGREDIENTS

Menu

INTRODUCTION

(Appetizer)

 
3

Trio of Bruschetta: Shimeji Frito, Taleggio Cheese // Sauteed Button Mushrooms, Cherry Tomatoes, Calamari // Prosciutto, Figs

Salsiccia

House Italian Sausage with Green Olives, Cayenne Mayonnaise, Balsamic Glaze

Capri

Mozzarella di Bufala, Cherry Tomatoes,Basil, Extra Virgin Olive Oil

Seafood Tablet

Couscous with Mediterranean Vegetables, Marinated Calamari & Prawns, Feta, Balsamic Vinaigrette

PREFACE

(Soups and Salads)

 

Cerchio

Duo of Tomato-Thyme Cream & Fagioli Bianco Soup, Pancetta, Aged Reggiano

Forestier Quartet

Roasted Shimeji, Eryngii, Button & Portobello Potage, Cream, Truffle Oil

Epilogue Garden

Passionfruit-Vanilla Dressing, Mesclun, Asparagus, Beetroot, Lady Finger, Haricot Vert, Pumpkin Seeds

Signore Cardini

Harvest Salad, Coddled Egg, Walnuts, Boquerón Garlic Dressing, Shaved Parmesan, Crisp Bacon

 

HALF TITLE

(Tapas)

 
Tartufo Patatine

Handcrafted Russet Potato Chips, Truffle Oil (Option of sweet potato chips)

Tupå

Confit of Black Tiger Prawns, Eryngii, Garlic, Potatoes, Melba Toast

Plank

Assortment of Cheeses, Tomato Grissini, Apple & Fig Jam

Misto

A Medley of Gourmet Cold Cuts