Monolith

Dining at Monolith, set between Shibuya and Omotesando, often begins with the restaurant's signature Monolith Egg. Presented in an eggshell-shaped vessel, the dish layers a delicate, lightly tart mousse over a soft, runny egg yolk, accented with the savory sweetness of bacon. Paired with warm house-made brioche, each bite brings out the layered richness of the preparation.

Many diners come specifically for the savoury pies baked in pastry crusts, which serve as the centerpiece of the meal. Beneath the aromatic, golden-brown crust lie rich fillings such as pigeon, veal, or foie gras, releasing deep aromas the moment the crust is cut open. Sauces enriched with black pepper or Périgueux truffle sauce soak into the flaky pastry, offering the unhurried satisfaction of classic French technique. Guests can choose from several pie variations as their main course.

Both lunch and dinner feature set courses such as Menu Monolith, progressing through structured, traditional preparations that include pâté en croûte, seasonal seafood courses, and thoughtful desserts. An extensive wine list is available, with pairing options tailored to complement each course.

The dining room is arranged primarily with table seating, maintaining a calm, focused atmosphere well suited to savoring each course. Reservations are required for both lunch and dinner, making advance booking essential for special occasions.