The cellar table
Six seats among the crocks, at 12 degrees. Bring a jacket.
RestaurantLODE.
Everything on the menu is cured, fermented, or aged in the cellar under the room before it reaches a plate. Nothing arrives on the day it is served.
Nine courses · 24 seats · Wednesday to Sunday
Time does most of the cooking
Koji takes about 48 hours. A garum runs ten weeks. Miso sits for a year before anyone opens it. The kitchen upstairs finishes what the cellar has already spent months on.
Nine courses, one seating
Everyone sits down at the same hour and eats the same nine courses. It is the only way to serve something that was started a year ago.
View our menuSignature dishes
Brined in koji salt, served raw.
Two rooms you can take for the whole night
Enquire about both
The long room
Fourteen seats along one oak plank, for a single party.
Newsletter
We send one note when the menu changes, which is about every eight weeks.
