A restaurant where guests can experience what we believe in most – distilling the purest flavors of ingredients.
With the restaurant's concept of creating a "new normal of Western cuisine," guests can enjoy a modern fusion cuisine where Japanese seasonal ingredients are fully utilized and carefully cooked in Vermicular cookware, intensifying the natural flavors of each ingredient. Enjoy our carefully selected wine and delight in pleasant conversations with friends and family over a memorable meal that captivates all your senses – enjoy the Ultimate Vermicular experience.



Lunch 11:00~15:00 (L.O. 14:00)

※Priority will be given to guests who have made a reservation. Same-day reservations are accepted but are subject to seat availability. Reservations can be made by phone or in person.
※If you are late for your reservation and we cannot reach you within 30 minutes after your reservation time, we will treat it as a cancellation and your table may be given to other guests.

Dinner 17:30~22:30 (L.O. FOOD 21:30/DRINKS 22:00)

※Currently only prix fixe menus for dinner.

Closed on Wednesdays

Seating capacity

47 seats


Naoya Kobayashi

Born in Nagano Prefecture in 1982. He was a sous chef at Asakusa's Hommage before moving to France in 2012. He honed his skills at restaurants like Hostellerie Jérôme in the South of France and Garance in Paris before returning to Japan the following year. After serving as a chef de cuisine since the opening of Pirouette in 2014, he became the head chef at Vermicular House in Daikanyama in 2021. With an overarching theme of Ultimate Vermicualr Experience, the chef showcases the natural deliciousness of ingredients through elevated Vermicular meals.