NéMo
Restaurant
Tokyo, Japan
NéMo Wine List
About NéMo
A keen angler since childhood, chef Kenichi Nemoto built Michelin-starred NéMo around his lifelong obsession with the sea. After training in France and a stint at Tokyo’s three-starred Quintessence, he struck out on his own, sourcing line-caught fish and pristine shellfish directly from fishers to craft delicate Japanese-French dishes that let the ingredients shine.
The sleek Aoyama dining room, with its natural wood furnishings and enthusiastic young staff, sets a relaxed tone for what follows. When we visited, a springtime menu opened with straw-smoked sakura masu trout and seasonal vegetables atop crisp socca flatbread, eaten taco-style with your hands. Then came a velvety hamaguri clam soup enriched with butter and kinome pepper leaf, poured over fresh wakame and bamboo shoot, followed by tempura of white asparagus beneath sweet raw shrimp and squid. Hokkaido flounder arrived perfectly pan-seared – skin a crisp golden brown, while the centre retained a pinkish luster. To close, canelés baked fresh before each service and infused with small-batch rum were served alongside a bespoke blend of herbal tea or coffee.
Head sommelier and manager Yuito Terashima oversees a list of around 800 bottles, anchored in France but drawn from across the globe – from grands vins to natural wines – in a borderless approach that mirrors the restaurant's diverse clientele. His wine service is engaging and unpretentious, revealing a depth of knowledge worn lightly. Since the kitchen centres on seafood, Champagne and whites feature prominently, with grower producers particularly well represented.
Burgundy is a region Terashima places particular emphasis on, while Jura – which he's watching closely as it gains momentum – adds a forward-looking edge. Beyond France, selections lean toward coastal regions and producers with a pronounced sense of minerality and umami.
A native of Nagano, one of Japan's most prominent wine-producing prefectures, Terashima brings a personal connection to the country's evolving wine scene. The pairing programme is well-developed, with three distinct tracks – “Diversity” (globe-spanning, free-form), “Terroir” (classical expressions), and “Prestige” (storied producers) – though Terashima maintains that a full bottle reveals a depth that pairing by the glass cannot.
Great for
- Burgundy
- Champagne
- Fine dining
- French wines
- Japanese wines
- Jura
More recommendations
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An extremely diverse list, reflecting both classics and recent trends. Very exciting to read, with too many options to choose from! [Gold Star: Best Long List, Star Wine List of the Year Japan 2026.]
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A great list of wines by the glass, displaying diversity and good prices. It is a big selection and right up until the end, you’ll find winey products such as Grappas from top producers and Marc de Bourgogne – among others. Very coherent. Mostly French, but what a selection! [Gold Star: Best By-the-Glass List, Star Wine List of the Year Japan 2026.]
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Impressively diverse, this wine list showcases a strong selection of Champagnes alongside a notable range of sparkling wines from beyond, presented with clear and informative detail throughout. [Gold Star: Best Sparkling Wine List, Star Wine List of the Year Japan 2026.]
Star Wine List Of The Year
- Best Long List Japan 2026
- Best By-the-Glass List Japan 2026
- Best Sparkling Wine List Japan 2026
- Best Austrian Wine List Japan, presented by Austrian Wine 2026
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