Katsuyoshi was first founded in Shizuoka, then opened a branch in Ningyocho, carrying the same name. The interior of the shop, a refurbished traditional home, uses vintage wood to convey a retro feel. Copper and lacquer crockery reinforce the mood. Manning the fryers is a dedicated tonkatsu chef. Katsuyoshi batters the meat lightly, using an original oil blend. Specially made sauce, salt with ume powder and wasabi from the Amagi area of the Izu Peninsula create the Katsuyoshi style.

Boucherie means ‘butcher shop’ in French and this bistro specialises in pork dishes from France, including homemade charcuterie, chargrilled bone-in loin and Panko-breaded grilled pig’s trotters; all made using Shizuoka pork. The chef serves mostly regional dishes he learned how to make in France. The cassoulet is a winter delight featuring stewed white kidney beans and pork.

Only à la carte options are available, because they want you to enjoy choosing what to order – you can even choose each item in the amuse-bouche. The appetisers incorporate seasonal ingredients, mostly seafood; they’re light and seasoned with citrus and herbs. The main dishes like duck and lamb are roasted simply, so as to bring out the natural flavours. They’ll also serve half portions or split them for sharing.

This bistro is run singlehandedly by an owner-chef who trained in Paris. He chose the name of the restaurant out of a desire to interact meaningfully with both customers and ingredients. Homemade charcuterie and cuisines from different areas line the blackboard. He sticks to the kinds of seasonings and portion sizes you find in France so as to give customers a taste of daily life there. Thanks to his friendly personality, there are many regulars.

At this restaurant named ‘The Bird’ in French, we recommend starting with the authentic French appetisers like rillettes and pâté that show off the owner-chef’s experience. He uses different kinds of chicken and rests them to draw out the flavour. Main dishes include chargrilled duck – the kind of chargrilling done here being possible only at a yakitori restaurant. He focuses on natural wines, and his background in French cuisine is apparent everywhere you look.

Second-generation owner Yokote took over the restaurant from Tsujimura but he carries on the same desire to serve reasonably priced tempura in a casual atmosphere. Emphasising freshness above all else, he chooses the seafood himself, having learnt to identify quality fish at markets. He also makes sure to serve ingredients like icefish, young ayu and oysters when they’re in season.