Nihao
- 2F, 2-27-4 Nishihara, Shibuya-ku, Tokyo, 151-0066, Japan
- ¥ · Dumplings
MICHELIN Guide’s Point Of View
The owner-chef learned dim sum from a Chinese artisan during his time training. When he went out on his own, he chose to specialise in boiled, grilled and deep-fried gyoza dumplings. Rather than using minced meat, he chops the pork with a Chinese knife to give it texture. The chewy boiled gyoza is prepared after the order is received. The grilled and deep-fried gyoza are fragrant and juicy and you can order however many you want of each.
Facilities & Services
- Air conditioning
- Booking essential
- Cash only
- Counter dining
+81 3-3465-0747
SUSHI SOTATSU
- 1-58-7 Hommachi, Shibuya-ku, Tokyo, 151-0071, Japan
- ¥¥ · Sushi
MICHELIN Guide’s Point Of View
The restaurant is named after Tawaraya Sotatsu, the 15th–16th-century painter famed for his Wind God and Thunder God screen paintings. The basket clam ichiban-dashi is a thoughtful touch, meant to soothe the liver before drinking. The relaxed way of ordering sushi one item at a time underscores why having a ‘neighbourhood sushi bar’ is so enjoyable. Transparent billing (without any evasive ‘market prices’) is reassuring. Sushi the way it was meant to be is back.
Facilities & Services
- Air conditioning
- Booking essential
- Counter dining
- Credit card / Debit card accepted
- Mastercard credit card
- Visa credit card
+81 3-3374-1650
Concerto
- B1F, 1-29-5 Uehara, Shibuya-ku, Tokyo, 151-0064, Japan
- ¥¥ · Italian
MICHELIN Guide’s Point Of View
While based on Italian, the dishes are unique in their use of domestic ingredients such as seaweed and citrus fruits. An example of this is the hamo fritters with ume sauce. As the name ‘Concerto’ suggests, you’ll be treated to a harmonious performance by chef Iguchi, the conductor, and sommelier Harada, the concert master. The Italian dishes, Japanese ingredients, and wine from various countries come together to create a symphony.
Facilities & Services
- Air conditioning
- American Express credit card
- Booking essential
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Particularly interesting wine list
- Visa credit card
Kigaruniwashoku Dan
- 1-33-12 Uehara, Shibuya-ku, Tokyo, 151-0064, Japan
- ¥¥ · Izakaya
MICHELIN Guide’s Point Of View
The great variety on the menu makes for a truly diner-friendly culinary experience, with a broad selection of dishes offered. It ranges from familiar dishes like cold tofu and potato salad, to more ambitious items like fruit shiraae, and steamed head or kabutoni of fresh fish from Owase City in Mie Prefecture. There are also dishes like pasta or curry to finish with. This is a restaurant for the freewheeling enjoyment of all kinds of food.
Facilities & Services
- Air conditioning
- American Express credit card
- Booking essential
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
Nakatogawa
- 2F, 1-33-12 Uehara, Shibuya-ku, Tokyo, 151-0064, Japan
- ¥¥ · Izakaya
MICHELIN Guide’s Point Of View
At this restaurant, you’ll find a blend of Japanese and traditional Italian dishes. The owner-chef trained extensively in Italian cuisine before opening his own restaurant. Standard menu items include caprese and several kinds of handmade pasta. He also prepares dishes he enjoyed as a child, such as shiraae, nimono and rice cooked in an earthenware pot. Being able to enjoy genuine dishes in a casual izakaya-like atmosphere is also appealing.
Facilities & Services
- Air conditioning
- American Express credit card
- Booking essential
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
+81 3-6416-8086
Andagyoza
- 3-21-2 Nishihara, Shibuya-ku, Tokyo, 151-0066, Japan
- ¥ · Dumplings
MICHELIN Guide’s Point Of View
The speciality here is healthy boiled gyoza dumplings, offered in four varieties. Light on the stomach, the fillings include ginger, Szechuan pickles and curry. As no garlic or Chinese chives are used, they won’t stay on the breath, and this makes them popular with diners. If you want to try all of them, we recommend the teishoku. There are also some unique items such as wood ear mushroom stew and mapo tofu made without oil.
Facilities & Services
- Air conditioning
- American Express credit card
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Reservations not accepted
- Visa credit card
Information
jeeten
- 3-2-3 Nishihara, Shibuya-ku, Tokyo, 151-0066, Japan
- ¥¥ · Chinese
MICHELIN Guide’s Point Of View
Based on yakuzen (medicinal food), the fare at Jeeten is wonderful for physical health. Owner-chef Katsuhiko Yoshida serves Chinese home cooking arranged in his own style. The steamed shrimp rolls use bean starch sheets instead of rice-flour wrappers. Steamed gyoza dumplings are accompanied by vinegar soy sauce into which whole grain mustard has been dissolved for a Western touch. Coconut milk is paired with warabimochi rather than tapioca. The flavour of each has a warmth that soothes the soul.
Facilities & Services
- Air conditioning
- American Express credit card
- Booking essential
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
+81 3-3469-9333
REI
- 10-8 Motoyoyogicho, Shibuya-ku, Tokyo, 151-0062, Japan
- ¥¥ · Chinese
MICHELIN Guide’s Point Of View
The chef here aims to offer urban-style ‘main street Chinese’ food and, in support of this, he went for a modern decor and plays Western music. The à la carte menu includes everything from home-style dim sum such as gyoza dumplings and shumai steamed dumplings to orthodox dishes like steamed chicken with spicy sauce and stir-fried seafood with XO sauce. His principle is to make the most of the ingredients based on his experience in Cantonese cuisine.
Facilities & Services
- Air conditioning
- American Express credit card
- Booking essential
- Credit card / Debit card accepted
- Diners Club credit card
- Mastercard credit card
- Visa credit card
Le cabaret
- 8-8 Motoyoyogicho, Shibuya-ku, Tokyo, 151-0062, Japan
- ¥¥ · French
MICHELIN Guide’s Point Of View
Enjoy traditional dishes that you select from the blackboard, together with natural wine. The vegetable crudité and steak frites with mustard are imbued with true French spirit. Being simple, the dishes go well with wine and there’s a naturalness to the dishes here not found in haute cuisine. The red leather benches and compact layout evoke a Parisian bistro.
Facilities & Services
- Air conditioning
- American Express credit card
- Booking essential
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Particularly interesting wine list
- Visa credit card
+81 3-3469-7466
Shikigohan Harema
- 1-1-20 Uehara, Shibuya-ku, Tokyo, 151-0064, Japan
- ¥¥ · Japanese
MICHELIN Guide’s Point Of View
“You know the cook by their food” is how the saying goes, and here you’ll enjoy home-style dishes earnestly prepared by a friendly and hospitable female owner-chef. You order a set menu and, if that’s not enough, you can add to it. Specialities include nikujaga and cutlet on rice with sauce. We recommend ending the meal with the rice cooked in an earthenware pot. It’s a fun atmosphere where you’ll find a ray of sunshine even if it’s raining outside.
Facilities & Services
- Air conditioning
- American Express credit card
- Booking essential
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Notable sake list
- Visa credit card
Mar de Cristiano
- 1-3-12 Tomigaya, Shibuya-ku, Tokyo, 151-0063, Japan
- ¥ · Portuguese
MICHELIN Guide’s Point Of View
Seafood-centred Portuguese dishes are made with Japanese seafood. With half of Portugal surrounded by ocean, its cuisine is characterised by heavy use, naturally, of fish, and also of rice and vegetables. Other dishes feature local cuisine with the chef’s special touch, like homemade bacalhau (dried and salted cod) croquettes, octopus tempura, homemade cold smoked tuna and mackerel tartare.
Facilities & Services
- Air conditioning
- American Express credit card
- Booking essential
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Particularly interesting wine list
- Visa credit card
Shizuru
- 3F, 1-3-12 Tomigaya, Shibuya-ku, Tokyo, 151-0063, Japan
- ¥¥ · Japanese
MICHELIN Guide’s Point Of View
The husband-and-wife team provide warm hospitality, and the reasonable pricing speaks of their personable ways. Based on the chef’s experience with kaiseki cuisine, seasonal flowers are arranged, and the chopsticks are wetted out of respect for traditional etiquette. While adding an extra touch to items such as the hassun and soups, the chef lets the natural flavours speak. Chargrilled specialities like tilefish and ayu are also a treat.
Facilities & Services
- Air conditioning
- American Express credit card
- Booking essential
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
+81 3-3481-6708
Cristiano’s
- 1-51-10 Tomigaya Shibuya-ku, Tokyo, 151-0063, Japan
- ¥ · Portuguese
MICHELIN Guide’s Point Of View
Portuguese cuisine seems distant yet familiar to Japanese people. The word ‘Takoten’ is often heard in kitchens and dining halls and refers to the octopus fritters that recreate the local tastes of Portugal and is also the roots of tempura. Local wine brings out the flavour of this local-style cuisine – flavours that win over the local palate with tastes that seem somehow familiar. The owner-chef’s speciality is bacalhau (dried cod).
Facilities & Services
- Air conditioning
- American Express credit card
- Booking essential
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Particularly interesting wine list
- Visa credit card
Kinoshita
- 3-37-1 Yoyogi, Shibuya-ku, Tokyo, 151-0053, Japan
- ¥¥ · French
MICHELIN Guide’s Point Of View
In the 1980s, Kazuhiko Kinoshita hadn’t yet found his goal in life. Then, just before turning 30, he chose to pursue French cuisine as his life’s work. He never considers his dishes to be “perfected” – while respecting tradition, he seeks to evolve on a daily basis. A prime example of this is the soupe de poisson, which he has been modifying since first opening. The portions are generous, for the full enjoyment of each dish.
Facilities & Services
- Air conditioning
- American Express credit card
- Booking essential
- Cash only – lunch
- Counter dining
- Diners Club credit card
- JCB
- Mastercard credit card
- Particularly interesting wine list
- Visa credit card
Los Reyes Magos
- 5-55-7 Yoyogi, Shibuya-ku, Tokyo, 151-0053, Japan
- ¥¥ · Spanish
MICHELIN Guide’s Point Of View
The exotic mood of the interior and the gracious reception by the proprietress puts the diner in a sunny mood. The signature menu here is the Catalonian cuisine, a bequest from the previous chef . Pickled sardines impart the scent of olive oil and lemons. Hand-cut uncured ham and Catalonian tomato bread are made for each other. The marinera is a seafood paella made with mussels and shrimp. Each item is authentically Catalonian through and through.
Facilities & Services
- Air conditioning
- American Express credit card
- Booking essential
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
+81 3-3469-8231https://www.los-reyes-magos.net/
yoyonam
- 5-66-4 Yoyogi, Shibuya-ku, Tokyo, 151-0053, Japan
- ¥¥ · Vietnamese
MICHELIN Guide’s Point Of View
Locals know the Yoyogi Fifth District (Go-chome) area as ‘Yoyogo’. Change the ‘go’ to the Vietnamese word for five, ‘nam’, and you get Yoyonam, expressing the owner’s desire to earn the love of its community. The fare consists of arrangements of Vietnamese home cooking, such as spring rolls and bánh xèo (crispy, rice-stuffed pancake). The use of Vietnamese tableware and Sông Bé pottery fosters an authentic atmosphere, while the sounds of the passing trains remind you you’re in Yoyogo.
Facilities & Services
- Air conditioning
- American Express credit card
- Booking essential
- Cash only – lunch
- Counter dining
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
+81 3-6407-1545
roku
- 4-1-6 Yoyogi, Shibuya-ku, Tokyo, 151-0053, Japan
- ¥¥ · French
MICHELIN Guide’s Point Of View
Chef Shimpei Sasagawa opened this ‘confectionery and cuisine shop’ with his pâtissier wife. The name, meaning ‘six’, comes from their birthday month and was chosen to be easy for the local residents to remember. Wild vegetables in spring and mushrooms in autumn are sent from his hometown of Kiso, Nagano; he also picks them himself. The speciality is wild game. A rice dish is served at the end for a more casual French dining experience. His wife’s handmade cakes are a source of pride.
Facilities & Services
- Air conditioning
- American Express credit card
- Booking essential
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
+81 3-6276-8454
Shoto Lamp
- 2-14-5 Shoto, Shibuya-ku, Tokyo, 150-0046, Japan
- ¥¥ · Izakaya
MICHELIN Guide’s Point Of View
Owner-chef Nobuhiro Kakinoki does not put out menus for the food or the sake. Rather, he values conversation with his customers and works out a menu based on how they feel that day. The meal starts with freshly fried satsuma age, a local dish from his hometown. Also popular are the potato salad with smoked mackerel and pickled ginger, and soft-boiled eggs inside meatballs. Warm lamplight illuminates the restaurant sign.
Facilities & Services
- Air conditioning
- American Express credit card
- Booking essential
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Notable sake list
- Visa credit card
+81 3-5738-7019
SUSHI KOURIN
- B1F, 11-10 Kamiyamacho, Shibuya-ku, Tokyo, 150-0047, Japan
- ¥¥ · Sushi
MICHELIN Guide’s Point Of View
It makes perfect sense when you learn this is the sister establishment of Sotatsu in Hatsudai. The restaurant is named after Edo period painter Ogata Korin (1658-1716) of the Rinpa school – it was during his lifetime that nigiri first appeared at food stalls. Owner-chef Shinji Nitta is an admirer of Hanaya Yohei, said to have invented nigiri, and takes orders for single pieces as is tradition. Don’t miss the typical edomae toppings like tuna, gizzard shad and anago.
Facilities & Services
- Air conditioning
- Booking essential
- Counter dining
- Credit card / Debit card accepted
- Mastercard credit card
- Visa credit card
+81 3-6407-9516
Pork Vindaloo Taberu Fukudaitoryo
- 2F, 41-26 Udagawacho, Shibuya-ku, Tokyo, 150-0042, Japan
- ¥ · Curry
MICHELIN Guide’s Point Of View
Pork vindaloo from Goa on the west coast of India has its roots in the pork cuisine of Portugal. The sourness of vinegar blends with the spices, as the curry is made with vinegar rather than wine. The name of the shop means ‘vice president’ and is a pun on former US vice president Al Gore, whose name sounds like ‘Goa’. We’re looking forward to the day when this restaurant assumes the presidency of the curry world.
Facilities & Services
- Air conditioning
- Cash only
- Counter dining
- Reservations not accepted
Kotaro
- 28-2 Sakuragaokacho, Shibuya-ku, Tokyo, 150-0031, Japan
- ¥¥ · Izakaya
MICHELIN Guide’s Point Of View
The pork used in the steamed dumplings and minced cutlets was raised by an acquaintance in the owner-chef’s hometown. He limits the number of breweries he gets his sake from so that he can maintain closer and more meaningful contact. The owner-chef is from Kagawa, a prefecture famous for its udon, so we recommend ending the meal with his homemade-style udon. The full-bodied noodles can be enjoyed with broth or with raw egg and butter poured over them.
Facilities & Services
- Air conditioning
- American Express credit card
- Booking essential
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Notable sake list
- Visa credit card
+81 3-5428-5705
Katsuo Shokudo
- B1F, 7-12 Uguisudanicho, Shibuya-ku, Tokyo, 150-0032, Japan
- ¥ · Japanese
MICHELIN Guide’s Point Of View
Inspired by her grandmother’s miso soup and the sight of her making fresh bonito shavings, Mai Nagamatsu is telling the world about the wonders of katsuo-bushi. In constant search of the best bonito, she tours producing regions and visits fishermen. Generous portions of fresh bonito shavings are heaped on top of rice and served with miso soup. She thanks each departing customer with her trademark farewell, Arigatsuo! – expressing gratitude that springs from her grandmother’s love.
Facilities & Services
- Air conditioning
- Cash only
- Counter dining
- Reservations not accepted
+81 3-6877-5324
bépocah
- 2-17-6 Jingumae, Shibuya-ku, Tokyo, 150-0001, Japan
- ¥¥ · Peruvian
MICHELIN Guide’s Point Of View
The yellow colonial-style façade and red-walled interior are emblematic of Peru. The chef, a third-generation Peruvian of Japanese descent, colours his cuisine with the traditional hues of red, yellow, green and purple. Aji limo chili peppers and quinoa are essential elements of his cuisine. Pisco sour, made from a distilled spirit called pisco, is the national cocktail of Peru. Exotic ambience and authentic cuisine will sweep you away on a Peruvian adventure.
Facilities & Services
- Air conditioning
- American Express credit card
- Booking essential
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
+81 3-6804-1377https://www.bepocah.com/
Arrocería Sal y Amor
- B1F, 12-19 Daikanyamacho, Shibuya-ku, Tokyo, 150-0034, Japan
- ¥¥ · Spanish
MICHELIN Guide’s Point Of View
With paella on offer from various parts of Spain, it feels as though you’re on a trip. The birthplace of paellas, the Valencia-style is made with from the produce of the land, such as chicken and rabbit, while the Catalonia-style includes the bounty of the ocean in the form of black squid ink. Also noteworthy is the zosui-style paella made in a caldero, or iron ‘cauldron’. The unique local dishes, from the appetisers to the dessert, are appealing.
Facilities & Services
- Air conditioning
- American Express credit card
- Booking essential
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
+81 3-5428-6488https://www.vandk.jp/restaurant/arroceriasalyamor/
Äta
- 2-5 Sarugakucho, Shibuya-ku, Tokyo, 150-0033, Japan
- ¥¥ · French
MICHELIN Guide’s Point Of View
‘Port town bistro’ is the concept here. Various seafoods can be found on the blackboard. The bouillabaisse speciality features seafood, spices and herbs that all come together in the soup. You’ll find everything from familiar dishes like aioli and roasted shrimp to unique ones, like cold smoked mackerel. The ship cabin-like space also makes for the feel of a cruise.
Facilities & Services
- Air conditioning
- American Express credit card
- Booking essential
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
+81 3-6809-0965http://ata1789.com/
falò
- B1F, 14-10 Daikanyamacho, Shibuya-ku, Tokyo, 150-0034, Japan
- ¥¥ · Italian
MICHELIN Guide’s Point Of View
The char-grilled items are the main draw at this ‘open-fire (falò) Italian’ eatery. Chef Kashimura was captivated by the dramatic sight of sizzling chunks of meat and the flavour of the meat at the first barbecue he experienced. The fish warayaki, scorched as if smoked in burning straw, is a favourite, as is the porchetta, slow-grilled for over an hour. The subtle fragrance of charcoal enfolds the ingredients. Seating is arranged as if customers are sitting around a bonfire.
Facilities & Services
- Air conditioning
- American Express credit card
- Booking essential
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
+81 3-6455-0206https://falo-daikanyama.com/
bistro Tiroir
- 2-13-1 Jingumae, Shibuya-ku, Tokyo, 150-0001, Japan
- ¥¥ · French
MICHELIN Guide’s Point Of View
Tiroir is French for ‘to pull out’, like a drawer. The antique-accented interior recalls a French bistro, with the ornamentation on the drawers lending a distinctive feel. On the diverse menu, offerings range from bistro items such as salad of baked goat cheese to classically inspired dishes, such as the apple pie of boudin noir. The wide selection of dishes he can pull out tells of the chef’s experience.
Facilities & Services
- Air conditioning
- American Express credit card
- Booking essential
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
+81 3-6804-1269https://www.bistro-tiroir.com/
Ryukyu Chinese Dining TAMA
- 2-3-2 Shibuya, Shibuya-ku, Tokyo, 150-0002, Japan
- ¥¥ · Okinawa Cuisine
MICHELIN Guide’s Point Of View
The owner-chef was raised by a Chinese father and Okinawan mother. He learned Japanese cooking but opened this restaurant to pay homage to his roots. He serves dishes from both cultures, including sausage, goya chanpuru and spicy chicken. The Ryukyu mapo tofu made with goat meat—a familiar item in Okinawa—is unique. He also uses Japanese techniques that make use of kombu and katsuo dashi to add a creative touch.
Facilities & Services
- Air conditioning
- American Express credit card
- Booking essential
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
+81 3-3486-5577https://www.tama2007.jp/
Ăn Ði
- 3-42-12 Jingumae, Shibuya-ku, Tokyo, 150-0001, Japan
- ¥¥ · Vietnamese
MICHELIN Guide’s Point Of View
The concept here is that of a place where you can enjoy modern Vietnamese cuisine and wine. There are a variety of Vietnamese dishes featuring an abundance of vegetables and herbs and incorporating Japanese elements, such as fresh shrimp spring rolls eaten with fish sauce and citrus sauce, and tea leaf salad with fermented Yame tea. The butter sauce, used in the set menu, shows off the chef’s background in French cuisine.
Facilities & Services
- Air conditioning
- American Express credit card
- Booking essential
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Particularly interesting wine list
- Visa credit card
+81 3-6447-5447
Tonkatsu Nanaido
- 3-42-11 Jingumae, Shibuya-ku, Tokyo, 150-0001, Japan
- ¥ · Tonkatsu
MICHELIN Guide’s Point Of View
This restaurant was opened by a yakitori chef who loves tonkatsu. The standard offering is brand name pork from Yamagata, but he uses pork from all over Japan. The selling point is the crispy texture of the batter. He fries it in lard because that’s what he was raised on, growing up in the working-class east end of Tokyo. Also, in the course of his main occupation he has acquired an eye for chicken, apparent in the free-range chicken cutlet.
Facilities & Services
- Air conditioning
- American Express credit card
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Reservations not accepted
- Visa credit card
+81 80-8190-1331
BRAMASOLE
- 3-42-5 Jingumae, Shibuya-ku, Tokyo, 150-0001, Japan
- ¥¥ · Italian
MICHELIN Guide’s Point Of View
The menu is a testament to the chef’s experience of travelling throughout Italy. He’s particularly fond of Emilia-Romagna and Sicily, so it includes several specialities from those regions. The handmade tortellini and ragu sauce have a Bolognese flavour. The fritters fried in semolina are a familiar taste in Palermo. And chef Takahashi brings Italy even closer with his anecdotes about the dishes.
Facilities & Services
- Air conditioning
- American Express credit card
- Booking essential
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
+81 3-6434-0615
Shuka Nomoto
- 2-17-1 Ebisuminami, Shibuya-ku, Tokyo, 150-0022, Japan
- ¥¥ · Izakaya
MICHELIN Guide’s Point Of View
The owner-chef creates unique dishes by incorporating Chinese tastes into Japanese cuisine, which he takes as his base. The sesame oil that adds flavour to seasonal ingredients in the aemono and the pork tongue shumai speciality are good examples. At the end come items like beef sinew curry and noodles with a savouriness imparted by shellfish. The dashi is made from ingredients used in the cuisine and has real depth of flavour, which he lets speak for itself.
Facilities & Services
- Air conditioning
- American Express credit card
- Booking essential
- Counter dining
- Credit card / Debit card accepted
- JCB
- Mastercard credit card
- Visa credit card
+81 3-6303-4355
Kankokushokudo Iru Sakaagaru
- 3F, 1-17-2 Ebisuminami, Shibuya-ku, Tokyo, 150-0022, Japan
- ¥¥ · Korean
MICHELIN Guide’s Point Of View
The slogan is ‘Bringing Samgyetang to the world’ and the secret recipe was created by the mother, who holds a first-class license in Korean cooking skills. Have some Korean nori boiled down in sweetened soy glaze or watari-gani gejang while you wait. Soup made with ginseng and goji berries is added to the nabe with a whole chicken and the chicken is stuffed only with mochi rice.
Facilities & Services
- Air conditioning
- American Express credit card
- Booking essential
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
+81 3-5734-1699https://yamazakihajime.com/
SŌWADŌ
- 1-12-15 Hiro, Shibuya-ku, Tokyo, 150-0012, Japan
- ¥¥ · Izakaya
MICHELIN Guide’s Point Of View
Based on the owner-chef’s connections to his home prefecture of Fukuoka, he offers seafood from Amakusa and Karatsu and local dishes from all over Kyushu. He serves Miyazaki chicken grilled over straw or boiled plain. Yobuko speciality steamed squid dumplings are served with squid ink ponzu for an original touch. The ‘Genshiyaki’ features skewered fish grilled in a charcoal pot and salted as in ancient times. The ‘Unzen ham cutlet’ from Nagasaki is also popular.
Facilities & Services
- Air conditioning
- American Express credit card
- Booking essential
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
+81 80-8040-4822
Chukakosai JASMINE
- 5-22-3 Hiroo, Shibuya-ku, Tokyo, 150-0012, Japan
- ¥¥ · Chinese
MICHELIN Guide’s Point Of View
Jiangnan cuisine is a rich food culture that arose from fertile land. Here you’ll find various dishes with an original touch. The speciality is spicy chicken with fragrant spices and black vinegar. The grilled gyoza dumplings eaten with that sauce are also popular. The arrangement of the ‘Pagoda-style Dong Po Pork’ from Hangzhou cuisine is also unique. A sophisticated modern touch is given to the seasonings and preparations while keeping to tradition.
Facilities & Services
- Air conditioning
- American Express credit card
- Booking essential
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
+81 3-5421-8525https://jasmine310.com/
Ăn Cơm
- 2F, EAT PLAY WORKS, 5-4-16 Hiro, Shibuya-ku, Tokyo, 150-0012, Japan
- ¥¥ · Vietnamese
MICHELIN Guide’s Point Of View
Wanting to make Vietnamese cuisine more familiar, the chef incorporates Japanese elements into his creations. The colourful papaya salad comes with sake lees dressing and the shrimp spring roll is made with shibazuke and served with ‘Shottsuru’ fish sauce from Akita. Pho comes in soup made from chicken bones and garnished with dried bonito shavings. Sake enhances the dishes, and the fusion of Vietnamese and Japanese elements keeps things interesting.
Facilities & Services
- Air conditioning
- American Express credit card
- Booking essential
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Notable sake list
- Visa credit card
+81 3-6409-6386
Bistro Némot
- 2F, EAT PLAY WORKS, 5-4-16 Hiro, Shibuya-ku, Tokyo, 150-0012, Japan
- ¥¥ · French
MICHELIN Guide’s Point Of View
The main offering at this bistro is traditional dishes, with pâté en croûte and roast lamb being standard fare. The chilled ‘Squid and Carrots’ is a distinctive dish featuring squid mixed in with carrot salad and was inspired by a local dish of Fukushima, the chef’s hometown. His experience in gastronomy shines through in how the meat is cooked and the sauce is seasoned.
Facilities & Services
- Air conditioning
- American Express credit card
- Booking essential
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
+81 3-6447-7131
Gracia GASTROBAR de Barcelona
- 2F, EAT PLAY WORKS, 5-4-16 Hiro, Shibuya-ku, Tokyo, 150-0012, Japan
- ¥¥ · Spanish
MICHELIN Guide’s Point Of View
The concept here is ‘a cutting-edge Barcelona gastro-bar’. Pairing modern ideas with local cuisine, it’s like a Spanish bar where you can enjoy à la carte dishes. Prime examples of this are the ‘Callos’ tripe stew and the ‘Caldoso’ fisherman-style rice dish. The experienced French-born chef creates original dishes, incorporating Japanese tastes like Kamakura vegetables and katsuo-dashi.
Facilities & Services
- Air conditioning
- American Express credit card
- Booking essential
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
+81 3-6432-5013https://www.gracia-tokyo.jp/