This stylish little hole-in-the-wall at the northern end of Harajuku opened last October but is really coming into its own, now the weather is warming up. Like its sister operation, the excellent Tass Yard cafe, the cooking is vegetable-centric, using organic produce and no artificial additives. The menu is as straightforward as the decor. You choose from two kinds of rice noodles — pho (flat, like linguine) or bun (delicate vermicelli) — served either with vegetables, chicken or seafood. There are also a couple of rice dishes. And everything comes with generous heaps of pak chi (coriander leaf).