Tempu

Tempu is in no way a destination restaurant. It's a six-minute schlep beside the tracks from JR Shibuya Station, and when you arrive all you'll find is a cluttered hole-in-the-wall that fits eight at a pinch, all standing. But it's this funky setting that ...

Kotaro

All anniversaries should be celebrated, and hitting the five-year mark holds a special importance. But for Kotaro Hayashi, reaching that milestone a few months back carried even more significance. That's because he opened his diminutive restaurant a scant few weeks after the massive 2011 ...

Tabela

Eleven years later, Tabela's laid-back style, funky furnishings and righteous, Middle Eastern-inflected menu feel just as comfortable as ever. Slide behind a well-patinated table or, if you’re with friends, into one of three semi-private booths modeled after European train compartments. Then start with an ...

Pignon

Guacamole and merguez sausages on the menu, salsa and bossa nova on the sound system and not a check tablecloth in sight: Pignon is a far cry from the average bistro. But then again, owner-chef Rimpei Yoshikawa is anything but a typical Tokyo French ...

Menya Nukaji

In many ways, Menya Nukaji is the archetypal artisan noodle counter. Run by a ramen enthusiast who developed his own recipes and set up with his wife, it barely seats eight people and is tucked out of sight on a quiet side street. But ...

Cafe Bleu

Maruyama-cho is one of the least-known corners of Shibuya. A generation ago, it was more famous for its "short-stay" hotels and carousing salarymen's sake bars than its dining options. While those pleasures are still available, today the neighborhood attracts a rather more varied — ...

Kaikaya

For hardcore fans — and they are legion — Kaikaya is the ultimate izakaya. They love the scruffy, unkempt look, the laid-back vibes, the cheerful welcome.

Ata

For a self-proclaimed seafood bistro, Ata covers a lot of territory — much like its dynamic owner-chef Satoshi Kakegawa has done in his short career.