2.9 km
Smokehouse

Because it's prepared each day and takes so long to cook, the brisket is not offered at lunchtime. But with the chicken, the meaty back ribs or the chopped pork ("It's given a vinegar rinse, in the South Carolina style"), there's still enough choice.

2.9 km
Pignon

Review excerpt: The owner-chef Rimpei Yoshikawa of Pignon is anything but a typical Tokyo French chef. He drives an old Citroen 2CV better suited to 1960s Paris than the outer fringes of Shibuya. He prefers T-shirts to chef’s whites, tying his hair back in a ...

2.9 km
Patinastella

Celebrity chef Joachim Splichal, who heads the Patina Group of restaurants, is known for melding southern French cuisine with the produce of sunny California. With a few local Japanese accents added, it works just as well in Tokyo.

2.9 km
Kamiyama

It’s hard to believe you are just steps away from the brashness of Shibuya’s Center-Gai. You have come to eat soba noodles, but it feels more like entering a ceremonial tea house. Once inside, stairs lead down to beautifully spot-lit dining room, where you ...

2.9 km
Kugatsu-do

Chic and airy, with a floor-to-ceiling window, all-white furnishings and a lavish flower arrangement in one corner, it feels more like a quiet cafe-lounge than a noodle joint. There's even a glass-topped miniature Zen rock garden running the length of the (all-white of course) ...

2.9 km
Casa Paradis Barcelona

Iwasaki understands the robust flavors of Spain, especially those of the Catalan coast where he used to live and work. But he is also blessed with a delicacy of touch and taste that would not be out of place in restaurants with far grander ...

2.9 km
Takadanobaba Taproom

Review excerpt: Rather than cloning any of the previous outlets of Shizuoka’s Baird Beer, Takadanobaba Taproom has a distinct identity of its own. The white walls and wooden beams give it the feeling of a traditional Japanese farmhouse. This is reflected in the food menu, ...