Tori Shiki is so popular that it is called "the most difficult yakitori restaurant in Japan to get a reservation. The restaurant's attention to quality ingredients and cooking has earned it a Michelin star in its third year of operation, making it the first yakitori restaurant to be awarded a Michelin star. It is a popular restaurant both in name and reality.
Un Fait is a bistro renowned for its deliciousness that makes you want to visit even after a year of waiting. Dishes like roasted Ezo deer and freshly baked financiers are all exquisite, with the rich flavor and tenderness of the roast being particularly impressive. The fluffy prosciutto served from a manual slicer melts in your mouth. It's a hidden gem of French cuisine.
Pignon is a renowned casual French restaurant located in the depths of Shibuya. The pleasant, open-terrace-style interior creates a relaxing space for visitors in various situations. Each dish is made with carefully selected ingredients focused on local production for local consumption, and the cooking of fish and meat, along with the flavorful salads, receive high praise. It offers a luxurious experience where you can enjoy authentic bistro cuisine while spending a fun and lively time.
A quiet yakitori restaurant that one would not expect to find in Shibuya Station. The restaurant mainly deals in rare parts of yakitori, which are rare even among yakitori restaurants, and is proud of its yakitori using 4 to 5 kinds of local chicken such as "Horohorodori" and "Ichikuro Shamo". This is a restaurant where you can enjoy exquisite yakitori that will make even food connoisseurs swoon.
An eel restaurant in Ikebukuro that has become world famous. Basically, there is only one omakase course. The one and only place to enjoy a full course of eels. If you become a regular customer, you can also order grilled skewers. Reservations are extremely difficult to make, and it is said that there is now a one or two year wait. The sight of the owner handling and grilling the eel over the counter is a sight to behold.
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