Piccolo Ristorante Hyakken
小料理 百けん / Hyakken
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A hidden gem of a small restaurant in Shibuya
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This casual course allows you to enjoy dishes designed by chefs who love sake. You can enjoy our specialty dishes recommended for those who want to drink sake while enjoying snacks. Each person is served one dish, so you can rest assured that you are virus-free. Cancellation fee will be charged to customers with course reservations due to stocking and preparation. Please make a reservation after the number of people and your schedule are confirmed. Tentative reservations are not accepted. Cancellation on the day before: 3000 yen Same-day cancellation: 5500 yen (per person) (The same applies if the number of guests decreases on the day of the event.)
Assorted obanzai carefully prepared from the soup stock, sashimi of the day, simmered dishes, side dishes, seared mackerel, horse sashimi, and more. This is a very satisfying meal course that includes everything from our specialties to our specialties. Dishes are individually prepared and served to each customer. Please enjoy it on your anniversary or for business entertainment. Cancellation fee will be charged to customers with course reservations due to stocking and preparation. Please make a reservation after the number of guests and your schedule are confirmed. Tentative reservations are not accepted. Cancellation on the day before: 3000 yen Same-day cancellation: 5500 yen (per person) (The same applies if the number of guests decreases on the day of the event.)
A popular dish featuring a classic 'potato salad with cream cheese and bettara pickles' along with three daily obanzai selections, served as four bite-sized portions.
Obanzai made with seasonal vegetables
Creamy potatoes and crunchy bettara pickles pair well with alcohol.
We procure fatty mackerel from the market, fillet it in-house, and prepare it with vinegar, making it a proud dish that takes time and effort. Please enjoy the difference from commercial products. Serve with sesame oil and soy sauce.
Fresh seasonal fish prepared as sashimi. Examples include: sashimi of fresh bonito with sesame oil and ponzu, sashimi of buri marinated with kelp, and octopus cubes served with plum crystal, among others.
A platter of basic oden ingredients. The proud yuzu miso and the flavorful daikon pair well with sake.
Many variations of oden ingredients other than the standard ones, using seasonal ingredients. The variety will increase in autumn and winter.
Created from the owner's desire to develop gyoza that pairs well with alcohol, this completely original celery gyoza features a mild celery flavor, a crisp texture, and juicy meat wrapped in a thicker skin. It is a perfect dish where all the elements are in harmony.
Lightly seared horse meat that can also be eaten as sashimi. Enjoy it with a soy sauce and balsamic sauce.
When asked what dish I want to eat before I die, I would answer gratin. The innkeeper who loves gratin makes it with seasonal ingredients each season.
A spring roll featuring the accent of Sichuan pepper and the umami of meat, with the refreshing aroma of the bitterness of garland chrysanthemum, featured in the spring roll special of 'Matsuko's Unknown World.' Pairs well with alcohol, beer, and highballs.
Note: The photo shows a serving for two plates. We will serve about five types of snacks, from classic appetizers to seasonal sake pairings. You can drink as much as you like with this. If you have any requests for the sake you want to pair, please let us know.
We offer about 6 to 10 varieties depending on the season. We select sake that matches the current season's best. In winter, we have more hot sake. ¥900-¥1500
[4 Go Bottle Available Only] The lineup changes from time to time. There may be times when it is out of stock.
This is a limited, pasteurized junmai sake called Meito, created in collaboration with Iwate's Kikuzakari Brewery and designer guccimaze at the small restaurant Hyakken.
About 20 varieties available at any time. A mix of classics and unique options.
Selected by a female manager with a wine expert qualification. One type of red and one type of white in a glass. About 20 types of bottles. A little sparkling and natural as well. If it's delicious, we include anything regardless of country, variety, or production method.
The improvement in the taste of domestic whiskey is remarkable. It is impressive. There are both common and rare ones. Hidden bottles. We have about 10 varieties available, though the quantity is not large.
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