Pekovin @ Jiyugaoka

Zensai moriawase

Peach wrapped in parma ham

Parma ham and pineapple salad

Chicken liver confit

Seasonal salad

20 month aged Parma ham

Fire squid with nanohana ajillo

Tomato and basil pasta

Beef noodles

Porcini risotto

Smoked salmon

Roast duck

One of Jiyugaoka’s better kept secrets, this little gem specializes in Franco-Italian inspired cuisine, complimented by owner-sommelier Matsuda’s cellar of over 100 wines and champagnes available by the glass or bottle.

The menu covers a range of dishes, from simple tapas-like appetizers intended as accompaniments to wine to more robust mains, of which the fish, game meats and risottos are particularly good.

The signature hors d’oeuvre, a spoonful of truffle-topped parmigiano cream risotto, alone is worth a visit. 

Pekovin

03 6459 5581

 

Jiyugaoka Wine Cellar @ Jiyugaoka

Zensai moriawase

Burrata cheese with cherry tomatoes and Genovese caprese salad

Pate de campagne

Fried corn-on-the-cob

Figs topped with ricotta cheese and parma ham

Yellowtail Amberjack with aubergine and black olive

Sardines in olive oil topped with sugared ginger

Deep fried zucchini flower with tomato sauce

Abalone topped with black olive paste

Avocado with nori, egg yolk and soy sauce

White asparagus and iberico ham risotto

Peperoncino topped with whitebait

Wagyū steak with mashed pumpkin

Grilled beef

Chocolate cake

A Jiyugaoka institution and early champion of ‘washoku and wine’ dining, Jiyugaoka Wine Cellar is popular for its convivial atmosphere, well stocked cellar and generous portions.

Chef Nishikawa’s busy kitchen is known for its blend of Japanese and Italian cuisines, focusing on seasonal fare (the fish are not to be missed) and cooking styles incorporating richer European flavours less common to Japanese cooking. 

Invariably busy from the early evening, reservations are recommended. 

Jiyugaoka Wine Cellar

03 5701 0136

 

Trattoria Motomu.N @ Jiyugaoka

Appetisers - pates, aspics, terrines, frites and pickles

Appetisers - pates, aspics, terrines, frites, pickled beetroot, apple and ricotta cheese

Greens, water spinach and malabar spinach oil pasta

Salciccia and beans spaghetti

Shrimp and broccoli oil pasta

Salciccia and tomato spaghetti

Stewed beef cheeks

Roast Kinka pork

Creme brûlée

This cosy little 14-seater’s approach to simple yet tasty Italian-inspired cuisine has quickly rendered it one of Jiyugaoka’s most popular restaurants. 

Chef Nagato, who originally specialized in Chinese cuisine before cutting his Italian teeth at Daikanyama’s Ristorante Aso and Osteria Gioia in Kamakura, along with his knowledgable and attentive sommelier, provide a casual yet intimate dining experience.

As well as a concise yet alluring selection of organic and bio wines, Trattoria Motomu.N is best known for its fabulous appetisers and stellar cost performance.

Trattoria Motomu.N

03 6421 1811

 

Itasoba Kaoriya @ Hiroshima

Tamago maki

Ita soba

Tempura of sardines, scallops, paprika and aubergine

No visit to Hiroshima feels complete without lunch at the honten of our favourite Tokyo soba-ya, Itasoba Kaoriya. 

Although the Hiroshima iteration eschews the rustic ‘an’ (庵) aesthetic of the Ebisu store for a more contemporary interior, and apart from some variations and omissions in the menu, for the most part all will feel pleasingly familiar to anyone who has enjoyed Kaoriya’s fragrant, al dente ‘ita soba’ buckwheat noodles. 

Customer service is also noticeably evolved, with staff quickly agreeing to swap out shrimp tempura for something else due to an allergy; an accommodation the Ebisu team always refuse.

Itasoba Kaoriya

082 247 2490

 

Fujitaya @ Miyajima

Anago-meshi (conger eel on rice)

Sake - Kamotsuru

Established in 1902 and now a Michelin Starred must-visit attraction for the hoards of tourists that (pre-pandemic) descend upon Miyajima, Fujitaya serves up the island’s speciality anago-meshi (conger eel on rice), prepared from locally caught and sourced ingredients. 

The menu is limited; anago-meshi served piping hot (each bowl is steamed before serving) with pickles and a clear oyster or scallop soup depending on the season. Orders are freshly prepared, so waits of around 30-45 minutes upon ordering are not uncommon, and when combined with the sometimes hour long queues to enter the restaurant (advance reservations aren’t accepted), require a significant investment of time.  

Each bowl comes served with a wooden futa lid, which upon removal releases the fragrant aroma of lightly glazed, fluffy conger eel and chewy, steamed rice. The subtle flavour is a perfect match for the local Kamotsuru sake. 

Fujitaya

0829 44 0151