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Olives and peppers
Mackerel rillettes
Octopus ajilio
Deep-fried sardines
White asparagus
‘Indian’ scallops
Grilled sardine
Cream fungi pasta
Carbonara
Hokkaido venison
A popular neighbourhood restaurant known for its friendly service, Ugo specializes in a blend of European cuisines with an unashamedly Italian bent.
The menu focuses on seasonal produce, of which meats and fish are the stars, while ensuring generous portions and prices.
03 6459 7829
Pumpkin soup
Zensai moriawase
Fresh truffle tagliorini
Vegetable lasagne
Roast quail with new carrots
Hokkaido steak with new carrots
Almond chocolate cake
Basque-style cheesecake
Tucked away on the edge of the Shōunji temple grounds to the west of the Hiroo shōtengai, this recently opened osteria and wine bar delivers reasonably priced Italian cuisine in a cosy, counter-dining setting.
Owner and sommelier Akatsu Tatsuro’s menu comprises upgradable prix-fixe lunch courses, a la carte options and daily specials, ranging from fresh grilled fish and Hokkaido beef to roasted game birds served with seasonal vegetables.
Desserts are simple yet accomplished, such as the moreishly sour Basque-style cheesecake with accompanying pinch of salt and pepper.
03 6721 9898
Gazpacho
Pinchos - sardine with olives, beef pate on toasted baguette
Jamon serrano and chorizo
Little gem lettuce salad with alioli
Souffle tortilla
Deep pan ‘Spanish pizza’
Rich shrimp soup fideua
Basque-style cheesecake
Situated within the Twin-Line Hotel, the Karuizawa iteration of Madrid’s ‘much loved’ José Luis focuses on attractively arranged contemporary Spanish cuisine with occasional Japanese influences.
The menu offers prefix lunch and dinner courses to suit a range of appetites and purses, combining select Spanish and local Shinshu ingredients.
If the schlep over to Karuizawa is a stretch too far, try the Shibuya store instead.
03 6452 6227
Amuse-bouche - mini seafood quiche
Amuse-bouche - mini carrot quiche
Pea soup
Roasted Inverurie veal sweetbreads
Lardo di Colonnata on mushrooms and ciabatta
Wild Scottish mushrooms
Barbecued North Sea turbot with potato and cephalopods risotto and squid ink sauce
Roasted loin of Hopetoun Estate roe deer with beetroot and young navet
Braised roe deer haunch pastie
Baked salted caramel tart with pecan crust and Knockraich farm creme fresh ice cream
Knockraich farm crowdie, raspberry and honey cheesecake with wild woodruff and raspberry sorbet
Celebrity chef Tom Kitchin’s lauded flagship restaurant reflects his ‘from nature to plate’ philosophy and passion for cooking with the finest Scottish produce to create modern British cuisine with a rich vein of French culinary influences.
Located within a converted whisky warehouse in Leith’s old dock area, the interior is tastefully appointed with grey and silver furnishings set against bare stone, wood floors and polished glass to create an intimate ambience that revels in the play of light and shadow to heighten anticipation of the meal to come.
The menu offers a la carte lunch and dinner courses, as well as three tiers of chef’s tasting courses, complimented by an extensive wine list and pairing options. Kilted servers present each dish with a brief description of ingredients and their provenance; as befits the nature to plate concept, references to ‘foraged,’ ‘wild’ and ‘Scotland’s beautiful larder’ abound.
Fine ingredients, artful cooking, many-plated presentation and unexpected flavour combinations result in a first class dining experience.
0131 555 1755
Simmered konbu and mushroom
Hirekatsu (fillet cutlet)
Hirekatsu (fillet cutlet)
Although not our favourite Meguro tonkatsu-ya, Tonki is undoubtedly the most venerated, still going strong after eighty years of serving tasty, if somewhat dated, breaded pork cutlets.
Spread across two floors, the ground floor dining counter fronting the open kitchen provides the most entertaining and Shōwa-esque experience, allowing for an intimate view of the thrice-dipped frying process (sealing in moisture, fat and flavour) for which Tonki’s cutlets are famed.
Immensely popular, lunchtime and evening queues are to be expected.
03 3491 9928