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

 

Hinata Kitchen @ Jiyugaoka

Ceasar salad

Seasonal vegetables

Smoked mackerel pasta

Mixed fungi pasta

Grilled tuna jaw

Steamed bamboo shoots

Homemade sausage with carrots, burdock and lotus root

Beef tongue stewed in Guinness with mashed potato

Chicken wings confit

Roast duck

Roast venison with peppers

Cheesecake

An old favourite popular among locals, Hinata Kitchen is firmly established amidst Jiyugaoka’s dining firmament as a go-to destination for casual dining, dates and parties. 

This comfortable basement izakaya-bistro specializes in a deliciously playful mix of European and Japanese cooking styles and flavours, ranging from tapas to pastas and meaty mains (beef tongue stewed in Guinness anyone?), with occasional seafood highlights such as succulent grilled tuna jaw topped with tomato and basil, or creamy-smooth crab miso pasta. 

Owner-chef Mitsuhashi Yoichirō keeps a tidy selection of affordable wines, as well as domestic and international craft beers, which in combination with his cooking and team’s friendly service result in a consistently convivial experience. 

Hinata Kitchen

03 6421 1213 

 

Eme @ Musashi-Koyama

Zensai moriawase - carrot rapees, chicken ‘ham,’ home made pate de campagne

Zensai moriawase - tōfu, grapefruit and muscat salad

Grilled wagyū with daikon and aubergine simmered in fish broth

Basque garbure stew of beans, vegetables and prosciutto

Grilled sea bream

Wagyū beef cheeks simmered in red wine

Shrimp filled chicken roll with vegetables

Pork pie

Roast duck

Basque cake

Tarte tatin

As if Tonkatsu Taiyou were not reason enough, Franco-Basque bistro Eme makes the schlep over to Musashi-Koyama doubly worth it. Tucked away at the rear of an interior foliage shop, the approach to the restaurant proper transports the hungry diner from the quotidian streets of an increasingly bustling Tokyu Corporation town to an enchanting blend of Burgundian farmhouse and pre-war Parisian bistro. 

Prior to establishing Eme, Owner-chef Muto Yasuyuki learned his trade globally, having manned kitchens from New Zealand to Taiwan and Paris, as well as studying the produce and cuisine of the Basque region. He deftly ticks the requisite French bistro boxes while bringing something new to the table with an unabashed lean into the rustic cuisine of the Basque country, incorporating an eclectic mix of domestic and internationally sourced ingredients.

A certified sommelier, Muto-san also keeps a surprisingly deep selection of wines at hand, ensuring that one bottle is never quite enough. 

Eme

03 5751 7636

 

Mochi Buta Tonkatsu Taiyou @ Musashi-Koyama

Sake

Oshinko (pickles)

Mochi buta kakuni

Tonjiru (pork miso) soup

Condiments

Toku hirekatsu (special fillet cutlet)

Hirekatsu (fillet cutlet)

Toku rōsukatsu (special loin cutlet)

Our favourite tonkatsu-ya, Mochi Buta Tonkatsu Taiyou outperforms even Meguro’s esteemed Tonkatsu Taihou and is deservedly considered one of Tokyo’s top rated tonkatsu restaurants. 

From the anticipation of waiting in line, to the interior with its neat counter, tonjiru soup and singularly focused menu of light yet crisply breaded premium, juicy-sweet sangenton pork cutlets and generous pourings of sake, Taiyou delivers an exceptional tonkatsu experience.

Queues, especially at lunchtime, are to be expected (45-60 minute waits are the norm) and to secure a place in the first seating it’s best to get in line at least half an hour or so before opening time. The dinner setting is equally popular, but as reservations can be made the need to arrive early or queue can, thankfully, be avoided.

Mochi Buta Tonkatsu Taiyou

03 3786 1464

 

Opium @ Utsubohonmachi

Antipasto

Scallop and kiwi carpaccio in sanshō pepper vinaigrette sauce

Green pea sformato in gorgonzola sauce

Spaghetti with fried aubergine in tomato sauce

Clams and rape blossoms in bottarga sauce with squid ink Tagliolini

Four cheese penne

Sautéed red sea bream in sauce Americaine

Roast wagyū beef in truffle sauce

Roast Rib pork in lemon sauce with roast potatoes

Panna Cotta

Framboise and white chocolate terrine with pistachio parfait served with berries

Established in 1984 by owner-chef Nishimoto Junzo as ‘a little Italy in the city for the enjoying of delicious times,’ Opium is a delightfully addictive restaurant near the east end of Osaka’s Utsubo Park.

Spread over two floors, the tastefully appointed interior evinces a mixture of old world charm and nostalgic, colonial-era South East Asia aesthetics, resulting in a cozy yet elegant setting in which to enjoy accomplished cooking and fine wines.

The menu offers lunch and dinner courses, as well as a la carte options, to suit a variety of appetites and purses, while sommelier Ishigaki Ayako’s unfailing hospitality, as she acquaints guests with a 900 bottle cellar encompassing 90 regional Italian varieties, ensures a memorable experience. 

La Cucina Italiana Opium

06 6447 1044