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

 

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