Arcadia @ Hiroo

Chilled pea soup

Zensai moriawase of basashi carpaccio, anago frites, cauliflower mousse, roast duck and leek quiche

Fried white fish with pickled red cabbage

Raisin bread, herb grissini and fried nori dough

Handmade tagliatelle mushroom ragu sauce

Handmade tagliatelle bolognese

Oyster risotto

Salmon on puréed potato

Hokkaido venison with lotus root, Japanese taro and turnip

Hokkaido pork roast

Bonet with Earl Grey gelato

Chocolate cake with Muscat and cream

Arcadia is a cosy little Italian restaurant, with a focus on the seasonal ingredients of Aomori, that’s really found its groove in the couple of years since it opened.

Owner-chef Fujita’s (previously of Ebisu’s ALMA) lunch courses arguably offer some of the best cooking and cost performance in Hiroo. A variety of antipasti, handmade pastas, risottos, fish and grilled meats are complimented with fresh-baked chestnut and olive breads, grissini and fried dough, followed by neat little desserts. 

High frequency lunchers may be invited to order from the delicious à la carte evening menu to keep things interesting.

Arcadia

03 6456 4376

 

Angkor Wat @ Yoyogi

Lunch set

Spicy chicken salad

Spring rolls

Pork stock soup

Chicken and pork kuyteav rice noodles

Roast pork set lunch

Onion and chive egg fried rice

Coconut tapioca

Yoyogi is blessed with an abundant ‘ethnic’ dining scene, amidst which Angkor Wat is perhaps its most venerated incumbent, having been established in 1982 and recognized as Japan’s first Cambodian restaurant.

The set lunches and delicious kuyteav rice noodles are the main attraction, with a flavour profile somewhere between the spiciness of Thai cooking and the coriander-heavy herbiness of Vietnamese cuisine. 

Angkor Wat

03 3370 3019

 

Chez Shimizu @ Okusawa

Prosciutto with olives

Beetroot salad and chilled pumpkin soup

Carpaccio of katsuo with tomato, green beans and garlic and lemon vinaigrette

Vegetable marinade

Pate de campagne with couscous, asparagus and Japanese ginger

Gorgonzola on Moroccan couscous with Japanese ginger

Kohada (gizzard shad) on Napa cabbage bed with red pepper puree

Sautéed hirame (olive flounder) with olive and aubergine sauce

Roast duck in red wine sauce with grilled vegetables

Iwate tankakugui rump steak with seasonal vegetables

Apple sorbet with mascarpone pudding

Chocolate gateau with almond yogurt blancmange and strawberry sorbet

A one-man operation helmed by the erstwhile head chef of Blue Note Tokyo, Chez Shimizu is a delightful omakase-style French restaurant in Okusawa. 

The stylish simplicity of the interior allows the broad dining counter and alluring collection of cookbooks it faces to take centre stage, without any open kitchen distractions.  

Lauded for the cost performance of his lunch and dinner courses, sensitivity to seasonal ingredients and combinations of French, Japanese and Moroccan flavours, owner-chef Ikuo Shimizu’s cooking and hospitality never fail to impress. 

Chez Shimizu

03 6421 8233

 

Ugo by Mosto @ Jiyugaoka

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.  

Ugo by Mosto

03 6459 7829

 

San Ciro @ Hiroo

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. 

San Ciro

03 6721 9898