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Creamed tomato and spinach risotto
The unassuming glass facade and plain interior of this busy little Italian belie the surprisingly good food on offer.
Nothing fancy, but portions are extremely generous (can be supersized at no extra cost) and the freshness of ingredients and depth of flavour pleasing, as demonstrated by the delicious creamed tomato and spinach risotto.
Lunchtimes are crowded so best to arrive early to secure a seat.
080 6103 4390
Charcuterie moriawase - pate de campagne
Charcuterie moriawase - chicken liver mousse, pork rillettes, parma ham with pickles
Wine menu
Oysters
Boudin blanc with stewed apples and red cabbage
Wagyu beef shank in red wine sauce with seasonal vegetables
A relatively recent addition to the Meguro Dōri dining scene, this petit restaurant offers uncomplicated, generously proportioned French staples in a neat, if somewhat spartan, setting.
Although the menu is far from expansive, daily specials add interest and cause for repeat visits, supported by a small range of wines displayed on the second floor.
The charcuterie moriawase was particularly satisfying, providing a sampling of all available entrées in one sitting, and left little room for the rest of the meal. We enjoyed the boudin blanc, although it would have been nice to have the noir variety as an option, too. The only disappointment on this visit was the beef shank, which despite its good looks was a little over-cooked.
03 6303 4191
Spaghetti with bacon, four kinds of mushrooms, cream sauce
Spaghetti with squid, littleneck clams in tomato sauce
Meat sauce tagliatelle with beef shank, bacon, parmigiano
New York pizza
Although the high street fronting Yoyogi station caters mostly to students and tourists passing to and fro between Shinjuku and the Meiji Jingu shrine, venturing into the side streets reveals plenty of interesting dining options catering to hungry office workers and wandering gourmands alike.
Street Pasta Company stands out among the many ramen shops and cafes for its paired down pseudo-hipster aesthetic and contemporary approach to the Japanese pasta house. The pasta, freshly made on the premises, is served in 100g, 150g and 200g portions at a flat rate, or can be super-sized to 250g for an extra 100 yen. For the the most part it's served al dente. The twenty odd dishes on the menu cover the gamut of ingredients and flavours, from veggie to meaty, creamy to spicy.
We tend to stick with menu staples such as the spaghetti with bacon and four kinds of mushroom, the beef shank and bacon tagliatelle or New York pizza, although venturing from the beaten path to explore weekly specials can reveal gems such as the recent seafood spaghetti with squid and littleneck clams, too.
03 6276 7447
Romana - olives, anchovies and mozzerella
Ciabatta with peppered ham, tomato and leaves
Bar and kitchen counter
Among the many curious eateries and standing bars crowding Tenma's backstreets, Pizzeria L.F.C.'s inviting facade hinted at homely culinary pleasures within.
The ciabatta was particularly filling, while the pizza romana came loaded with anchovies without the flavour becoming overpowering.
Despite the lunchtime menu feeling somewhat limited at first glance, generously proportioned pizzas and sandwiches - not to mention plenty of quaffable wines - left us satisfied and regrettably unable to finish our evening meal.
06 6948 6929
Cidre stewed chicken with turnip and carrot galette
Scottish smoked salmon with turnip and cheese galette
Brut cidre
Dining space
Pate de campagne
Gambon with egg and cheese galette
Monthly specials board
Miyaji pork sausage galette with radish and mashed potato
Interior and open kitchen
Salted butter caramel crepe
Sugared crepe with chocolate ice cream
Eddu Silver (buckwheat) whisky
The Breizh Cafe chain of crêperies first introduced authentic 100% buckwheat galettes to Japan a couple of decades ago and those at its Le Comptoir outpost are our favourite. Especially when washed down with Brittany brut cidres or the delicious Eddu Silver buckwheat whisky (a rareity in Japan, apparently).
Besides the menu of surprisingly filling savoury dishes, monthly specials and a focus on seasonal ingredients sourced from various regions of Japan and beyond bring a depth to the dining experience not usually found at most other crêperies we've tried.
Particular favourites have been the Scottish smoked salmon with turnip and cheese galette, and the Miyagi pork sausage galette with radish and mashed potato. For the sweeter of tooth, the salted butter caramel crepe is worth a visit too.
03 6455 7100