Peter Luger Steak House @ Ebisu

Dry Aged T-bone Steak for Two

Steak and Spinach

Sautéed Broccoli

Pekan Pie

Cheese Cake

The recently opened Peter Luger Steak House is spearheading the rejuvenation of Ebisu’s Garden Place district and bringing a much needed touch of class to Tokyo’s grill scene.

The entire experience, from setting, ambience, service and food is a cut (and then some) above that of incumbent big name steak houses and successfully delivers a sense of sophistication and indulgence.

It ain’t cheap, but the dry-aged USDA prime steaks are sublime and the portions impressive.  

Peter Luger Steak House

050 3311 3744

 

Ta-im @ Ebisu

Baba ghanoush

Matbucha

Pita

Israeli salad

Mushroom hummus

Falafel lunch plate

Lamb lunch plate

Ta-im special lunch plate

Chicken lunch plate

Falafel

Cinnamon kebab

Dan Zuckerman and his wife Akiko have been delighting diners with their authentic Israeli cooking for a little over a decade now, and judging by the regular queues its popularity shows no signs of waning. 

Using only the freshest locally sourced meat, fish and vegetables combined with tahini, spices and wines imported from Israel, Ta-im’s menu offers a broad range of moreish vegetarian, vegan and meat dishes perfect for either a light bite or an indulgent meal.

Particular favourites are the lunch plates, such as the Ta-im Special, which provide a flavoursome array of menu highlights at a reasonable price.

Ta-im

03 5424 2990

 

The Tender House @ Shirokanedai

Fried corn

Seasonal mushroom soup

Sliced chicken marinate with pickled red cabbage and onion

Warm pork and potato ‘papa chancho’ salad

Beef terrine with potato gateau and sour cream sauce

Spiced Japanese beef hear skewers

Peruvian seafood rice

Spicy Peruvian seafood soup of white fish with clams, mussels and peppers

Pork simmered in red vinegar

Roast beef with gorgonzola sauce

Amazonian cacao chocolate terrine with cream and ice cream

The Tender House has come a long way since its early Fawlty Towers-like beginnings, having vastly improved the quality of staff hygiene, attire, tablewear navigation and service delivery.

While the 60s-chic interior and terrace facade still provide the same stylish setting and mellow ambience, the kitchen has, thankfully, taken a new direction, leaving behind the uninspired American grill menu to refocus around colourful, spice-infused contemporary Peruvian cuisine.

Breakfast, lunch and dinner service is offered, of which the lunch menu is the most satisfying; something that, judging by the lunchtime crowds and empty evening tables, isn’t lost on most clientele.  

The Tender House

03 6455 7728

 

Shichikōsan @ Gakugei-Daigaku

Kimchi moriawase

Jōrōsu, zabuton, jōkarubi

Namure moriawase

Liver and garlic

Jōkarabi

Sanchu with special misō

Atsugiri (thick-cut) tongue

Zabuton

Hire (fillet)

Dragon harami

Ishiyaki bibinba

Shichikōsan is a classic neighbourhood yakiniku joint frequented by thirsty salarymen, dating couples, ravenous families and everyone else in between.

The unpretentious interior, atmosphere and service elevate the focus on reasonably priced, generously thick cuts of prime black wagyū beef and (for the so inclined) assorted offal, of which the store’s speciality dish is the immense ‘Dragon Cut Diaphragm.’

The quality of the meat is excellent, tending toward lean rather than too heavily marbled, and combined with the option to bring-your-own-bottle (corkage ¥1,000) delivers undeniable cost performance.  

Shichikōsan

03 3712 8779

 

Honke Owariya @ Kyoto

Seiro soba

Kyoto vegetable tempura

Ten (tempura) Seiro soba

Kamo (duck) Seiro soba

In business since 1465, originally making soba-mochi confectionaries, and purveyor of soba (buckwheat) noodles to the Imperial Household, Honke Owariya is a restaurant steeped in the culinary history and traditions of old Kyoto and beyond. 

Despite such pedigree, it is both approachable and affordable; the staff are welcoming and attentive, the atmosphere relaxed and the à la carte and set menus reasonably priced, especially when complimented by some of the quaffable ichi-go bottled sakes available. 

The soba themselves are excellent, and although of a finer cut than our favourite ‘fat’ noodles, they remain chewy and flavoursome, being prepared with only the finest ingredients and ground water pumped from a local well. The five-tiered Horai Soba are undoubtedly the star attraction and considered to bring good fortune. For those of simpler needs, the Ten Seiro Soba is a classic combination of buckwheat noodles and tempura not to be missed. 

Honke Owariya

075 231 3446