東京大清真寺
mosque in Japan
到达与交通
🚆 澀谷站🚆 新宿站🚆 原宿站🚆 代代木站🚆 中目黑站🚆 惠比壽站
附近景点与去处
Mode学园虫茧大厦
building in Tokyo, Japan
明治神宫
Shinto shrine in Tokyo, Japan
代代木公園
日本大型公園
豪德寺
Buddhist temple in Setagaya, Tokyo, Japan
澀谷路口
位於日本東京都澀谷區的全向交叉路口
新宿御苑
park and garden in Shinjuku and Shibuya, Tokyo, Japan
馬事公苑
park in Japan
餐饮
Shigeyuki
‘The look surprises, the taste reassures.’ The chef’s passion for creativity makes his culinary spirit unique. Decoratively arranged sashimi are briefly heated to draw out moisture. The chef doesn’t serve soup dishes, as much of his cooking tailors the dashi stock to each dish. His freewheeling personality makes the evening fun, while the folk-art vibe of the interior, including a chest of drawers inherited from the chef’s grandparents, fills the air with memories and the warmth of family.
Tachiguisushi Sushikawa
Sushi got its start as hawker food that flourished in Edo (old Tokyo). To impart a feeling for that culture, Tachiguisushi Sushikawa is a standup sushi bar (and is what the name means). No drinking snacks; this is nigiri only, which you can order piece by piece according to your taste. Sushi toppings display an old-school craftsmanship. The chef harbours doubts about the recent trend of taking sushi up-market, which is why he recreated the atmosphere of a real-deal, no-nonsense sushi joint. A sushi local where regulars come to chat with the chef.
官网DIALOGUE
Since the days of their apprenticeship, the chef and sommelier have encouraged each other through friendly rivalry. Their decision to locate DIALOGUE in a residential area stems from their desire to become a familiar face to the region. Lunches are prix fixe; dinners, à la carte. Much-loved French standards populate the menu. True to its name, the restaurant offers a sprawling menu in hopes that the choices available will stimulate conversation. The fun of choosing and the joy of tasting bring hearts together.
官网Sushidokoro Kiraku
Reading the signs of the times, the third owner transformed this sushi restaurant, once known for its catering, into an omakase spot serving appetizers and nigiri. Despite the modern shift, traditional Edomae techniques like ageing, marinating, and curing the fish remain unchanged. The friendly chef creates a welcoming atmosphere, while his wife skilfully handles the grilled dishes. With meticulous craftsmanship and reasonable prices, it’s easy to see why this place is a local favourite.
Hibino Chukashokudo
Inside a modern space enveloped in the warmth of wood, the concept is togetherness, complementing daily life in Yoyogi Uehara. Based on Sichuan and Cantonese cuisines, the restaurant offers set meals like mapo tofu and boiled chicken during the day, and an à la carte menu in the evening. Like side dishes at home, the small dishes allow you to sample a variety of flavours. The whole crispy chicken is perfect for sharing. Friendly service makes for a pleasant experience.
jeeten
The billboard says ‘Chinese home cooking, Yoshida style’ and refers to nourishing Chinese food, based on yakuzen (medicinal food). Having experienced the healing power of Chinese cuisine, the owner-chef strives to devise dishes that restore bodily vigour. Helpful comments on the menu detail the effects of each, such as how mapo tofu stimulates the appetite, or sweet and sour pork with black vinegar relieves fatigue. The Beatles and other classics play in the background, making everyone feel at home.
REI
The concept is ‘neo-machichuka’, ‘machichuka’ denoting an unpretentious neighbourhood Chinese restaurant and ‘neo’ referencing an upgrade for modern tastes. A culinary tune-up, so to speak, with the accent on changing aromas and textures. Red sea-bream salad, for example, is dressed with scorched rice for a smoky fragrance. Mouth-watering chicken, prepared in black vinegar to deepen the flavour, accentuates red pepper and nutty texture. Menu items are reassuringly familiar, yet each recipe harbours a novel twist.
Le cabaret
A place to enjoy organic wine and bistro fare. The blackboard menu is filled with charcuterie such as salami and rillettes, a plentiful serving of crudités, and steak frites. Portions of this classic French cuisine are generous, perfect for sharing a plate. Signatures of wine growers who have visited the restaurant hang on the wall, telling a tale of ongoing exchange.
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