From start to finish, it was a dinner surrounded by happiness. We had a wonderful time. This restaurant is located in a place just a little away from the hustle and bustle of Shibuya Station. As soon as you enter the restaurant, you are greeted by a fantastic atmosphere with beautiful lights and plants on the terrace, like visiting a festival in a foreign country. Just entering the restaurant makes you feel uplifted. We had a dinner for two, sitting side by side to have a view of the terrace. This allowed us to enjoy the food while having a leisurely conversation, creating a very comfortable and calming experience. We spent a lovely time sharing wonderful moments and dishes with the person I went with. This is a place that I highly recommend for dates, anniversaries, or for anyone you want to have a deep conversation with. Today, we had the "Balcone Shibuya Standard Course". The "Stuzzichino" (amuse-bouche) included traditional baked bread rings called "Taralli" from Puglia, thin flatbreads called "Pane Carasau" from Sardinia, and my favorite "Grissini" and "Green Olives" served in a beautiful container. Each with its own texture and gentle saltiness, they paired wonderfully with the champagne for a toast. The "Prosciutto and Seasonal Fruits" had sweet strawberries today. The prosciutto here is cut thinly with a special machine, and its mild saltiness was incredibly delicious. The homemade bread had a cute stamp of Nico-chan, and underneath, there were hot stones for warmth. This attention to detail was very much appreciated. The Antipasto included "Cod Espuma with Caviar" and "Venison in Cold Preparation with Ravigote Sauce". The creamy and smooth cod paste with a gentle saltiness was heavenly, especially when paired with scallops and shrimp. The pink sauce was made from beets, creating a beautiful dish. The Primo Piatto was "Crab and Tuna Bottarga Spaghetti Aglio e Olio". The bottarga, a salted and dried fish roe, added a salty kick to the sweet crab, creating a blissful spaghetti dish. The Secondo Piatto was "Monkfish Meunière with Brown Butter Sauce". The monkfish wrapped in bacon and served with capers in a brown butter sauce was a delight for the senses. The texture of the monkfish and the tenderness of the cabbage underneath were exceptional. We had a Romanian Chardonnay with this dish. The "Duck Pie with Madeira Sauce" was a combination of duck meat, foie gras, and Madeira wine sauce in a crispy pie. Served with red wine, this dish was simply delicious. The dessert was "Banana and Banana and Banana and Banana Tart with Gelato". The variety of banana desserts, including a tart, mousse, and pound cake, with chocolate and hazelnut gelato, was a delightful way to end the meal. We had warm tea with this dessert, and the tea snacks provided were a nice touch. The service at the restaurant was excellent. I would love to come back and try the terrace seating when it gets a little warmer. (They have large heaters, so some guests were using the terrace even today). I am already thinking of celebrating our next wedding anniversary here.

Well, the day has come to use our wedding anniversary as an excuse to indulge in delicious food we don't usually eat once a year. We made our way through the bustling streets of Shibuya, passing by what seemed like a sacred place from a video game, until we reached the area near Abema Building. If my research was correct, there should be a hidden gem of an Italian restaurant around here... and we almost missed it! The quiet location, with an unassuming elevator, led us to the 9th floor where a discreet yet stylish door awaited us. The calm interior of the restaurant was divided into half terrace seating, or rather balconies. I had initially wanted to sit outside, but with my wife, we opted for indoor seating. The set-up was promising, starting with a sparkling drink to whet our appetites, followed by delicious and beautifully presented appetizers. Unintentionally, we found ourselves quickly moving from sparkling to grappa. Finally, we delved into the main course. The anglerfish was tender and paired perfectly with the sauce, while the deer meat was fragrant and cooked to perfection. It was revealed that the chef had a background in French cuisine, which explained the unique sauce combinations. The fusion of Italian and French flavors was truly remarkable, creating a synergy that enhanced the overall dining experience. We couldn't resist ordering extra servings and trying different drinks, all while enjoying the hospitality of the sommelier. It was a delightful and indulgent experience. Thank you for the delicious meal!

This time, the restaurant is [BALCONE SHIBUYA]. Located in Shibuya, this place offers authentic Italian cuisine in a sophisticated and adult atmosphere that you wouldn't expect in Shibuya. It is located along Inokashira Street on the 9th floor of Daiwa SHIBUYA EDGE, and you can only access it through a specific elevator, giving it a hidden gem vibe. At around 7:30 pm, the spacious and slightly luxurious interior of the restaurant welcomed me. There is also a quite spacious terrace seat with elegant lighting, making it very stylish. I decided to try the [menu BALCONE]. It is a course that includes both fish and meat dishes. I left it to the sommelier to choose my drinks, focusing on the compatibility with the dishes rather than sticking to Italian wines. The first drink, champagne, and the appetizer of prosciutto arrived. Let's dig in. - menu BALCONE ¥9000 (Course overview) - Welcome snack: Prosciutto and seasonal fruits - Cod espuma with caviar - Chilled zuppa di with prawns, scallops, and mussels - Iberico pork and mushroom ragout with tagliatelle - Salmon miki with basil foam and tapenade sauce - Smoked lamb with thyme scent - Lemon cream and tart - Tea Prosciutto and seasonal fruits: A luxurious appetizer combining freshly shaved prosciutto with seasonal fruits. The fresh prosciutto has a good balance of saltiness, umami, and a hint of mildness, making it delicious. The seasonal fruit was persimmon, which added a mild sweetness and refreshing aroma that paired well with the prosciutto. Cod espuma with caviar: Marinated cod with potatoes topped with cod espuma and caviar. The rich flavor and umami of the cod espuma complemented the marinated cod and potatoes perfectly. The saltiness of the caviar added a nice touch. Chilled zuppa di with prawns, scallops, and mussels: A chilled soup with prawns, scallops, French caviar, mussels, and winter melon, resembling a gelée. The concentrated umami in the chilled soup made every seafood bite incredibly delicious. The wine paired with this dish was the Spanish "Morska Blanco," known for its mineral notes, fruity aroma, and elegant taste that matched the seafood excellently. Iberico pork and mushroom ragout with tagliatelle: A pasta dish with a ragout sauce made from wine and cream, paired with wide tagliatelle. The refined umami and richness of the sauce were delightful, with a sophisticated red wine flavor. The wine paired with this dish was the "Stratum Pinot Noir" from New Zealand, known for its balanced umami and refreshing grape aroma, which complemented the pasta's richness perfectly. Salmon miki: Half-cooked salmon served with a foamy basil sauce and tapenade sauce made with black olives. The combination of salmon and basil was a match made in heaven. The zucchini and tapenade sauce added to the deliciousness. The wine paired with this dish was the Studio by Miraval Rosé, which had a salmon pink hue that paired well with the salmon and olive sauce. Smoked lamb with thyme scent: Roasted smoked lamb with herb sauce and a sauce made from lamb juices. The luscious sweetness of the lamb and the sauce enhanced the aroma and depth of the dish. The wine paired with this dish was the "Domaine Naturaliste" Shiraz from Australia, offering a powerful and typical Shiraz experience. Overall, the dining experience at [BALCONE SHIBUYA] was exquisite, with each dish and wine pairing beautifully crafted to create a memorable culinary journey.

In the past, it seems that the location previously occupied by SUMILE TOKYO, supervised by Miwa Yoshida of Dreams Come True, has been taken over. I sat on the terrace seat where you can see the sky of Shibuya, now that it has cooled down. Occasionally, airplanes ✈️ fly overhead, but since it's on the 9th floor and away from the hustle and bustle of Shibuya, you can experience an extraordinary atmosphere. The dishes are carefully crafted, and the courses are reasonably priced, making it a place you can visit regularly. While the wine selection is reasonably priced, it may be a bit limited for wine enthusiasts, as the brands available may not be the most desirable. However, since the restaurant attracts a younger crowd, it is understandable. I hope you will visit the restaurant soon.

BALCONE SHIBUYA "Shibuya" Menu · Welcome Snacks Prosciutto and Seasonal Fruits · Cod Espuma with Caviar · Chilled Zuppa di Pesce with Shrimp, Scallop, and Mussels · Iberico Pork and Mushroom Ragout Tagliatelle · Salmon Maki with Basil Foam and Tapenade Sauce · Instantly Smoked Lamb with Thyme Scent · Balcone Recommended Dessert · Coffee or Tea Located about a 10-minute walk from Shibuya Station, the restaurant is situated on the top floor of a building. In addition to indoor table seating, there is also a terrace that seems very cozy depending on the season. The interior is stylish and perfect for dates. Among the courses on this day, I particularly enjoyed the Iberico Pork and Mushroom Ragout and the Lemon Tart dessert. The finely chopped Iberico pork in the ragout sauce paired excellently with the Tagliatelle, and the portion was just right. The Lemon Tart dessert had a well-balanced mix of tart sweetness and refreshing lemon cream. Courses start from 6000 yen, and private rooms are available. The service is top-notch, making it a versatile restaurant suitable for various occasions!

I was invited for the first time and visited BALCONE, which opened in Shibuya last year. Located on the top floor of a building, it offers terrace seats, private rooms, and table seats for various purposes. When I visited with two people, we sat on a sofa side by side, creating a maximum date-like atmosphere! The ambiance was very calm and lovely, and the course menu ranging from 6000 yen was convenient. It is recommended for a slightly upscale date in casual Shibuya. The menu includes: Welcome Snacks, Prosciutto and Seasonal Fruits, Cod Espuma with Caviar, Cold Seafood Zuppa Di Pesce, Iberico Pork and Mushroom Ragout Tagliatelle, Salmon Mikiyubasil Foam with Tapenade Sauce, Smoked Lamb with Thyme, Balcone Recommended Dessert, Coffee or Tea, and Tea Sweets. Dinner reservations are available, and there is a 10% service charge for dinner. A la carte menu not available. The review also includes detailed descriptions of the dishes served during the course, such as the ham and melon, cod espuma, pasta, salmon, lamb, and lemon tart dessert. The reviewer expresses satisfaction with the quality and taste of each dish and mentions that they would like to visit again if given the opportunity.

After finishing work, I went to Shibuya. In the back streets of Shibuya, a bit away from Shibuya Station, I enjoyed a stylish dinner (*^_^*) I had made a reservation for the Balcone Course priced at 9,000 yen (tax included). The dishes were delightful from the appetizers onwards. ○Stuzzichino - Welcome snacks - Prosciutto and seasonal fruits The welcome snacks included traditional breadsticks, taralli, and crispy pane carasau. They paired well with olives. The combination of seasonal fruits like melon and prosciutto was also delightful. ○Piccolo Antipasto - Cod espuma with caviar - Focaccia Under the fluffy white foam, there were small cuts of scallops and potatoes. The soft texture enveloped my heart in a gentle feeling. ○Antipasto Freddo - Cold soup of shrimp, scallops, and mussels The cold soup of fish, known as "zuppa di pesce," featured large Hawaiian shrimp and flavorful seafood. The chilled gelatinous soup was refreshing for summer. ○Pasta - Iberico pork and mushroom ragu with tagliatelle Tagliatelle is a traditional flat pasta from Bologna in northern Italy. The umami of Iberico pork's inosinic acid and mushrooms like shiitake and shimeji blended well in the sauce. ○Pesce - Salmon mille-feuille with basil foam and tapenade sauce The moist and tender salmon was accompanied by basil foam and a tapenade sauce rich in olive flavor. The main fish and sauce characteristics were well highlighted. ○Carne - Smoked baby lamb with thyme scent The main dish featured baby lamb. The bone-in meat was a bit tricky to cut, but it was full of flavor. The instant smoked lamb with herb scent was irresistible. ○Dolce - Balcone recommended dessert The dessert of the day was a lemon tart. Lemon custard topped with crispy tart pie crust. The dessert exceeded expectations and left me fully satisfied. To complement the course dishes, I had recommended wines in 120ml glasses: - Sparkling/ Chepico, Cantina del Cuvee Prutt @2,200 yen - White wine/ 2020 Il Palagio, Message in a Bottle Bianco @1,500 yen - Red wine/ 2019 Il Palagio, When We Dance Chianti/Italy @1,500 yen The wines enhanced the dishes perfectly. While I opted for single glass wines this time, the wine course with 90ml x 4 glasses for 4,000 yen might be worth trying. The lineup of food and wine was excellent, and the cozy atmosphere of the hidden gem restaurant was great. The staff's not too distant yet not too close service was to my liking. Highly recommended for a girls' night out or a date night ◎

【Date】Visited on a weekday at 6:00 PM. 【Reservation】Made a reservation online. The restaurant is popular even on weekdays, with about 4 groups of customers already there. 【Location】About a 10-minute walk from Shibuya Station. The restaurant is located in a quiet area after passing through a lively area. There are several elevators on the 1st floor of the building, but only one of them goes up to the 9th floor, so make sure to check the signs carefully! It's clearly written in the elevator hall. 【Interior】Tables, terrace. Stylish and adult atmosphere. You can enjoy a beautiful sunset view from the restaurant, making it a great spot for a date. 【Order】Started with a non-alcoholic sparkling drink for a toast! The staff is knowledgeable about wines, so if you tell them your preference, they will choose for you. Since I opted for non-alcoholic, I was served non-alcoholic sparkling, white, and red wines. I went for the Menù BALCONE course priced at 9000 yen. The course included the following: ⚫︎ Welcome snacks: olives, grissini, crispy cheese. Served alongside the mentioned Jamón Serrano, perfect for nibbling together. ⚫︎ Jamón Serrano + melon: A perfect sweet and salty combination, pairs well with wine. ⚫︎ Cod espuma with caviar: A light and elegant dish with finely chopped shrimp, scallops, and potatoes inside fluffy espuma. ⚫︎ Bread: Served on a warm stone, stays hot for a while. The chewy texture is delicious. ⚫︎ Instant smoked salmon: Refreshing with lemon cream and French caviar. Pink pepper adds a nice touch. ⚫︎ Nagoya Cochin chicken peperoncino: This was delicious!! Yuzu pepper and yuzu peel provide a great accent to the dish. The Nagoya Cochin chicken is sautéed and has a fragrant taste. ⚫︎ Fried conger eel: Served with bouillabaisse. The crispy coating absorbs the bouillabaisse, making it even more delicious. Grilled leek powder adds a nice touch. ⚫︎ Roasted Shinshu deer: With cassis powder and celeriac puree. Moist and tender with plenty of umami. ⚫︎ Dessert: Lemon tart. The crispy crust on top adds crunchiness. The meringue texture enhances the experience. ⚫︎ Iced coffee: Served with baked sweets (financier and chocolate cookies). Thank you for the wonderful meal! 【Service】The staff was efficient and friendly in their service. 【Final thoughts】Enjoyed a full-course meal at this adult hideaway Italian restaurant♪

Make sure to take the elevator that goes up to the 9th floor of the building in front of Ameba Tower, otherwise you won't reach the restaurant. As the name suggests, this restaurant with a striking balcony is a great spot when the weather is nice. The course meal and wine pairing that my friend reserved was perfect for adults with a sophisticated taste. Snacks with a nice texture and flavor like prosciutto and melon pair well with a refreshing bubbly drink. The cod espuma topped with caviar and the chilled scallops with potatoes offer delicate and elegant flavors. The instantly smoked salmon is rich in flavor, and the lemon cream and French caviar add a nice touch. The pasta, made with Nagoya Cochin chicken and yuzu, has a good balance of flavors. The tableside preparation of the fried eel is a delightful way to enjoy seasonal ingredients. The roast venison with a tangy cassis duo pairs perfectly with red wine. The dessert, along with the smiley face bread and pastries, is not only beautiful and delicious but also exudes elegance and taste. After dessert, we enjoyed the leisurely melting of the ice tea with the complimentary baked goods. Highly recommended for dates or girls' nights out. A balcony party with wine-loving friends also sounds like a lot of fun.

Located on the top floor of a building in a slightly bustling area 7.8 minutes from the scramble intersection in front of Shibuya Station, near Abema Tower. The atmosphere of the restaurant was surprisingly calm, making it hard to believe it was in Shibuya. We were told we could sit on the terrace, but it was quite hot that day so we chose indoor seating. I sat next to my friend and enjoyed a meal while looking out at the terrace. We had the 9,000 yen (including tax) Balcone Shibuya Standard Course, pairing it with several types of wine. The dishes included Stuzzichino, welcome snacks, ham and seasonal fruit, Piccolo Antipasto, cod espuma with caviar, Antipasto Freddo, instant smoked salmon with lemon cream and French caviar, Pasta, Nagoya Cochin chicken peperoncino with yuzu fragrance, Pesce, fried conger eel with fried eggplant and bouillabaisse, Carne, roasted Shinshu deer with cassis duo, Dolce, recommended dessert from Balcone. The presentation and colors were beautiful, and the course featured seasonal ingredients that were visually appealing. The fluffy and smooth cod espuma had a strong cod flavor with scallops, shrimp, and potatoes inside, providing a variety of textures. The Nagoya Cochin chicken peperoncino with yuzu pepper was refreshing and delicious, leaving us wanting more. The highlight was the fried conger eel, served with fried eggplant and finished with bouillabaisse poured at the table. The rich bouillabaisse enhanced the deliciousness of the conger eel, and the hot stone plate with a smiley face stamp served with bread allowed us to savor every bit of the sauce. By the end, we were very full. The lemon tart dessert was light and refreshing, with crumbled crust and ice cream or cream on top. Despite being full, we couldn't resist eating it. The course was very satisfying, with detailed explanations of the dishes provided during service, enhancing the dining experience and building anticipation. We were able to forget the hustle and bustle of Shibuya and enjoy a graceful dinner, having a wonderful time.

All dishes are delicious with a focus on the natural flavors of the ingredients and the presentation is lovely! The private rooms allow for a relaxing atmosphere and great conversations. I highly recommend this restaurant.

Balcone Shibuya is an authentic Italian restaurant that you wouldn't expect in Shibuya. It offers a luxurious resort-like atmosphere where you can enjoy a sophisticated and elegant time. I reserved the innovative Italian menu course, Balcone, for ¥9,000 for a celebration. The drink was a sommelier-chosen wine pairing for ¥7,000. The menu included various dishes such as crispy cheese, olives, and grissini for snacks, smoked salmon with lemon cream and French caviar for cold appetizers, and roasted Nagoya Cochin chicken with yuzu-flavored spaghetti for pasta. The restaurant also served fried conger eel with eggplant and pea base, roasted Shinshu deer with cassis duo for the main course, and recommended desserts. It is a great place for a date with a cozy terrace seat option. Balcone Shibuya is located in a hidden oasis in the city, just a 9-minute walk from Shibuya Station. The restaurant has 44 seats, including 20 indoor and 24 terrace seats, and offers a 10% service charge for dinner. Private rooms are available for reservation, and the entire restaurant can be rented for special occasions. All seats are non-smoking, and surprises are welcome. They accept card payments, electronic money, and QR code payments. The restaurant also has an open terrace, free Wi-Fi, and is wheelchair accessible. Visit their website for more information: https://balcone-shibuya.com/

A lovely dinner with a lovely woman♥️ The fashionable and calm atmosphere is the best! It's so quiet that you forget you're in Shibuya. The welcome snack of fresh ham and seasonal fruit, with melon, makes you feel luxurious. The cod espuma with caviar looks like a dessert at first glance, but it's delicious. The smoked salmon with lemon cream and French caviar is perfect with the mix of flavors. The cute bread with a smiley face is adorable♥️ The Nagoya Cochin chicken peperoncino with yuzu fragrance is flavorful and has a great texture. The fried conger eel with eggplant and bouillabaisse soup is fun to eat. The roast of Shinshu deer with cassis duo is tender and delicious♥️ The recommended desserts at Balcone were all artistic and exciting. The wines selected to pair with the food were perfect. The staff provided friendly service and made us feel comfortable. It's perfect for a girls' night out or a date.

I visited Balcone in Shibuya. It's a restaurant where adults can enjoy a great atmosphere, and I was looking forward to it. The restaurant is located just a little past the Tokyu Hands Shibuya store. They have indoor seating as well as terrace seating, creating a very lovely space. This time, I tried the "Menù BALCONE" course, which consisted of 8 dishes and was very fulfilling. First, a toast! I enjoyed a glass of champagne in a de VENOGE glass, which had a crisp and dry taste that helped me forget about the heat. The first course included a welcome snack and prosciutto with seasonal fruits. The prosciutto was accompanied by melon, a classic combination that never disappoints. The second course was a cod espuma with caviar, which had a smooth texture and a strong cod flavor. The cold appetizer was a moment-smoked salmon with lemon cream and French caviar, offering a refreshing taste. The pasta dish was Nagoya Cochin chicken peperoncino with yuzu fragrance, enhancing the rich flavor of the chicken. The fish course was fried conger eel with eggplant and bouillabaisse, a luxurious dish with a rich bouillabaisse sauce. The main course was roasted Shinshu deer with cassis duo, perfectly cooked and served with a sweet and sour cassis sauce. For dessert, I had a lemon cream tart, creatively presented and delicious. I ended the meal with a cup of coffee. Despite being in Shibuya, Balcone provided a tranquil and relaxing environment where I could enjoy delicious food and wine. I highly recommend Balcone for special occasions like dates or anniversaries!

The junior staff at work reserved a girls' night out at a restaurant in Udagawacho, Shibuya, which is not a common area for us. It was located on the top floor of a building, just a short walk from Center Gai, near Hands. As the name suggests, the restaurant had a spacious terrace seating area. Although we dined indoors that day, the view of the terrace being lit up as the evening approached was delightful. The interior had a chic and sophisticated atmosphere with a warm touch of wood. The clientele was mostly older, creating a calm ambiance. The food, possibly prepared by a female chef, featured classic dishes with creative twists. Dining with good friends who share similar tastes always makes the meal enjoyable and delicious. We started with a toast of champagne and enjoyed the following menu: MENU BALCONE (9000 yen) - Amuse-bouche - Welcome snacks - Prosciutto and melon - First appetizer: Cod espuma with caviar - Second appetizer: Instant smoked salmon - Pasta: Nagoya Cochin chicken peperoncino with yuzu - Fish: Fried conger eel with fried eggplant and bouillabaisse - Main course: Roasted Shinshu deer with cassis duo - Dessert: Lemon tart with vanilla ice cream - Coffee: Espresso - Petit fours: Strawberry and red currant fruit tart, cookies

Once a year, I have to visit Shibuya for a health check-up, which feels like a complete away game for me. This year, I did my research and made a lunch reservation at a nearby restaurant. It was located on the 9th floor of a building, like a hidden gem. The restaurant had a terrace seating area, which was shielded from the sun and had the cooling effect of the air conditioning from inside. I opted for indoor seating, but there were a few groups who had reserved the terrace seating right after the restaurant opened on a weekday. The set course meal with one drink included cost 3,000 yen (tax included), and I toasted with a glass of white wine, having refrained from drinking the night before. The salad came with a cute smiley face bread, baked on a stone to keep it warm. The bread had a salty and buttery flavor, complementing the salad with pate, which helped settle my stomach. I couldn't resist asking for another serving. For the main course, I chose the roasted Iberico pork, which was served with olive paste. The flavors were enhanced when eaten with the side of mashed potatoes. For dessert, I opted for creme brulee and tea, which was the perfect portion size for me. The ambiance and clientele at the restaurant were calm and mature, allowing me to enjoy my meal without feeling self-conscious. Overall, I was satisfied with the quality of the food at a reasonable price.

I was able to enjoy a calm meal in Shibuya. The temperature was just right and the terrace seating was comfortable. Every dish was delicious and nicely presented, but what stood out was the bread with a Nico-chan mark, freshly baked and warm, with a chewy texture that was delicious. The approach to the restaurant is a bit difficult to find.

I made a reservation for the terrace, but the view was not great and the ceiling felt a bit oppressive. The atmosphere was calm and mature, with some people there for business meetings. The food was delicious, but the service was very slow. The wine was not that great, except for the champagne. The main meat dish was too fatty for my taste, and the wagyu beef we shared as an extra cost was disappointing. The foie gras was mediocre and the meat was tough.

I had plans in Shibuya in the evening, so I went for lunch with a friend beforehand. We tried the Pranzo Stagionale B menu, which costs 5200 yen with a drink included through a One Michelin Star restaurant plan. The meal started with an amuse-bouche, followed by octopus marinated in lemon for appetizers, gnocchi and a slightly oily spaghetti aglio e olio for pasta, and delicious freshly baked bread. For the main course, we each chose something different, and I had the pork belly confit. For dessert, we had the option of tiramisu or creme brulee. The restaurant, located on the 9th floor of a building, had a great atmosphere that was unexpected from the outside.

It could be said that it is a little away from the bustling streets of Shibuya. A shop on the top floor of an office building. There is also a terrace seat perfect for spending time outside in the comfortable season. The interior of the shop also feels open. I chose the "Menù BALCONE Shibuya Standard Course". First, champagne. Stuzzichino ⭐︎ Welcome snack ⭐︎ Prosciutto and seasonal fruit olives, taralli, calasau, grissini. Taralli is a hard bread from southern Italy, with a hint of saltiness that goes well with champagne. Calasau is thinly baked and crispy, perfect with prosciutto. The prosciutto was Spanish Serrano ham. The seasonal fruit was melon. A classic choice. Piccolo Antipasto ⭐︎ Cod espuma with caviar, potatoes, and cod. The cod was fluffy and the dish allowed the flavors of the ingredients to shine. The focaccia had a Nico-chan mark on it. It was warm and did not cool down quickly, thanks to the stones placed underneath. Antipasto Freddo ⭐︎ Firefly squid and broccoli marinated with tapenade sauce. The green sauce was made with celery and anchovies. It had a subtle celery flavor that complemented the dish. I paired it with white wine from Italy, which was recommended to go well with seafood. Pasta ⭐︎ Grilled swordfish and bottarga powder spaghetti. The bottarga powder added a nice touch to the dish. I learned from this experience how to use bottarga powder in cooking. Pesce ⭐︎ Turbot and lobster tail vapor with spring cabbage farce. I really enjoy the taste of cream sauce, and this dish was delicious. I paired it with white wine, which complemented the flavors well. For the meat course, I had red wine. Art Of Wine The Starry Night Merlot. It was an easy-to-drink red wine with a mild bitterness. Carne ⭐︎ Roasted beef fillet with foie gras mousse and sweet potato and sweet pepper. The mashed potatoes and lotus root were delicious. The beef was tender and tasty. Dolce ⭐︎ Recommended dessert from Balcone, strawberry mille-feuille with ice cream. The mille-feuille was explained how to eat it, and it was delicious. Caffè ⭐︎ Coffee with dessert. I always want to have coffee after a meal, so I was happy that it was served at the end of the course. Additionally, homemade walnut cake and cookies were served, which was a nice touch. I left the restaurant thinking I want to enjoy wine and food on special occasions, and I would like to visit again.

Located on the top floor of an office building just a short walk down Inokashira Street from Shibuya Station, this hidden gem of a restaurant is a peaceful oasis in the midst of the bustling city. With only one of the three elevators going up to the 9th floor where the restaurant is located, it offers a serene dining experience away from the noise of the city. The interior is chic and sophisticated, with the option to dine on a terrace with a stunning view of the mountains in the distance during sunset. I tried the Menù BALCONE course, which consisted of 8 dishes for 9,000 yen. Each dish was a delightful surprise, blending Italian cuisine with French and ethnic elements. From the creamy cod foam to the marinated firefly squid with tapenade sauce, each dish was a work of art. The pasta dish featured grilled swordfish with bottarga powder in a unique twist on peperoncino sauce, while the main course of grilled Miyazaki pork with white asparagus and pimento sauce was a true indulgence. The service was impeccable, with attentive and friendly staff who expertly paired each course with a drink. The cheese cart service before dessert was a lovely touch, allowing for a leisurely end to the meal. Overall, the atmosphere, food, and service at this restaurant were exceptional, making it a perfect choice for any special occasion. Highly recommended for a memorable dining experience.

This is a stylish restaurant located a little away from Shibuya Station. It is on the 9th floor, but be careful because if you take the wrong elevator, you will only go up to the 8th floor. I made the mistake of getting off on the 8th floor and then transferring to the 9th floor. The restaurant has indoor seating, a balcony, and private rooms. Since the weather was nice, I chose to sit on the balcony. This time, I had the 8-course menu (Menù BALCONE IL Menu Balcone 8 items) for 9000 yen. The dishes included were as follows: Stuzzichino - Welcome Snacks, Ham and seasonal fruits, Piccolo Antipasto - Cod espuma with caviar, Antipasto Freddo - Firefly squid and rapeseed marinated with tapenade sauce, Pasta - Grilled swordfish with bottarga powder peppercino, Pesce - Sole and lobster vapor with spring cabbage farce, Carne - Grilled Miyaji pork with white asparagus and pimento sauce, Dolce - Balcone recommended dessert, Caffè - Coffee or tea. The cod espuma was creamy and delicious, the firefly squid was a last chance seasonal dish, and the grilled Miyaji pork felt familiar as it was produced near my hometown. The wine pairing for each dish was greatly appreciated. The staff were perfect in their service, food explanations, and attentiveness. Despite the service charge, I found it worth it. Everything was great, so I believe celebrating a special occasion here would be very satisfying. However, if you want to dine on the balcony, you need to pay attention to the weather on the reservation date. The course content changes with the season, so I would like to visit again around autumn.