Revisited in late August after 4 months. The highlight this time was the delicious zucchini with tender beef tendon and kombu simmered in soy sauce. Menu Highlights: - Assorted summer vegetables with vinegared miso dip - Sashimi platter: Hokkigai (surf clam), fresh-caught horse mackerel, kanpachi (amberjack) - Horse meat sashimi - Fried eggplant with miso paste - Gratin with myoga (Japanese ginger) and baby sardines - Zucchini and Japanese beef tendon simmered in kombu broth - Plus, enjoyed 3 glasses of draft beer (evening) Price: 10,000 yen per person Additional Information: This izakaya is extremely popular, known as "Takataro in the East, Ogawa Diner in the West." Their formula for deliciousness is seasonal ingredients, cooking methods, and variety. Ordering: You can order à la carte, but it's recommended to request dishes you want to try and leave the rest to the chef's choice course. Drink prices start at 500 yen for beer, 740 yen for a small bottle of sake, 700 yen for wine by the glass, and 3,800 yen for a bottle. Atmosphere: Away from the hustle and bustle of Shibuya, yet filled with enjoyable liveliness. Not boisterous but pleasant service, offering a mature izakaya experience unlike typical Shibuya spots.

Last month, I made a reservation at 5:30 PM via social media. For the second visit, we were seated at a table towards the back. Today, we ate and drank a lot. The dishes we enjoyed included: - Assorted sashimi (3 pieces) - Grated daikon radish on large enoki mushrooms - Deep-fried eggplant in broth - Clam and corn chawanmushi (savory egg custard) - Myoga (Japanese ginger) and whitebait gratin - Nara Yamato beef ribeye steak - Goroika (a type of fish) - Sanuki-style minced cutlet Wow, I overate haha. In the end, I couldn't finish everything, so I asked to take home the gratin and jumbo enoki mushrooms. I definitely want to order them again when I come next time. And thanks to the recommendation, the Japanese sake was delicious too. I'm totally satisfied. Thank you for the feast!

I received an invitation and visited Takataro for the first time! Here are the recommended items incorporated into the course menu. The first photo is a steamed dish of hamaguri clams and corn, which blends well together; the hamaguri clams are sweet and delicious! Smoked potato salad, a representative dish of the restaurant, mixed together, it's delightful! A refreshing summer vegetable appetizer. A platter of hotate scallops, kanpachi, and flounder, with sushi rice at the back! It's amazing to have sushi rice with sashimi! Moroheiya and enoki mushroom appetizer soup, light and enjoyable. Gratinee of myoga and shrimp, it's interesting to have myoga in gratin, a nice accent! Sanuki menchikatsu, another specialty of the restaurant! Thick and juicy, you'll want to eat as many as you can! A selection of three sake accompaniments: cucumber and chicken breast smoked, and baigai shellfish, perfect with sake! For the finish, kama-tama udon, where the noodles are a specialty handcrafted by the owner! Smooth and rich, delicious! There's also a variety of Japanese sake; the sake cups were cute! Sakes include: Yoyoemon, Natsugin, Junmai Ginjo, Nama-genshu, Ki Special Junmai, Kikusui, Sogen, Takezume Yamahai Junmai, Takezume Junmai, Akishika, Otokoyama Daiginjo, and Chojin 60 Nama-genshu Unfiltered.

Takataro @ Shibuya This month's top pick by Takataro ◎ Whenever I order sake, I always go for a side dish. This month's No. 1 snack (my best snack) is "Hida's jumbo enoki mushrooms with spicy daikon radish." Perfect for hot summer days, paired with ice-cold Japanese sake, the one-cup servings keep the sake from getting warm, making it just right. ◎ #Takataro #Izakaya #Shibuya #JapaneseSake #JapaneseCuisine #Snacks #Anetai #LetItBe #ZebugoArashi #SakeEverywhere #ShibuyaGourmet

Revisiting Nakamura, a prestigious establishment under the lineage of Namiki Bridge in Shibuya. This place, which has earned a Michelin Bib Gourmand, is notoriously difficult to book. I managed to secure a reservation for the evening on a weekday, bringing along a junior colleague. As before, we started with beer while entrusting the selection of dishes and sake to the chef. We opted for a course that included both signature items and recommendations for the day. 1. Seasonal Vegetables and Soybean Appetizer: - Seasoned with a deeply flavorful dashi, this chilled appetizer was perfect for the warm early summer evening. The refreshing starter set a great tone for the meal. Sake Pairing: Toyoyuemon Natsu-Ginga Junmai Ginjo Nama-Genshu, Iwate Prefecture/Kawamura Shuzo Brewery 2. Assorted Sashimi: - Featuring recommended selections of sashimi including sardines, horse mackerel, and tuna. The sashimi here always seems exceptionally delicious, with the vinegar rice subtly hidden beneath shiso leaves, offering an interactive touch to the dish. 3. Smoked Egg Potato Salad: - A classic menu item presented beautifully in a cool dish. Despite its apparent simplicity, the potato salad exuded a complexity that was thoroughly enjoyable. Sake Pairing: Toku Junmai 80, Rich and Bold, Yamaguchi Prefecture/Nagayama Honke Sake Brewery 4. Fried Eggplant in Dashi: - A dish we hadn't tried before, boasting a refreshing, summery flavor profile. The eggplant soaked up the rich dashi broth superbly, resulting in a delightful dish. 5. Zucchini with Meat Absorption: - A surprising addition to the menu, featuring zucchini paired with meat absorption. Despite expecting a heavier dish, it turned out surprisingly light and delicious, with the aroma of zucchini complementing the flavors perfectly. 6. Gratin: - The details are a bit hazy due to engrossing conversation, but I recall it being served piping hot in a cocotte. Definitely something I'd like to try again, especially considering the seasonal variations in ingredients. Sake Pairing: Nanahonsuyari Natsu no Nigori Sake Junmai, Bottled Fire-heated, Shiga Prefecture/Tomita Sake Brewery 7. Minced Cutlet: - A signature dish of the restaurant that we couldn't miss. Served with a squeeze of lemon, the cutlet boasted remarkable thickness and juiciness, making it a true delight. 8. Sake Pairing Set: - Accompanied by recommended appetizers including white seaweed and soybean salad, mozuku vinegar, and cucumber and steamed chicken with vinegar. The light and refreshing selections were particularly enjoyable, especially the delicious white seaweed salad, a first-time try for me. The steamed chicken was cooked to perfection. 9. Duck Broth Dipping Udon: - A perfect end to the meal, featuring udon noodles made fresh every morning by the owner. Served with a dipping sauce made from duck broth, the smooth and slurpable noodles paired excellently with the flavorful duck fat. Topped with sesame, green onions, and duck fat, this dish was exquisite. We plan to return again soon. Thank you for the wonderful meal!

I was taken to this restaurant by a regular customer. It was my first visit as I hadn't been able to go before. Finally getting in, I ended up ordering too much. Everything was delicious. It would be nice if places like this could be reserved at least a week in advance with a phone call, but the reality is that even with so many restaurants around, it's actually quite rare. I'd love to go again.

Nakamura, a renowned sake bar in Shibuya's Namiki Bridge lineage, is a Michelin Bib Gourmand-winning establishment known for its difficulty in securing reservations. Luckily, I managed to get through and book a table one month in advance. Visited with coworkers on a weekday evening. Started with beer before opting for an omakase course of dishes and Japanese sake. As a first-time visitor, we tried their specialty dishes. Seasonal vegetables and soybean appetizer soaked in flavorful broth were refreshing, perfect for the warm early summer evening. Next, we compared thick tofu and silky smooth tofu made from Nagano soybeans, both delightful. Enjoyed a sashimi platter with hidden vinegar rice beneath shiso leaves, a fun DIY sushi experience. The selection of sake included Summer Ginjo "Toru Yoen" from Iwate and Summer Firefly "Pink" from Kanagawa, both crisp and refreshing. Smoked egg potato salad was visually stunning with flowing yolk. Half-sized jumbo dumplings were juicy and flavorful. Tender octopus in shiny glaze paired perfectly with mustard. Finished with a bowl of seaweed-steamed egg and a signature dish of menchi-katsu, both delicious. Accompanied by various sake and appetizers like simmered okara and vinegar mozuku seaweed. Finally, indulged in duck broth udon, served warm and slurpy with a rich, savory broth. Despite being a nearby gem, this was my first visit, and I thoroughly enjoyed the standard yet delightful menu. Looking forward to returning.

"I like menchi katsu and salad. The non-alcoholic beer was a bit too unique. I think I was more impressed with the previous visit; the main drawback is that it's hard to make a reservation. They assure that delicious dishes with a focus on quality ingredients and alcohol will be served. I might try to make a reservation again, though."

"Kotaro" in Shibuya sets itself apart in the world of seafood izakayas. First and foremost, the freshness is astounding. The sashimi bursts with vitality, highlighting each fish's distinct characteristics to the fullest. The diverse menu took me by surprise, with each dish showcasing its uniqueness while maintaining an exquisite overall balance. The ambiance inside is calming, with just the right volume for enjoyable conversations. The staff are exceptionally friendly, providing detailed explanations of the menu and offering helpful recommendations. I definitely want to visit again next time. I hope this review is helpful for everyone.

Taro Takahashi @ Shibuya This month's Taro Takahashi ◎ I was celebrated for my birthday, I'm so happy #TaroTakahashi #Izakaya #Shibuya #JapaneseSake #JapaneseCuisine #Appetizers #anetai #letitbe #zebuyoarashi #SakashiotheSea

Finally, I managed to get a reservation at this restaurant, which is usually difficult to book. They said they could accommodate me on Sunday at 2 p.m., and I was delighted to secure it. Here's the order of the dishes based on how much I enjoyed them: tofu, gratin, udon noodles, eel bones, salad, and instead of sashimi, they served delightful spring rolls with small ayu fish. Everything was delicious! I also enjoyed the presentation of both the dishes and the pottery. Since weekdays seem challenging, I'll try coming back on a Sunday again.

Visited here after being introduced by a colleague, craving delicious food. Lives up to the hype, everything I tried was delicious!! Ordered quite a bit, more than I usually would, but managed to finish it all thanks to how tasty it was. 😄 Personal favorite was the thick fried tofu! Good tofu is just delightful, isn't it? Also enjoyed the famous minced cutlet and clay pot rice, thoroughly enjoyed every bite until the end!

A popular izakaya that offers a course menu of dishes paired with alcohol, allowing for a leisurely adult drinking experience. Reservations start one month in advance, and I visited on a Saturday at an early hour. Despite being just a few minutes' walk from Shibuya Station, the restaurant is tucked away in a quiet alley, giving it a hidden gem vibe. I arrived at the restaurant at 2 p.m. when it opened, informed them of my reservation, and was seated at the counter. The meal was omakase style, and I ordered drinks while waiting for the food. Here's a summary of the dishes and drinks: - Asahi Red Star (medium bottle) - Boiled soybeans and vegetables in a flavorful broth. - Shinomine Namazake (unfiltered pure rice sake) paired with tofu tasting featuring Oomomo tofu from Ikebukuro. - Special Junmai Sake (Takarayama) served with assorted sashimi including mackerel, octopus, and firefly squid. - Etsugaijin (unfiltered pure rice ginjo sake) paired with smoked egg and potato salad. - Sogestu (pure, unadulterated special junmai sake) served with tender octopus simmered in red beans. - Kikusui (special junmai sake) paired with a bowl of steamed egg custard with abalone, shrimp, and chicken. - Shichihongari (pure rice sake) served with juicy jumbo shumai dumplings. - Shuuzou (pure rice sake) and Etsugaijin (Hanamaki Kame-no-O) (unfiltered pure rice sake) served with three appetizers: fried tofu, cucumber and chicken breast with sesame dressing, and Tosa black mozuku seaweed. - Duck soup udon noodles, richly flavored with duck meat. The dishes were refined with elegant flavors that never became monotonous. The service was just right, not intrusive but friendly and responsive when engaged. The atmosphere was comfortable, making it a perfect spot for relaxed adult drinking. I definitely want to visit again.

Takataro @ Shibuya - This month at Takataro ◎, my favorite izakaya that I visit every month. Discovering the season while enjoying drinks at Takataro. #Takataro #Izakaya #Shibuya #JapaneseSake #JapaneseCuisine #Appetizers #Anetai #LetItBe #ZebuCallingStorm #Sakashiohurappu

It's a renowned restaurant that's notoriously difficult to book, but I finally had the chance thanks to a friend's invitation. It's located near Shibuya Cerulean Tower, with a serene and sophisticated atmosphere. The menu is mostly omakase, with the option to add specific dishes. Here's what we enjoyed: boiled spinach and udo, large peach tofu, fragrant tamago potato salad, chicken breast with cucumber, gratin with butterbur sprouts and salted pork, savory chawanmushi, shirako, grilled bamboo shoots with soy sauce, minced cutlet, duck soup udon, salted pork and mushroom mixed rice, miso soup, and sake pairings. The tofu was incredibly delicious, and I recognized the large peach tofu from a famous spot in Ikebukuro. The potato salad, a specialty, was gently flavored and paired well with sake. The standout was the gratin with butterbur sprouts, exuding the unique aroma of this favorite ingredient. And the minced cutlet stole the show, packed with juicy onions and crispy coating. The rice cooked with plenty of fresh mushrooms was a comforting end to the meal. Overall, the dishes were gentle yet flavorful, showcasing freshness. It's no wonder reservations are so hard to come by. The staff were exceptionally kind, keeping an eye on the pace of our meal and alcohol consumption, serving drinks at just the right times. Despite its casual genre, the restaurant stands out as something truly special, and the bill was reasonable too!

I had a great time at a place behind Cerulean Tower in Shibuya, where I was taken by a regular customer. We enjoyed various kinds of sake and meals, all chosen for us. It was so enjoyable that I ended up drinking too much. Even though it was four or five years ago, I was happy to visit again around the same time. Thank you for the wonderful meal.

Today, I finally managed to secure a reservation at Takataro-san's place, which I've been wanting to try for a while. First, I chose a few dishes I wanted to try, and then I left the rest up to them. Here's today's menu: - Appetizer: Assorted seasonal greens with tofu and salt, Sashimi platter with sushi rice and homemade soy sauce, Deep-fried lily bulbs, Potato salad with smoked soft-boiled egg, Steamed dumplings with mustard, Gratin with onion sprouts and crab miso, Steamed egg custard with clams and black maiitake mushrooms, Kagawa-style minced meat cutlet, Clay pot rice with sea bream and watercress. The sake selection was amazing too: - Suiemon Junmai Muroka Nama Genshu from Iwate Prefecture, Honjinzeki Junmai Ginjo from Kagawa Prefecture, Kikusui Tokubetsu Junmai from Shizuoka Prefecture, Daijiro Honjozo Usunigori Nama Genshu from Shiga Prefecture, Takesuzume Junmai Usunigori Nama Genshu from Gifu Prefecture, Kurotonbo Namazume Junmai from Kanagawa Prefecture, and Ki Junmai from Yamaguchi Prefecture. Both the food and the sake were exceptional, exceeding all expectations and creating a fantastic pairing. We even had the leftover clay pot rice made into rice balls, and I bought some homemade sushi vinegar to enjoy next time. It was a delightful experience from start to finish. Thank you for the wonderful meal! 🍣🍶

The first meal of 2023 at Takataro-san's place tends to feature a lot of snack-style dishes to fully enjoy the sake. But having something seasonal as an accompaniment to the drink is great for a single indulgence. Whatever you eat tastes delicious, and you can leave feeling content every time. It's been about 11-12 years since I started going to Takataro-san's place. Each time, I can enjoy a different atmosphere.

I am Takataro, visiting after 6 to 7 years. It's not just an izakaya but a refined small dishes restaurant. I come here every week with a regular couple (only the husband comes every week). Each dish is made with carefully selected ingredients, prepared with great attention, and served in exquisite dishes. It's not just about the dishes; I find myself admiring the beans in the ohitashi, the sashimi, and even the vinegar rice. It's a luxurious time.

I finally managed to get a reservation for Saturday at 2:00 p.m. after quite a bit of effort on the phone, haha. When I arrived a few minutes before 2:05 p.m., most of the seats were already taken. I was seated at a table towards the back, and the meal began. Since it was my first visit and I wasn't sure about the recommended courses, I just ordered the gratin from the menu. The dishes were served at the perfect timing. The staff were attentive and thoughtful, even selecting the sake for me, and the timing of each drink was exquisite. They brought everything with such impeccable timing that I couldn't help but laugh with the staff. Every dish paired wonderfully with the sake and was delicious. For those who wanted more, you could also order from the menu to your liking. Despite feeling quite full towards the end, I was touched when Mr. Takataro and the staff waved goodbye until they were out of sight. I truly appreciated their hospitality, and I understand why this place is so popular. It was a delightful experience, and I hope Mr. Takataro will still be serving delicious food when he turns 90. Thank you for the wonderful time!

Having a daytime drink at the strongest tavern in East Japan, Takataro-san!! It's such a blissful experience ❤️ #TokyoGourmet #YamanoteLineGourmet #ShibuyaGourmet #ShibuyaDayDrinking #Takataro #MichelinTokyo #BibGourmand2023 #StrictlyByReservation #DifficultReservationShop #FirstVisit #Chef'sChoiceCourse #SakePairing #WantToConnectWithFoodies #WantToConnectWithSakeLovers