** Updated Dec 2016 – sadly Beacon has closed. A new shop, Crista, has opened in the same space, also by the same owner and chef.
Brunch at Beacon is a taste of America in Tokyo. David Chiddo works his magic at this urban chophouse located between Shibuya and Omotesando. I picked Beacon for Sunday brunch thinking I would go for a burger and martini. But, once I took a look at the menu the huevos rancheros jumped out of the menu and I am so glad I got it. I loved the green rice and beans. I was sad when the plate was empty. And, I could see that many others in the restaurant were enjoying the burger.
Portions are generous, another nod to American brunches. The brunch menu includes a selection from the bread basket, fruit, and coffee, tea, or espresso drinks. My girlfriend who studied at university in Minnesota also felt right at home with this hearty plate of eggs Florentine. Many of our fellow diners were talking in English, something that I am not used to, so I totally felt like I was back in the USA. Staff are attentive and there is a great buzz in the restaurant. Diners are here to relax and be taken care of.
There is a counter if you are dining solo. Beacon’s a great spot for meeting friends at. It’s popular so reservations are highly recommended. If you are from America, you will feel right back at home. Other brunch menu highlights include Belgian waffles and fried chicken, steak and eggs, and almond French toast made with brioche.
Izakaya 居酒屋 are literally places to have something to drink. When I was working as a sommelier at the New York Bar and Grill at the Park Hyatt Tokyo my shift would end late at night, well after dinner. I would often stop by a local izakaya for a beer and some small bites. What made this one so special was the friendly mama-san. I was always welcomed and the food was all made by okaasan. Good izakayas should be just this, offering good food and drinks, and making the customer feel comfortable.
Tokyo is also home to some of the world’s top mixologists at places like Star Bar Ginza or Bar Tender. These will be covered in a separate post. For now, here are my favorite places to have a drink in Tokyo.
A popular izakaya in the nostalgic shitamachi district of Morishita, Yamariki 山利喜 was introduced to me by Japan’s first Master Sommelier Ned Goodwin. Ned brought me here one night to drink French wines with izakaya cuisine. Yamariki has a sommelier on staff, Mizukami-san who will gladly pair wine with your order. One night here I ran into John Gauntner, who said the restaurant also has a great selection of nihonshu. Yamariki is also known for its nikomi, soy-simmered innards, which has been made with the same broth for over forty years. It is also known for its yakiton or grilled pork bits (like yakitori but made with pork instead of chicken). Koto-ku, Morishita 2-18-8.
Sasagin 笹吟 has one of the better selections of nihonshu in the city and exquisite fare to go with it. Best of all, if you ask them to help you select interesting ones to try they will. It is very popular so reservations are highly recommended. Shibuya-ku, Uehara 1-32-15.
For wine I love Maru マル because of its value. Next door to the standing bar is a wine shop. Pick up a bottle there and the corkage fee is only 500 yen at the bar. It feels a bit like a European wine bar with food like cured ham and cheese but there is also a grill station on the second floor for grilled skewers. There are also seats on the second floor. Chuo-ku, Hatchobori 3-22-10.
Buri is a popular standing bar near Ebisu. I come here for the one cup sake, a selection of about 30 to choose from. Small plates to share, seasonal seafood, and some grilled meats. Ask for the frozen sake which is almost like a slushy. (I don’t think the brand I had was Hakutsuru, but this video shows you what the slushy looks like.) Shibuya-ku, Ebisu-Nishi 1-14-1.
Everyone needs at least one reliable place for beer and my go-to bar is The Harajuku Taproom. Delicious craft beer by the talented Bryan Baird and kushiyaki (grilled meats and vegetables). It is also conveniently located just off of Takeshita Dori, a few minutes’ walk from Harajuku station. There is also a location in Naka-Meguro. To educate your palate, try small cups of a variety of his beer. You won’t be disappointed. Shibuya-ku, Jingumae 1-20-13, No Surrender Bldg. 2F
Saiseisakaba 再生酒場 is the place to go if you are into innards. From sashimi to simmered to grilled, you’ll find a wide selection to choose from. My personal favorite shop is in Monzennakacho but there is also a branch at the Shin Maru Building near Tokyo station. Alternatively, the Shinjuku branch too is a lot of fun. I usually drink shochu as it is a great partner for the offal. Shinjuku-ku, Shinjuku 3-7-3. www.ishii-world.jp/brand/motsu/nihonsaisei/shinjuku3/
Located in the heart of Ginza, Sake no Ana酒の穴 is on John Gauntner’s great book, The Sake Handbook. I came across it as I was looking for a place to try a variety of nihonshu over lunch and this was the only place that was open. I called ahead and was told that there was a kikizakeshi (sake sommelier) on staff and that he would be there for lunch. Sakamoto-san gave us exactly what we were looking for, a variety of different nihonshu. The evening menu is also available at lunch if you ask for it. Traditional izakaya bites like grilled himono (salted and air-dried fish), natto omelet, and much more. Chuo-ku, Ginza 3-5-8.
It is a bit of a journey to Ikejiri Ohashi, but well worth it to get to Tsukushinoko つくしのこ. One of my favorite nights out learning about nihonshu with beer writer (and nihonshu aficionado) Bryan Harrell. It feels very local and cozy inside and the selection of nihonshu is great. Staff are also very knowledgeable and can help guide you through a variety of sips. Typical izakaya fare – ask for a nabe (hot pot) in the winter time, you won’t be disappointed. Meguro-ku, Higashiyama 3-1-11.
If you are looking for somewhere to celebrate an occasion then the New York Bar & Grill in the Park Hyatt Tokyo is on top of my list. Perhaps you’ll recognize it from Sofia Coppola’s Lost in Translation. The high ceilings and the spectacular views from the 52nd floor are breathtaking. My recommendation is to go just before sunset so that you can see the lights come up on the city as it sparkles below you. I used to work here, and I am even more convinced that this is one of Tokyo’s special places. Shinjuku-ku, Nishi-Shinjuku 3-7-1-2.
A good martini and burger can be found atbeaconin Aoyama. One of Tokyo’s top chefs, David Chiddo not only makes a great burger, he also knows his martinis. David’s Perfect Martini is made from one of my favorite gins, Hendricks. Parent company T.Y. Express is also the owner of the brewery TY Harbor, making really good beer, which is also on the menu here at beacon. Solo diners can sit at the bar and enjoy their martini and burger. Shibuya-ku, Shibuya 1-2-5.