Hyperlocal Tokyo

This restaurant is dedicated to promoting the culinary cultures of Japan's prefectures. They regularly feature a different prefecture, with their menu showcasing local specialties and ingredients. During my visit, it was Hiroshima Prefecture. While I really wanted to try okonomiyaki, I opted for the miso katsu don from the 'sub-prefecture' of Aichi, as the seaweed might affect my afternoon work. The pork cutlet was excellent, but the Hachijo miso was truly outstanding! The staff's detailed explanations about the ingredients and their stories are another highlight of this establishment.

I discovered this restaurant a few years ago and make sure to visit every time I return to Japan. In the past, there were hardly any foreign customers, but recently I always see two or three groups. The dishes here are made with vegetables, rice, and fish grown and harvested domestically, representing all 47 prefectures. Some ingredients even come with the faces of the producers, which I find very heartwarming. The food is not overly seasoned, allowing you to savor the natural flavors of the ingredients, and I can feel my body rejoicing. I always order the fried mackerel. It was this restaurant's fried mackerel that made me appreciate this dish. It's truly delicious. When I first started coming here (a few years ago), the staff was quite cold, and while the food was delicious, the service was lacking, which my companion and I often discussed. However, recently everyone has been very kind, and the service has improved significantly, making it much easier to visit. I'm so happy about that. The prices are a bit higher than average, but I consider it a way to support the Japanese producers who make these delicious ingredients, and to express my gratitude to d食堂 for providing such wonderful food. I will continue to visit this restaurant.

Hikarie Shibuya, 8th floor. A teishoku restaurant featuring cuisine from all 47 prefectures of Japan. They also sell craft beer, wine, seasonings, and tableware. I wrote my name on the waiting list and waited for 50 minutes before a staff member finally called me in. This was my second visit, five and a half years after my first. Last time, I sat at a counter seat by the window, but this time, I was seated at a four-person table overlooking Shibuya Station. The large windows, high ceilings, and open atmosphere created a relaxing ambiance. The location offers an amazing view of Shibuya! In January 2020, the Ginza Line platform at Shibuya Station was relocated. Recently, the platforms for the Saikyo Line and Shonan-Shinjuku Line, which used to be far away, were moved next to the Yamanote Line, making it much more convenient to use. ■ Oku-cho Oyster Rice Set ¥2,200 (Limited time, limited quantity) Warm bancha tea was served. Ginger, daikon radish, carrot, and homemade pickled vegetables were served as appetizers. The wakame miso soup was unfortunately a bit bland. The oyster rice was served in a rice bowl. The oysters were sourced directly from Oku-cho, Setouchi City, Okayama Prefecture. Two Oku-cho oysters were topped with a sauce made from Okayama seaweed. They were plump and juicy, with a rich flavor from being steamed. The rice was cooked with oyster broth and topped with chopped mitsuba. The rice used was 'Satoumi Rice,' grown using oyster shells as feed. The rice grains were separate and chewy, with a delicious flavor. There were four pieces of fried Oku-cho oysters. The batter was crispy and well-drained. The oysters were small and irregularly shaped, but they were sweet and delicious. I ate two oysters plain. For one, I followed the staff's suggestion and squeezed some orange juice over it and sprinkled it with table salt. For the last one, I used the homemade pickled vegetable tartar sauce. The salad was served without dressing, so I squeezed some orange juice over it and mixed it with the tartar sauce. While not as flavorful as oysters from Hokkaido or Iwate, these oysters were juicy and sweet. The waitresses were friendly and provided excellent service, leaving a good impression.

This is a restaurant run by D&Department, located on the 8th floor of Hikarie. It's a dining establishment with a prime location in Shibuya, offering a bright, sunlit atmosphere during the day and stunning night views. I've been curious about this place for a while. Their passionate concept of showcasing the culinary culture of all 47 prefectures is truly inspiring, and their retail area, menu composition, and event-linked product design are all exciting. It was perfect for a quick family dinner. We ordered the Okayama Prefecture menu, "Eku Oyster Kaki Fry and Oyster Rice Set" and "Domaine Tetter Wine Tasting." The excitement was already building! The food was absolutely delicious - this was actually my first time trying Tetter wine, and it was a great experience! They had a pétillant and a rosé, and the staff recommended pairing each with the kaki fry, one with salt and the other with tartar sauce. Their service was excellent, and they were very attentive to the children. Restaurants in commercial facilities often leave something to be desired, but this one is truly exceptional. It's also perfect for a date.

I made a reservation and attended a breakfast gathering (held irregularly) starting at 9 am. I enjoyed two types of tea, appetizers, Sri Lankan curry, and dessert. The tea was strong and to my liking, likely due to the skillful brewing. The curry was mild, and the rice was like the red rice from that region, loose and well-suited to the curry. They also sell condiments and ingredients, so I bought some tea, wheat-based white soy sauce, and white dashi on my way out. The side of the seating area was all glass, making it bright and offering a view of the Shibuya landscape. The large display on the neighboring building was also captivating and kept me entertained.