Namikibashi Nakamura

In a quiet alley between Shibuya and Ebisu, a tiny light guides you to a solid wooden door on the second floor. Inside are long wooden or shining black counters, a spare open kitchen and a polished concrete wall.

The effect is an intimate, private setting, comfortable but classy, combining elements of contemporary and classic Japanese design. 

The food and drink menu continues the mix-and-contrast theme, but does so in a way that intrigues and surprises rather than obscures. 

Tokyofoodcast.com writer Etsuko Nakamura says, “All dishes are carefully yet simply presented on heavy earthenwear. For a satisfying treat, try the chef's recommendation: menchi katsu, juicy, deep fried breaded ground beef and pork."

Succulent nibbles include edamame, thinly sliced kabu radish with ume plum sauce, or chinmi in season. And you must try their excellent sashimi selection and grilled fish or meat, seasoned perfectly with fresh, zingy tongue-moistening flavors. 

“Namikibashi Nakamura is a step up from the usual izakaya, but everyone still leaves here happy and content,” she says. “They offer smoke-free dining throughout -- even the yakitori grill here is somehow smokeless.”

When you “kanpai!” at Namikibashi Nakamura, do so with champagne or beer. It's a bubbly kind of place. Follow this with one if its many wines or a bottle of sake served in an artistic katakuchi.