Indulge your carnivorous cravings
When you crave the irresistible flavors and aromas of masterfully prepared beef, veal, pork, lamb or chicken, simply nothing else will do. So where's the meat in Tokyo? We suggest indulging without compromise at one of these five splendid restaurants along the Chuo Line.
Virbius
Lakeside authentic French
Osteria quinto
French meets Italian
Drammatico
Italian in Ogikubo
Bistrot Sans Le Sou
Inspired 90s French
Le Ciel
Exclusivity and surprise
Virbiusウィルビウス
Phone: 0422-44-2522
- Address:
- 1F, Park Familia, 3-3-50, Shimorenjaku, Mitaka, Tokyo
- Open:
- [Tuesday-Sunday, National Holidays, Day before National Holidays] Lunch 0:00 pm - 2:30 pm (Last Entry: 1:30 pm) / Dinner 6:00 pm - 11:00 pm (Last Entry: 8:30 pm)
- Closed:
- Monday
Simply irresistible
Simply irresistible
The beef cheek simmered in red wine is superbly flavorful with slim fibers that literally melt in your mouth. It was inherited from renowned Hostellerie du Vieux Moulin in Burgundy, where the chef trained in his youth. He is particular about the flavor and uses only the finest domestic beef.
The surprisingly light French dishes strike a deft balance of rich flavor and clear acidity perfectly complemented by select French wine.
Chef Akamatsu refined his skills and perspective for over 5 years at starred restaurants in France.
Fresh Hokkaido sea urchin and carrot mousse consommé jelly best enjoyed with red wine.
Guests enjoy the exquisite cuisine, relaxed atmosphere and tasteful decor.
Virbius faces tree-lined Kaze no sanpomichi in a quiet and relaxing neighborhood.
Lakeside authentic French
Virbius may be slightly out of the way in Mitaka. But it's only 5 minutes by foot from the station and offers such a relaxing environment that you feel you've escaped to a bistro in the French countryside.
Lush greenery and a tranquil lake can be viewed from the windows and you half expect the sounds of nature to entertain you as you dine. This sense of peace and relaxation is deepened by the gentle manners of soft-spoken chef Yukinori Akamatsu. He is casual and down to earth despite having polished his skills at Tokyo's acclaimed Kitajima-tei and three-star restaurants in France. Even young guests nervously visiting for the first time quickly relax once they see the chef's gentle smile.
The quality of his orthodox French cuisine is widely renowned. Using pure olive oil and vinegar, he produces light dishes that are crisp with an exquisite acidity that brings out the original flavor of the fine ingredients and perfectly complements select French wines. The flavorful synergy of his dishes with wine is an experience all connoisseurs should experience. While perfect for special occasions, Virbius is casual enough to visit any time you're in the mood to escape, relax and enjoy.
Phone: 0422-44-2522
- Address:
- 1F, Park Familia, 3-3-50, Shimorenjaku, Mitaka, Tokyo
- Open:
- [Tuesday-Sunday, National Holidays, Day before National Holidays] Lunch 0:00 pm - 2:30 pm (Last Entry: 1:30 pm) / Dinner 6:00 pm - 11:00 pm (Last Entry: 8:30 pm)
- Closed:
- Monday
Osteria quintoOsteria quinto
Phone: 03-3399-1977
- Address:
- 1F, Alpha Nishiogi, 2-27-7, Nishiogi-kita, Suginami-ku, Tokyo
- Open:
- [Tuesday-Saturday, National Holidays, Day before National Holidays] 6:00 pm (L.O. 12:00 am) [Sunday] 6:00 pm (L.O. 10:00 pm)
- Closed:
- Monday, Irregular
Simply irresistible
Simply irresistible
Toru Fukuma draws upon a vast arsenal of techniques. Depending on the dish, he deftly grills the meat to trap the moisture, swiftly cooks it at high temperature to condense the flavor, or patiently employs cuisson nacré.
The best of Italian and French cuisine.
Excellent ingredients are prepared in a straightforward manner with subtly prepared sauces that fine-tune the flavors.
Vegetables are fresh and domestically grown except when clearly superior imported produce becomes available.
Parmigiano topped horsebean gnocci with the natural flavor of horsebean clearly present in the filling.
The wine menu consists solely of flavorful Italian brands carefully selected by the chef.
All 12 seats are at the counter, where the chef converses pleasantly and meets every need with timely attention.
French meets Italian
"Chefs must be selective about their suppliers and ingredients", remarks chef Toru Fukuma. He makes a point of getting out of the kitchen to find the most flavor-packed ingredients, which themselves define how the dishes should be prepared.
His conviction is based on vast multifaceted experience. After graduating from culinary school, he worked at a French restaurant in Tokyo. Then he cultivated his talent at a starred restaurant in Italy. Upon returning to Japan, he further honed his skills at a luxury hotel before opening Osteria quinto.
Deep experience with both French and Italian cuisine has equipped Chef Toru Fukuma with diverse techniques for bringing out flavor. And this is where he focuses his attention. Success begins with a thorough understanding of every ingredient. What makes a certain ingredient so delicious? Is it the moisture or concentrated flavor? One must expertly analyze each ingredient to identify its character, then add the flavor it lacks or find a way to contrast it. This is how ingredients define the way dishes should be prepared.
The menu changes frequently and when you scan the available dishes you may be surprised to discover that a new season has arrived. Whatever the season, you can be sure that every dish will deliciously bring out the inherent flavor of the fine ingredients.
Phone: 03-3399-1977
- Address:
- 1F, Alpha Nishiogi, 2-27-7, Nishiogi-kita, Suginami-ku, Tokyo
- Open:
- [Tuesday-Saturday, National Holidays, Day before National Holidays] 6:00 pm (L.O. 12:00 am) [Sunday] 6:00 pm (L.O. 10:00 pm)
- Closed:
- Monday, Irregular
DrammaticoDrammatico
Phone: 03-6915-1836
- Address:
- 5-12-16, Ogikubo, Suginami-ku, Tokyo
- Open:
- [Monday, Tuesday, Thursday-Sunday, National Holidays, Day before National Holidays] Lunch 11:30 am - (L.O. 2.00 pm) / Dinner 5:30 pm (L.O. 9:00 pm)
- Closed:
- Wednesday, third Tuesday
Simply irresistible
Simply irresistible
Unlike seafood or vegetables, meat must be cooked to bring out its full flavor. Chef Shigeoka prepares every cut with a different approach to satisfy Japanese tastes, which are somewhat different than those of Americans and Europeans. From texture to serving size, he meticulously takes every detail into account.
Chef Shigeoka tells us, "I focus on finding the best ingredients, then add a playful touch." He aims for a straightforward taste that guests can easily appreciate and explain.
Spanish piglet slowly cooked at low temperature then deep fried for crisp, flavorful skin.
Rare cheesecake with tomato, an original recipe inspired by a memorable pastry-making experience in the chef's youth.
Counter seats on the first floor and a private dining room on the second floor meet customers' varied needs.
The menu features over 800 Italian wines, including the chef's favorite organic brands.
Italian in Ogikubo
Nestled away in a residential corner of Ogikubo is Drammatico, a restaurant that feels like it belongs in an Italian port. Of course, this is chef Chuya Shigeoka's intention.
Rather than striving to attract customers for special occasions, he provides a homey atmosphere where guests want to spend quality time every day. In place of decorations, he offers warm service for all customers whether seated downstairs at the counter or upstairs in the dining room — and fine wines at reasonable prices. There's no need to dress up for a fancy night out. Just visit whenever you like in your everyday clothes and Drammatico will welcome you with open arms.
It's easy to see why the restaurant is so popular with locals. Not only is the atmosphere warm and casual, but the food is simply delicious. The dinner course is limited to the chef's recommendation, and he keeps the dining experience fresh by only preparing the amuse after seeing each guest. So it comes from the heart and resonates with the customer. A remarkable 90% of guests are regulars, which testifies to the high level of customer satisfaction.
Phone: 03-6915-1836
- Address:
- 5-12-16, Ogikubo, Suginami-ku, Tokyo
- Open:
- [Monday, Tuesday, Thursday-Sunday, National Holidays, Day before National Holidays] Lunch 11:30 am - (L.O. 2.00 pm) / Dinner 5:30 pm (L.O. 9:00 pm)
- Closed:
- Wednesday, third Tuesday
Bistrot Sans Le SouBistrot Sans Le Sou
Phone: 03-3247-1408
- Address:
- 2F, Dai 2 Shino Bldg., 3-17-4, Nishiogiminami, Suginami-ku, Tokyo
- Open:
- [Tuesday-Sunday, National Holidays, Day before National Holidays] Lunch 12:00 pm - 3:00 pm (L.O. 1:30 pm) / Dinner 6:00 pm - 11:00 pm (L.O. 9:00 pm)
- Closed:
- Monday, Second and Fourth Tuesday (open if national holiday and closed the next day)
Simply irresistible
Simply irresistible
In both quality and serving size, the meat dishes at Bistrot Sans Le Sou win customers hearts. Even the exquisite Tsunan pork from Niigata Prefecture and traditional Akagyu beef from Kumamoto Prefecture are served in generous portions. Both are lean and flavorful with just the right amount of fat.
Roasted chicken thigh stuffed with foie gras and porcini mushroom risotto. This delectable dish has been popular since the restaurant's opening and fills the air with the fragrance of fine cheese, Madeira wine and truffles.
Roasted Tsunan pork of notable quality with spicy and refreshing green pepper sauce.
Smoked duck with foie gras confit and watercress strikes a pleasing balance of bitterness and rich flavor.
All 1,000 wines, including Burgundies and Japanese brands, were selected by the chef's talented better half.
Born into a restaurant-running family. Trained in France and Tokyo. Chef Kaneko is genuinely gifted.
Inspired 90s French
Owner chef Toshimitsu Kaneko tells us, "the restaurant was inspired by our experience in France in the 1990s". While visiting France with his wife, who is also a culinary expert, they came across a bistro in the Parisian suburb of Van Dome that greatly impressed them and swore to open a similar restaurant in Japan someday.
After working at two renowned restaurants in France, including starred Le Restaurant, he returned to Japan to open Bistro Sans le Sou on the outskirts of Nishi Ogikubo in 1995. The couple has run the restaurant for over 20 years since moving it to a larger, more sophisticated space near the station. But their passion and fresh hospitality have never wavered and many locals are long-time regular customers.
The menu consists of set courses offering a remarkable range of dishes, including over 20 appetizers, 15 main dishes, various cheeses, homemade breads and 10 desserts. The thick sauces and rich foie gras accents require high-level technique and are characteristic of fine French cuisine of the 1990s.
Whether seeking classic dishes or a new taste experience, customers find satisfaction at Bistro Sans le Sou, where owner chef Kaneko maintains a traditional taste while freely introducing new ingredients. His warm hospitality, open attitude and unwavering diligence have made him a favorite among connoisseurs.
Phone: 03-3247-1408
- Address:
- 2F, Dai 2 Shino Bldg., 3-17-4, Nishiogiminami, Suginami-ku, Tokyo
- Open:
- [Tuesday-Sunday, National Holidays, Day before National Holidays] Lunch 12:00 pm - 3:00 pm (L.O. 1:30 pm) / Dinner 6:00 pm - 11:00 pm (L.O. 9:00 pm)
- Closed:
- Monday, Second and Fourth Tuesday (open if national holiday and closed the next day)
Le CielLe Ciel
Phone: 042-505-9029
- Address:
- 3F, Cube Kunitachi, 1-10-32 Naka, Kunitachi, Tokyo
- Open:
- Lunch 11:30 am (L.O. 1:00 pm) / Dinner 6:00 pm (L.O. 8:00 pm)
- Closed:
- Irregular
Simply irresistible
Simply irresistible
The cuisine is contemporary French with a focus on satisfying meat lovers. Every cut is prepared differently to fascinate guests and keep them wanting more. Today's main dish was Yamagata pork, but lamb, duck, wild game and other meats grace the menu on other occasions.
Today's main dish is Yamagata pork ginger, with loin, back and cheek all specially prepared to highlight the distinctive character of each cut.
Foie Gras Apple. Spoonfuls of powdered frozen foie gras reveal delicious nuggets of candy-coated foie gras.
The number of seats could easily be doubled, but the owners care more about providing ample space and privacy.
Chef Tetsuya Ogiwara and sommelier Daisuke Hirata first worked together at a restaurant over 20 years ago.
The wines are French and Japanese, based on the borderless concept that flavor matters more than origin.
Exclusivity and surprise
Restaurant Le Ciel is an exclusive hideaway worth experiencing. About five minutes from Kunitachi Station, on the third floor of a building in a quiet residential area, it limits guests to three groups for lunch and three groups for dinner so the dedicated proprietors can fully satisfy every guest.
Many connoisseurs repeatedly return to experience the unforgettably fascinating dishes. Today's appetizer, for example, appears to be red fruit peeking out from toasted Japanese soybean flour. But the flavor is clearly French. With the first intoxicating bite, you realize the powder is frozen foie gras and the red fruit is candy-coated foie gras. From feathery powder to crunchy candy coating that melts in your mouth, the distinctive combination of flavors and textures is amazing.
Many dishes are surprising, but the main attraction of the restaurant is the overall quality of the food and service. Chef Tetsuya Ogiwara and sommelier Daisuke Hirata run the business together based on a "borderless French cuisine" concept, striving to perfect every facet of the dining experience and focus all their energies on satisfying each guest. The resulting luxury and gratification is far beyond what the restaurant's moderate prices would suggest.
Phone: 042-505-9029
- Address:
- 3F, Cube Kunitachi, 1-10-32 Naka, Kunitachi, Tokyo
- Open:
- Lunch 11:30 am (L.O. 1:00 pm) / Dinner 6:00 pm (L.O. 8:00 pm)
- Closed:
- Irregular
*Articles are written based on information available at the time of publication.
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