雄日芝

A quietly refined 7-seat counter Italian in Shintomicho, named after mehishiba (goosegrass), a wild plant — reflecting chef Ken Suzuki's deep affinity for plants and seasonal produce. The spare, mortar-counter interior seats just seven on custom keyaki-wood chairs, creating an intimate omakase atmosphere. Chef Suzuki trained six years at vegetable-forward Coulis (Shintomicho), one year at Villa Aida in Wakayama growing his own vegetables, then four years as chef at Bistro Rojiura (Shibuya). The cuisine is vegetable-conscious Italian: even fish and meat dishes are built around the vegetable, sourced from artisan farms including Tanaka Tane no Nouen (Nagasaki), Ogawa Farm (Wakayama), and Yoshino Herb Farm (Chiba). Reservations required; natural wines only.