Celaravird

This recently-opened Spanish restaurant, hidden away in residential Yoyogi-Uehara, has caught the attention of many despite its low-key approach. Celaravird unites the seasonal aspects of the Japanese taste with the ingenious Spanish cuisine. Celaravird is owned by an adventurous and playful chef, Koichi Hashimoto, who is not afraid to try new approaches. His experimental experience expresses the idea that gourmet dining can be fun as well as filling. This is prominent in the menu where dishes consistently feature miniature landscapes like sandy summer beaches, or desserts that resemble a hand-held Japanese firework. Look out for origami-folded celeriac cranes, Kyoto carrot macarons, and transparent potato chips. This restaurant offers just one tasting menu that adapts to the seasons, but rest assured that it encompasses every novelty flavor you can ever imagine in the sophisticated, three-hour-long multicourse meal. The ingredients are sourced by Hashimoto himself, traveling all around the country to guarantee the best possible quality one can ever get. This includes free-range lamb from Hokkaido, organic greens from the local farms in Gunma, and artisan cheese from Nagano. These first-class ingredients are then made into delicate dishes served in tiny but filling portions. Despite the innovation of the menu, like the "fallen leaves in the forest" dish in autumn, Celaravird still manages to keep their prices down due to Hashimoto's choice to keep the restaurant under the radar.