Charcut

Since 2013, charcuterie specialist Charcut has been filling a heretofore unfilled niche in Tokyo dwellers’ hearts — and stomachs — with its extensive selection of cold cuts. But it’s not just salami and sausage on offer at Charcut. Chef Machisuji Takehiko’s experience in a delicatessen in Lyons means that his expertise extends beyond just cured meats to staple French dishes like quenelle dumplings filled with creamed fish, or the universally beloved duck confit. A trained sommelier, Chef Machisuji is also only too happy to lend his expertise to any guest looking for a recommendation. And with over 100 types of wine available in the restaurant’s collection, uninitiated guests would do well to rely on his suggestions. The restaurant’s Toranomon location — just east of glitzy Roppongi — and welcoming atmosphere make it exceedingly popular for girls’ nights out, but Charcut is a place for any occasion. In a high-end district full of eye-watering prices, Charcut’s Michelin Bib Gourmand award makes it stand out as a beacon of not just deliciousness, but affordability as well. A good time in Toranomon doesn’t have to break the bank, and Charcut is proof of that. Michelin Guide: 2013 - Bib Gourmand