Cristiano’s

Inspired by the long history between Portugal and Japan and his own international experiences, owner-chef Koji Sato of Cristiano’s creates classic Portuguese dishes with Japanese ingredients and cooking methods. Like many Japanese dishes, Portuguese cuisine mainly centers on rice and fish. Chef Sato whips up classic dishes like the popular bacalhau (dried cod) croquette, Alentejo-style pork, and assada sardinian – sardine grilled to perfection on beech and oak charcoal. As a testament to his devotion, Chef Sato built a bacalhau curing chamber in his kitchen. Everything from appetizers to main dishes is served as petiscos (small plates), easing guests unfamiliar with Portuguese cuisine into subtle yet rich flavors characteristic of the culinary style. For those looking for a wine pairing, manager Hiroi Naoki is there to answer the call: as the restaurant’s resident wine expert, he is intimately familiar with Cristiano’s collection of over 80 wines, including the rare Portuguese vinho verde (green wine). Only a short walk away from Tokyo’s Yoyogi Park, Cristiano’s is well loved by locals and travelers alike, especially in the spring and autumn, when the cherry blossoms and autumn leaves are in full display respectively. After a fair few plates of petiscos and glasses of wine, it’s a popular activity to meander down to the park, taking pictures all the way.