Iwahiba

Iwahiba has one of the best restaurant entrances yet; nestled in Hamamatsucho, it starts its story with a small bar counter that greets guests stepping off the elevator. The real experience begins behind a concealed door that reveals a spacious dining counter and private rooms. It’s an extra zest that puts this gem on the map of Tokyo’s creative dining scene. The unexpected lurks within the dark and moody room — chiefly, the experimental vision of Chef Kitagawa. He creates an inventive menu that riffs on letterbox classic Chinese cuisine and washoku, blending these traditions into a harmonious coexistence rather than a clash of flavors. It shows in the execution. Eeel is prepared in the style of Beijing duck, while chawanmushi, the traditional Japanese egg custard, is elevated with shark fin. Sichuan-inspired flavors come to life in spicy chicken and sweet-and-sour pork. Classic Shanghai crab is marinated in sherry, adding a unique twist, and in another course, the menu shifts to traditional sushi, featuring delicacies like nodoguro, mackerel and tuna. Iwahiba dresses for the part, too. The concept features a bar, restaurant counter, and private dining rooms that are dressed in the late 1900s Taisho retro opulence. Real iwahiba plants, which have been cultivated since the Edo era, provide a lovely contrast to the moody scenery. These plants are said to represent a long life, prosperity, and a persistent heart. Guests are invited to pair their meal with sommelier-selected wines, Japanese whisky, shochu and sake. The mature, quiet atmosphere makes it an ideal venue for intimate dates or discreet business meetings near Hamamatsucho Station and Daimon Station, alongside famous sightseeing spots in Tokyo.