Kotaro

Izakaya are typically places for stressed salarymen to unwind after a long day, rather than jumping straight on a rush hour train home. Kotaro in Shibuya takes the izakaya gastropub format — small sharing plates and glasses of sake — and raises the bar for class and quality. It's a cut above the usual chaotic izakaya atmosphere, and the ingredients are of a higher class too. All of the fish and vegetables come directly from suppliers with whom the owner has close bonds. It’s the same with the sake; only 8 breweries’ products are on offer. The exclusivity of these relationships means he gets the pick of their vintages. If you’re struggling to choose between the dishes, the omakase set course is a safe bet: quality oysters, sashimi, menchi katsu (ground meat deep fried), and udon are the specialties — the last of which is made in the sanuki style of the owner’s home prefecture, Kagawa. Although it’s a tad more expensive than the usual izakaya, the higher quality of the experience makes it worth the money, which is why Kotaro is listed with Bib Gourmand status in the Michelin Guide to Tokyo.