SHIKAKU

Thirty-one seats line the wrap-around square counter that lends Shikaku its name, but the venue is anything but square. Opened in 2020, the moody lighting and warm, wood bar intensifies the glow of the flames that char, smoke and grill the cuisine on offer. The most exciting aspect of Shikaku’s menu is the unique combination of specialty cooking styles on offer. Menu items flow between roasted, open-flame charcoal grilled dishes and others flash-seared iron teppanyaki plates. A wide a la carte menu makes waiting on their classic nabe rice a great opportunity to try a variety of small dishes. The specialty here is unagi, a classic stamina-enhancing dish that is often enjoyed during summer to beat fatigue but is actually rumored to taste best in winter, when the eels are fatter. During weekends, Shikaku operates as an unagi specialty venue, offering only unaju and unagi courses. For dinner, the menu spans a wide range, from course menus to kushiyaki. Located in the Aoyama Grand Hotel — one of the premier five-star hotels in the Minami-Aoyama area, and just a short walk from Gaiemmae Station — Shikaku offers an appropriately upscale experience for its guests. The restaurant sees large crowds drawn not just for its unagi lunch courses, but also for its dinnertime offerings. The evening sake selections, in particular, are notable; while the sheer amount of choice can be overwhelming to narrow down to just three glasses, staff are always ready and willing to give recommendations.