Eatrip is one of the big players in Tokyo's farm-to-table organic movement. Working with domestic food producers, it serves up neo-bistro-style dishes that reflect head chef Shiraishi Takayuki's global travels. Sample dish: mahata (grouper; from Mie Prefecture) sautéed with harissa (made in-house), squid ink and daikon (radish). Course menu only; reserve ahead.
When you find it (it's a little tricky; it's a house entered via a stone path), you'll be surprised that such a peaceful spot exists in Harajuku.