Top choice Bistro

in Harajuku & Aoyama

Eatrip is one of the big players in Tokyo's farm-to-table organic movement. Chef Shiraishi Takayuki works closely with domestic producers and his cooking is more about coaxing out the natural flavours than embelishment. The food is ostesibly Japanese but with some international inspiration. Sample dish: mahata (grouper; from Mie Prefecture) sautéed with harissa (made in-house), squid ink and daikon (radish).

When you find it (it's a little tricky; it's a house entered via a stone path past a flower shop), you'll be surprised that such a peaceful spot exists in Harajuku. Flowers from the adjacent shop adorn the interior. Bio wines by the glass (¥1000-2000). Course menu only; reserve ahead.