Shibuya Cheese Stand. Fresh cheeze in Shibuya

Probably Cheese Stand is the place where you can have most fresh cheese in Tokyo. They make cheese with fresh cow's milk everyday in the restaurant.

The restaurant is very casual style which customer orders at the casher first and they deliver food  the tables. I love to have seat at the counter in front of cheeze factory so I can eat cheese watching making cheeze!

They have sandwiches and pizzas for lunch time and other plates for dinner (after 3PM). 

I love their Caprese with fresh Mozzarella. The Mozzarella is mellow and very milky.

And I like their deserts too. Cheese cake with their fresh mozzarella.

Menu in English
http://www.cheese-stand.com/menu/eng.html 
Their concept
http://www.cheese-stand.com/concept/ 
bento.com
http://www.bento.com/rev/3977.html

Osteria Urara. Italian in Daikanyama, Shibuya

Osteria Urara is an Itarian restaurant which doesn't have menu. Name of foods they have for the day are listed on chalk board and it's very fun to discuss with the waiter and chef what to have and how to cook the foods. Off course they can give you the recommendation. (Actually all are recommended though...)

Starter. You have to order antipast mist (assorted antipast) as for the starter. (JPY1000 per person). Let's enjoy it while waiting for the waiter taking your order. 




















Food list on one day 



















bagna càuda. Their vegis are very fresh.



















Char-grilled beef. They usually have meats from varios regions in Japan.
 



















Pasta! Don't miss it even you are stuffed!







































They have valiety of Italian wine, you tell the waiter your taste or choose whatever you like in the cave. They kindly put the price on the bottle. Price range is about JPY3000-5000. Not bad. 




















Atmosphere of the restaurant. (sorry pics are not available)
They have counter table sheet and bar tables at the first floor and tables on second floor. It's very casual style but theie Itallian is real thing.

Osteria Urara
http://www.osteria-urara.jp/
Close on Tuesday
Open for lunch and dinner

Izakaya Hanasaka Jisan in Sakuragaoka, Shibuya

Hanasaka Jisan in Sakuragaoka, Shibuya

Hanasaka Jisan is Izakaya (Japanese style drinking restaurant) which specialty is Oden and Shabushabu.
They have variety of Japanese Sake, Umeshu (pram wine), Shochu, wine, etc.

I started with Sashimi Moriawase (Assorted Sashimi). Jelly fish, Maguro (tuna), Anago (conger), Tai (sea bream), and Shime saba (right pickled chub mackerel). Jelly fish sashimi (the white one on the top right) is not usual, and this was my first time. It's almost no fish smell and I loved the texture.

Next I ordered Oden. They serve Kyoto style oden which is very mild (not too salty) but strong dashi (Japanese soup stock made from dried bonito) taste. They have variety of ingredients. I ordered Daikon (radish) and handmade Ganmo. Ganmo is kind of fried Tofu but they use yam in it and it makes ganmo very soft and tasty. Daikon is the most popular oden ingredients among Japanese. You must order it. It
Daikon = ones in the yellow dish
Ganmo = ones in black dish
Konbu (seaweed) = in white dish

This is the atmosphere. They have counter and tables. At the counter, you can see the professional Japanese chef's skill.












Unfortunately I was too full to order Shabushabu, but I can imagine it's also good as they use same dashi soup as Oden. Probably worth to order it.


Sake list

I enjoyed the dinner over Sake. One glass is about JPY700-900 so not very cheep, but you can enjoy Sakes from throughout Japan. I liked Abekan from Miyagi.

You can order with tokkuri style (small decanter and small glass) or one glass. I love tokkuri style to share it with someone.











If you are in Shibuya on Sunday, this is good place to go for dinner. On Sunday many nice restaurants close as Tsukiji market closes and they can't get fresh seafood. But here, they have nice fishes even on Sunday. Worth to try!