Guy might be out for lunch, but you can follow the Time Out Food and Drink team on Twitter @timeouteatdrink
タイムアウト東京 > レストラン&カフェ > 東京、チープイート 東京で暮らすのは金がかかるが、この街に住む人は外食好きが多い。しかし、そのおかげで手頃な値段で質の高い料理を食べられる都市の1つになったと言えるだろう。タイムアウト東京編集部は、マガジン6号のテーマとなった「Cheap Eats（チープイート）」のためリーズナブルで美味しい店を巡った。チープイートという言葉にあまり馴染みがないかもしれないが、高級店もB級グルメもフラットな目線で評価する、タイムアウトならではの企画である。 伝統的な日本料理店、食堂、立ち飲み屋、居酒屋、老舗。 そして、日本食のみならず、ビーガンカフェからフィッシュアンドチップスの店までバラエティ豊かに網羅する。このリストに掲載されている店では、3,000円以下のディナーや、1,000円以下のランチを楽しむことができる。 また、どの店から行けばいいかわからなければ、ページ下部に掲載した地図を使って、エリアごとに探してみるのも手だ。浮いた予算は、新しい靴を買うのにでも回してみてはどうだろう。
English-language yoga classes in Tokyo
Tokyo is home to some of the most active and long-running yoga establishments in East Asia, and with a dedicated community of practitioners catering to both the home-grown and international communities, the city offers a wide range of opportunities for enthusiasts. Here are some of our picks for studios that not only offer a great way to introduce yourself to yoga, but will also help you make friends in the metropolis.
Listings and reviews (10)
Please note, Toasted has now closed, but the site is set to reopen as a second branch of Terroirs in November 2017. Time Out Food editors, October 2017. The term ‘vin naturel’ – natural wine – was revived in France during the 1980s to describe a process of ‘natural’ fermentation, with minimal intervention in the viticultural process. The resulting products can be unpredictable. Critics have described them as tasting sour, farmyardy, like stale cider, and other far less polite epithets. But there are also enthusiasts who like their distinctively different character. The first wine bars specialising in ‘vins naturels’ that caught the attention of the drinking public were in Paris in the 1990s; places such as Le Chapeau Melon became the toast of the city. Terroirs in London pioneered a similar approach in 2001, and soon had branches, as well as imitators. The key to this great success, however, was not so much the odd-tasting wine as its sturdy French food. Toasted is the latest in the Terroirs tradition; chef Michael Hazelwood has worked stints at a couple of its branches before taking over the former Green & Blue wine bar premises in East Dulwich. With business partner and manager Alex Thorp, he has transformed a once quiet venue into a buzzing neighbourhood bistro that’s already a local sensation. In a typical dish, fresh English peas are dressed with garlic butter and topped with raw egg yolk drizzled with lemon oil, then garnished with toasted almond. The result is dramatic
Theatre cafés suffer. Business is sporadic, diners distracted and undiscerning; speed is more important than quality. It’s little wonder few theatres make much effort with their catering. But the freshly renovated Old Vic has very smartly contracted its basement café out to the people behind Milk in Balham, also of Fields in Clapham Common – two of the best and most innovative little cafés in their neighbourhoods. Does Penny live up to the expectations created by the team’s earlier performances? Not really. The all-day menu’s a good read, with sharing platters of British charcuterie, quality British cheeses and interesting drinks such as smoothies and Kernel ales, but we couldn’t help feeling that the food was an afterthought in this third act. On our first attempt to visit, the café closed without warning for a private drinks party. On our second visit, boxes of drinks deliveries were stacked around our table as if we were just another part of the furniture. Customer service, though pleasant enough, is far from polished. Our food took 20 minutes to arrive on a quiet afternoon when the kitchen was otherwise idle. It’s impressive that Penny serves own-made kimchi made from radish tops, but the flavour was too overpowering, even when paired with some equally robust stilton in a toasted sandwich. Prices are also a little on the high side for dishes; a side order of sourdough bread is charged at £2.50, and we nearly ordered some pickles until we realised this side plate cost £4.
Figli del Vesuvio
Wimbledon dog track; light industrial units; a building supplies warehouse. The attractions of Summerstown – a no-man’s land between Tooting and Earlsfield – won’t place it on many cultural excursions to London. But at Figli del Vesuvio ('sons of Vesuvius'), some enterprising Neapolitan lads are recreating a slice of their home city. Of course there's no vista of Mount Vesuvius or the Bay of Naples; instead, a few tables are optimistically placed outside, facing the mini-roundabout. Yet despite the unpromising location the place was filled with lively Italian hubbub, and we were the only non-Italian customers. A wood-fired oven belts out a Mediterranean heat, warming the small indoor dining area. Sit by the oven and you can admire the craft of the pizzaiolo as he spins the dough with his muscular and heavily tattooed arms. The traditional Italian toppings are assembled to order, and might include friarelli (‘turnip top’ winter greens), juicy sausage, or tender artichoke hearts. After just a few minutes the pizza is taken from the oven to reveal a perfect crust that’s just slightly blackened, while the base stays elastic. Served piping hot seconds later, you won’t find better in south-west London. Saltimbocca’s also on the menu, if you’d prefer thinly-sliced rolls of veal; or there are pasta options. But everyone on our visit was ordering pizza. Arriving hungry? Order the a’frittura, a mixed plate of deep-fried pizza dough balls with fillings such as mozzarella or flavoured
Please note, Paradise Garage has now closed. Time Out food editors, November 2017. How often do you remember the texture of a dish? If you’ve eaten at Paradise Garage you just might. Underneath the railway arches, down Paradise Row - home to some of the best bars and restaurants in the area - the chefs have an intuitive grasp of what makes dishes that delight the tongue.Take a lamb’s heart. It’s an undervalued ingredient, the meat considered too tough, too full-flavoured by some; but when it’s cooked rare and cut into slivers, the firm bite of the meat makes you notice the purity of iron-rich flavour. To match such an uncompromising cut you need bold flavours. The sharp aniseed of fennel is accentuated by fermentation (think fennel kimchi). Pair this with the meat and you get a double-whammy of unusual textures and sour tastes: one of this year’s must-try small plates.Paradise Garage also fools around with seafood. Shellfish are deep-fried so they puff up like pork scratchings and end up decorating a plate of squid-ink emulsion with dabs of contrasting white salt cod brandade; the crunch and squidge of the dish gives childish pleasures. For the Chinese, such ‘mouthfeel’ is as important as presentation, aromas or flavours; yet it’s still rare to see European chefs giving much thought to it. It’s easy to make a mess of daring experimentation, but Paradise Garage has form. It’s the latest offshoot of The Manor in Clapham, recently declared the best new restaurant of the year by
They say it’s going to be an Indian summer, which should suit the denizens of Imperial Durbar just fine. This cocktail bar in Tooting Bec seeks to evoke the decadence of Raj-era India, when hordes of Britain’s second sons were sent to the colonies only to go doolally. The names of the drinks help set the scene: a Flashman’s Ruin is named after author George MacDonald Fraser’s fictitious rogue and poltroon, who was as politically incorrect as greasing cartridges with pork and beef fat. Yet this Flashy’s Ruin went down as willingly as one of the infamous womaniser’s Nautch girls, helped along by Havana rum shaken with puréed mango, lime juice, pineapple juice and cloves (£8). Ask for a Prince Albert (£7.50), and instead of a body piercing you’ll be given an inky-blue drink that might well make you walk bow-legged. The Averna liqueur base in muddled with blackberries, fresh lime and soda water, making the strong drink refreshingly fruity and putting a spring back in your step. Though no screened palace, this Durbar is divided into a few discreet areas with vaguely Indian décor, and does the job if you’re after privacy. The bar food includes modern creations such as chicken tikka masala, but if you hunger for more authentic tastes of the subcontinent, Tooting’s many excellent Indian cafés and restaurants start a mere ten minutes’ walk away. Save the Imperial Durbar for off-duty sharpeners before or after dining; puttees and pith helmets may be left with your driver.
WC - Wine & Charcuterie
The picket fence goes up by 6pm, partioning off a little patch of ground next to Clapham Common’s tube station. The folding tables then fill up in minutes with glass-clinking sybarites, attracting the stares of zipped-up commuters. A former public toilet, integral to the Tube station but derelict for years, has reopened as a wine bar, and transformed its tiny outside space into a new drinking terrace. The ‘WC’ sign on the Tube station building now refers to Wine & Charcuterie, the winning bid out of 450 applicants to redevelop this unusual subterranean and above ground space. The bar is the latest instalment of the Clapham Old Town Regeneration Project, £2.8 million’s worth of wider pavements, traffic calming and turning old lavs into venues where you’re encouraged to swirl and sniff (as opposed to being cautioned or charged for doing so). Down the wide stairs it still looks and feels like a Victorian convenience, albeit a sanitised one. The wall tiles and floor mosaics are still there, the cubicle doors have been laid flat and turned into tables within secluded and low-lit booths. Other fixtures and fittings are also reclaimed Victoriana, much of it from a nearby school. It’s cosy and appealing.A score of wines are sold, with plenty of choice in the £7 to £10 per glass range: no bargain, but also not taking the piss. The styles are diverse, from a dry German Riesling to a Bulgarian Merlot. Service is enthusiastic and engaging. Cheese platters start at £13, charcuterie plates
NOTE: It has been announced that this restaurant will be closing at the end of 2015. After too long an absence, smart French food is back en vogue. Balthazar in Covent Garden kicked off this season’s revival with a Yankee high-five to the brasserie – but Chavot ups the ante. ‘Larousse Gastronomique’ – the standard reference book for classic French cooking – states that ‘the distinction of all brasseries is that they serve a limited menu at any time of the day’. Which Brasserie Chavot doesn’t. But we’ll forgive chef Eric Chavot the misleading moniker, as the intention is clearly to convey informality when compared to his previous haute cuisine restaurants. At The Capital, he held two Michelin stars; I don’t think he was awarded those for cooking omelettes or serving fruit scones. Yet Brasserie Chavot is still no casual, shuffle-in-late- wearing-your-onesie sort of place. The dining room is almost sepulchral in its formality, with smiling but no-nonsense service. The first time I visited, I tried to pop into the bar just for a look-see, but I was turned away because I didn’t have a dinner reservation. Eric Chavot is now using his haute cuisine training to refine French peasant dishes for these cost-sensitive times. A main course daube of beef was a tower of rosbif, slow-cooked to the firmness of a Ukip handshake, but with a depth of flavour that would make any Frenchman pine for grand-mère’s cooking. Slightly fancier was the duckling à l’orange, rescued from what could have bee
Please note, Grain Store is now closed. Time Out Food editors, December 2017. The one-time industrial wasteland north of King’s Cross station has been transformed by a hugely ambitious urban regeneration project. Grain Store occupies just one part of a vast former Victorian warehouse. Most of the rest of the building has been imaginatively transformed into Central Saint Martins, and so the forecourt, Granary Square, is now perpetually thronged with fashionably dressed students. Outdoor café tables are ready for diners and drinkers willing to brave the elements. Grain Store inhabits its warehouse corner a little uneasily, but it’s prettied up with an open kitchen, batterie de cuisine and wine racks, reminiscent of a Carluccio’s in a shopping mall. The resemblance ends there. The patron of this excellent new restaurant is Bruno Loubet, a chef who made his mark on London’s dining scene with the sensational Bistrot Bruno in Soho (1993-’95) and then, more recently, Bistrot Bruno Loubet in Clerkenwell. Loubet is Bordeaux-born, and his cooking is grounded in the classical traditions of south-west France, but not bound by them. The menu is a pick ’n’ mix of ingredients and cuisines, yet there is a consistency of style and imaginative, successful flavour pairings that is recognisably Loubet. Vegetables are his current passion. Pretty colours and simple preparation made a platter of baked beetroots, pickled onions and a strained goat yoghurt labneh into an attractive dish; a dill oil d
If you’re looking for a ‘lite’ beer – those insipid beer-style beverages – then look elsewhere. Instead, The Miller pours British delights such as Hop Back Brewery’s Crop Circle, Everards Tiger and a host of other fine real ales all in tip-top condition. The bar staff here are proper beer enthusiasts and don’t tolerate substandard pints. Although it looks like a dodgy council estate pub on the outside, within, it’s been given a squat-chic makeover with playful contemporary art and comfy old chesterfields, attracting a crowd that seems to have been teleported in from London’s more outré art colleges. On our visit, there was an evening of improvised comedy hidden away upstairs, keeping a small crowd fairly amused. It all seemed very well organised, if that’s not an oxymoron. On other nights you might want to throw some shapes to the DJ sets. Do this in the safe knowledge that Guy’s Hospital, with its A&E department, is on the other side of the road.
Nearly halfway up the Shard, Oblix is the first of a few bars and restaurants to open in Western Europe’s tallest building (the others being Aqua Shard Hutong, and Shard 35). Nando’s and McDonald’s didn’t get a look-in at this glimmering landmark; the Shard is reserved for platinum-card restaurateurs such as Rainer Becker. He’s best-known for his outstanding modern Japanese restaurants, Zuma and Roka. His new venture, by contrast, is more West than East. Oblix feels more awkward than its blingtastic siblings. You need to get past a battery of gatekeepers before being admitted to the restaurant. Along the way you traverse viewless corridors and a dark hallway which appears to be made of Toblerone. It’s about as welcoming as boarding a Klingon spacecraft. Turn right and you find the restaurant with its fabulous open kitchen and smart tables. Turn left and you’re taken to the bar. I was told the restaurant was already fully booked weeks ahead, as were all the reservable seats in the bar. We therefore arrived early to take advantage of the small no-bookings area in the bar, which serves a simpler but similar menu to the restaurant. The temptation, when you enter a room that’s 32 floors up, is to rush to the windows, press your nose to the glass and take in the view. Most other bar-restaurants that find themselves similarly blessed (notably Sushisamba) allow you to do this freely and at leisure. In contrast the Oblix bar has bookable tables and chairs blocking this sought-after pe
Get your Nordic food fix at Borough Market's Icelandic Pantry pop-up
The Vikings are coming! But this time they come in peace, laden with provisions to barter, all grown and lovingly created on their own volcanic outcrop. Icelandic Pantry is the first venture of its type, a collaboration of Icelandic food producers who have filled their longships with smoked organic lamb, cured north Atlantic fish, lacto-fermented root vegetables, jams, jellies, sausages and salamis, and a score of other products that are distinctively Nordic. They're selling their products under the 'new' bit of Borough Market (entrance on Borough High Street), from now until end of play this Saturday. If you've ever wanted a taste of the leading northern lights, or to speak to someone who produces food just below the Arctic Circle, now's your chance. Find out more about the Icelandic Pantry at Borough Market. Take a look at our latest street food pick of the week. And have you heard Night Tales is opening up a permanent bar and restaurant?
Hot stuff: where to get the tastiest curry in Tooting
Guy Dimond heads to south London for fresh mangoes, tasty samosas and some of the best curry in London. Tooting is rightly famous for its ‘curry corridor’ running between SW17’s two tube stations (Tooting Bec and Tooting Broadway). But it’s not the number of restaurants, it’s the diversity of the Asian populations and their regional cuisines that makes Tooting extraordinary. It has a mix of Sri Lankans, Pakistanis, Gujaratis and East African Asians all bringing their masalas to the mix. The best way to explore is by walking down the Upper Tooting Road from Tooting Bec tube towards Tooting Broadway. Just past the handsome Sikh Gurdwara and opposite the mosque are a couple of excellent fruit and veg shops - Nature Fresh ? (126 Upper Tooting Rd) and Daily Fresh Foods  (152-156 Upper Tooting Rd) - where you’ll find good Indian and Pakistani mangoes, plus esoteric ingredients such as karela (bitter gourd) and fresh tamarind pods. The colourful Indian sweet shops are more than just eye candy. Pooja  (168-170 Upper Tooting Rd) is an excellent place to get vibrantly coloured Indian sweetmeats such as barfi or halwa, while just across the road, Shivdarshan  (169 Upper Tooting Rd) is the place for Gujarati savoury snacks such as ganthia (the fried chickpea noodles used in Bombay mix) or samosas. Pass the halal butchers and sari shops, and you hit a long run of Pakistani restaurants. There’s not much to choose between them these days, as they all produce decent versions
Hold the press: Starbucks is now serving cold-press coffee
Last year, Time Out was the first to report on the growing London trend of cold-press coffee. No heat is used: ground coffee is soaked overnight and the liquid served cold. Advocates say the results are sweeter and lighter with no acidity. At the London Coffee Festival in Brick Lane this April, it seemed that every artisan roaster and his civet cat were dishing up tasters. But have we reached peak cold-press? If we haven’t, it seems imminent. Now that Starbucks is serving it (in Mason jars) at these fifteen London stores, will the hipsters abandon cold-press for just being so last year? Still need that caffeine hit? Here's London's best coffee shops.