Indomitable chef Kazuhisa Tashiro offers one-of-a-kind dishes like truffle-flavoured sardines cooked in layers with potatoes, black pork rillette and sardine potage at this Aoyama institution that's been around for a good three decades now. His attention to detail is particularly evident in the vegetables used – chef Tashiro regularly visits farms, meets with producers and brings back the very best stuff before turning it into both garnish and entire veg-only dishes. The prix fixe dinners (from ¥7,000) are particularly good value.
|Venue name:||La Blanche||Contact:|
Aoyama Bony-Haim 2F, 2-3-1 Shibuya, Shibuya-ku
|Opening hours:||12noon-2pm (last orders 1.30pm), 6pm-9pm (8.30pm) / closed Wed, 2nd & 4th Tue of every month|
|Transport:||Omotesando Station (Chiyoda, Ginza, Hanzomon lines), exit B1; Shibuya Station|