nanca (Yoyogi Uehara)
A bar in front of the station where the food and drinks are "somehow" great
"I want people to wake up the next morning thinking, 'I had a great night last night,' so I try to make food that won't leave you feeling bloated even if you eat and drink a lot," says chef Chihiro Hagiwara. After working for a catering company, she joined the bistro 36.5℃ kitchen in the basement of nanca.
Hagiwara works efficiently and efficiently. 
The work displayed on the back wall is by photographer Ihara Yu.
After that, he ran a small restaurant in a rented space for a year. His experience was appreciated by his former chef, Miyamoto Gaku, and he is now working as the chef at the newly opened nanca.
As someone who enjoys alcohol himself, he offers a wide selection of vegetable-based snacks, with an emphasis on flavors that go well with alcohol. At the same time, he also offers a variety of satisfying dishes with bold flavors, such as shrimp with mayonnaise and gratin. He is also proud of his final dish, noodles served in a refreshing soup.
In addition to natural wines, the bar also focuses on craft beer and classic wines, which "there are surprisingly few places to drink in the neighborhood." Another cozy bar has opened in a great location, just a one-minute walk from the south exit of Yoyogi-Uehara Station.
"Assortment of 6 kinds of snacks"
Clockwise from the top: chicken, cucumber, and ginger namul, farm pickles, sweet potato with cream cheese, gizzard and spices, and prosciutto and pea shoots. In the center are spicy nuts dressed in burnt garlic and soy sauce. This is a delightful plate that allows you to enjoy a little bit of everything, centered around classics. One portion costs 1,650 yen.
"Meat tofu"
This is a typical bar dish, stewed beef, onion, and firm tofu. However, the base flavor is made with bonito and kelp stock, and a hint of veal stock is added. Sangiovese red wine is also added during the simmering process, making it a skillfully crafted dish. 1,430 yen.
"Soba noodles with fatty meat"
The soup, made with pork stock from which all fats and oils have been thoroughly removed, tastes as clear as it looks. The noodles are straight and fresh. Topped with soft, stewed braised pork, the dish is finished with fragrant homemade green onion oil, sesame oil, and black pepper. 1,630 yen.
