NEAR MINT TOKYO (Kyoto)
Food, cocktails, and music in a shopping district of New York
A new face has suddenly appeared in a lively shopping street filled with long-standing businesses such as a bicycle shop, a greengrocer, and a kimono shop. The vivid space, decorated with giant speakers and antique furniture, offers a refreshing change of scenery through the glass windows.
The owner is Yu Watanabe, who spent five years as a chef in New York. After returning to Japan, he studied alcohol and cocktails at The SG Club in Shibuya, and created the restaurant with an uncompromising attitude, from the furniture to the tableware, "with a desire to open up to the local area." The cuisine is based on "New American," a genre that was gaining popularity during his time there and was being driven by top chefs and famous restaurants.
"White offal, white sausage, and white beans simmered in white wine"
A cassoulet-like dish made with pork offal, processed meat, and white kidney beans stewed in white wine. At first glance, it may not look appealing, but the softly cooked beans absorb the broth from the meat, making it deeply delicious. The acidity of the whole grain mustard marinated in white balsamic vinegar and honey adds an accent. Served with white wine. The dish is served on a work by the world-famous ceramic artist Ryuji Iwasaki. 2,200 yen.
"Beetroot and pink grapefruit salad"
A delightful contrast of sweet and sour flavors, featuring boiled beets and fresh pink grapefruit. Served with a yogurt sauce containing garlic, lemon juice, and nuts. A twist on a dish I had in New York. The exotically painted dish is by Sanae Higuchi. 880 yen.
"Artichoke Dip"
Boiled artichokes in a rich sauce made with Comte cheese, Parmesan cheese, sour cream, and cream cheese. The wave of oil, salt, and umami flavors will have you drinking multiple glasses of wine in one sip. Includes a baguette for 1,320 yen.
The cuisine, which has roots in a variety of regions from Europe to the Middle East and is packed with punch, such as layers of cheese, goes well with complex wines and cocktails.
He says that his knowledge of music is as important as, or even more important than, his cooking, and it even surprises music enthusiasts who grew up on records. He packs every possible resource into his small shop, allowing you to see the world from a street corner.
Watanabe-san started his career at Blue Note Tokyo. 
Takayuki Suzuki of Suzuki Kogeisha took the request for a space that does not exist in Tokyo and gave it form.
