Shibuya〈Henderson〉
Bread, French regional cuisine and natural wine
Located in the gourmet hotspot of Oku-Shibuya, this restaurant is a sister restaurant to the popular Italian restaurant CHOWCHOW and seafood bistro PEZ. As you'd expect from a classic bistro, the chalkboard menu is filled with traditional staples like celery root remoulade and cassoulet.
Tartare de boeuf
This dish uses lean beef round. The surface is thoroughly grilled, trimmed, and then coarsely ground. The Henderson style adds a touch of flavor with shallots, capers, and mustard, and the secret ingredient is red miso, which enhances the umami of the meat. To avoid a monotonous taste, the dish is generously topped with parsley. It's perfect paired with their signature baguette. 1,800 yen.
Cayette
This is a local dish from southern France, made by wrapping minced meat in a mesh grater and grilling it. This time, we used coarsely ground lamb. It is seasoned with four spices: coriander, cumin, cardamom, and marjoram. Served with a peppery port wine sauce. 2,600 yen.
Crab and celery remoulade
A classic bistro dish. A light appetizer made with remoulade sauce and the sweetness of honey. The umami of seafood, the texture of shallots, the acidity of vinegar, and the flavor of parsley are all in harmony. Enjoy with a crisp, chilled white wine. 1,400 yen.
baguette
Whether it's the signature beef tartare or the French version of the hamburger steak, the caillette, the salty flavor is soft and tender.
The food is impactful yet light in flavor, with a modern feel. "We want you to enjoy a variety of dishes in small portions," says the chef, who is not afraid to serve half portions on small plates.
There are over 10 varieties of natural wine available by the glass. The highly hydrated baguettes, made using the Yudane method, are available for unlimited refills at the request of the store manager, Atsuki Abe, who is also a baker. The thin crust makes them incredibly crisp, making them a perfect accompaniment to any dish.
"I would like to make some of the more modest dishes that you don't see much these days," says chef Emi Koichi enthusiastically.
Chef Emi Koichi (back) and manager Abe Atsuki (front). 
The interior is simple and casual, making it a great place for daytime drinks.
