Vietnamese food stall Mekuruso (Kagurazaka)
Enjoy small plates and natural wine in a pop atmosphere
When Akiyama Tomoki came across an old wooden house in Kagurazaka, also known as Little Paris, he had an idea that Vietnamese cuisine, which was a French colony, would be the perfect combination, and he opened a standing bar where customers could easily interact with each other.
Deep-fried tofu stuffed with meat and simmered in tomato sauce
A Vietnamese chef who helped set up the restaurant called this dish "the most Vietnamese flavor." The pork stuffed into the deep-fried tofu is seasoned with plenty of fragrant lemongrass, ensuring a juicy finish. The generous serving of tomato sauce, combined with nuoc mam and garlic, creates a fresh flavor that pairs perfectly with wine. 600 yen.
Wine Me
"Banh mi is too big to eat at a bar," so they arranged it in a small size. It is made with homemade liver pate, pickled vegetables, prosciutto from Higashi-Mukojima Otis, and dill, and is paired with natural wine. 500 yen.
Forger
"I keep it simple without adding too many twists," says Akiyama. He adds white pepper to the soup to give it a punchy flavor, and the spices of cinnamon, star anise, and cloves give it a Vietnamese feel. The chicken ham is also very satisfying. 900 yen.
As they advertise themselves as a food stall, they offer small portions of all the dishes, with the aim of "making it easy for customers to enjoy 3-4 dishes." The arrangements are also excellent, with fresh spring rolls paired with shrimp and peanut sauce, and tuna and sesame sauce. The wine me, a scaled-down version of banh mi, is ingeniously crafted by using apple juice as a pickle and prosciutto instead of chicken ham, to complement the wine perfectly.
"Vietnamese cuisine has few spicy dishes and uses a lot of fresh vegetables, herbs, and fruits, so it matches well with natural wines that have similar nuances," says Akiyama. The Vietnamese-style yakitori, pho soup, and chicken ham topping, with their refreshing lemongrass aroma, are brimming with the unique taste of Akiyama, who has experience working at a yakitori restaurant.
Yuki Akiyama has extensive experience living in the United States and Australia. 
It's a standing bar where customers can connect with each other and get together. There are also two private rooms.
