Night Market (Shibuya)
New Asian cuisine that can be enjoyed by one person or with a large group
Chihiro Naito, who studied at cutting-edge French restaurants and worked as a chef specializing in modern Vietnamese cuisine paired with wine, has finally opened a restaurant that is truly his own.
BBQ Duck and Ketchup Manis
The duck meat is grilled over charcoal, thinly sliced, and arranged with pickled Japanese peppercorns and coriander seeds. It is served with a ratatouille made from deconstructed and reconstructed summer vegetables. Apricots add a nice accent (garnishes may change depending on the season). It is also served with a sauce inspired by the Indonesian condiment kecap manis. Price: 6,800 yen.
Seared bonito and beetroot som tam
Som tam is usually made with green papaya, but the chef told me, "You can use anything for som tam." I tried it with beets. The bonito is smoked over straw and then seared. The dressing is ground in a large mortar and pestle called a croc. 2,400 yen.
Steamed grunt and clams in a bamboo steamer
This refreshing main dish features fresh grunt fish from Owase, Mie Prefecture, steamed with citrus fruits and coriander, topped with clam stock, coconut milk, and sea lettuce, and sprinkled with herbs and thinly sliced sudachi citrus. It's sure to liven up any meal. 6,200 yen.
Once you pass through the red and green noren curtains, the interior will make you feel like you're in a resort. "I want to respect the traditional cuisine of Southeast Asian countries, particularly Thailand and Vietnam, while using Japanese ingredients to create a light and airy dish," says the chef. The cupboards in the back are lined with "fermented creations," such as homemade seasonings and kombucha, which are the source of Asian flavors and tastes.
The menu is divided into snacks, appetizers, hot appetizers, main dishes, and final dishes, and the names of the dishes are named after the flags of the countries of origin. "We offer small appetizers, such as fresh anchovies from Owase, Mie Prefecture, and main dishes such as black pork spare ribs and fermented tea leaf bak kut teh, served on large platters for sharing," says the chef.
The wine is provided by Kobayashi Terumasa, who worked with the chef at his previous restaurant, Ǎn Ði, while the sake and beer are selected by the chef. Enjoy the atmosphere of a night market.
Chef Naito prepares som tam by grinding spices in a large mortar called a krok. 
The interior of the store has an Asian resort feel.
