This restaurant is run by a lovely couple and offers an amazing dining experience. The blackboard menu features the daily specials — you should definitely order from it! They have a great selection of wine and sake, and every recommendation from the sommelier has been spot on. Everything in my photos is highly recommended — make sure to try them when you visit! • Boiled octopus carpaccio • Seared beef and eggplant appetizer • Horse meat tartare • Spring rolls • Steamed shumai dumplings • Spicy wontons

+3

great❤️‍🔥❤️‍🔥❤️‍🔥

Every dish was delicious, and you could tell they were made with care. The dessert was also very delicious. We went as a pair, and it was nice that they plated and served each dish in individual portions. There's a great selection of alcohol, but I'd be happy if there were a few more non-alcoholic options.

+3

A small shop in an alley one street back from the Shoin-jinja-mae shopping street. Curious about the "Multinational Bistro" sign, I wandered in, and true to its name, I was surprised by the varied menu incorporating not just French but also Chinese flavors. The "Lamb and Tomato Mapo Tofu (1650 yen)" and "Fried Spring Rolls with Shungiku and Lemon (1100 yen)" were especially outstanding. Unexpected ingredient combinations and inventive use of spices—not just delicious but full of discoveries, so I ate with excitement. Another surprise was the sake lineup. All from breweries with dedicated craftsmanship, like Tsuchida Shuzo in Gunma, which was exciting too. The male server was friendly and told me a lot, and I left thinking that next time I'd try the wine and other sake I didn't drink this time.

Super convenient, right outside Shoin-jinja Station! Since I was alone, I sat at the counter on the 1st floor. The food is a mix of European and Asian, with a deliciousness and fun I've never had anywhere else! I had them make an appetizer platter: beef tataki with white eggplant and myoga marinade, tuna and lemongrass namero, cold duck, and daikon achar — each one unique, yet the meat was cooked perfectly, and it's precisely because their skill is so high that they can be adventurous. I want to visit every time the seasonal menu changes. I think the daikon achar is usually on the menu, but it went incredibly well with beer, so I think it's perfect for summer. The squid ink shumai too — since I was alone they made it 2 pieces for me, but I felt I could have handled the usual 4! The padron, an Italian pepper like a non-spicy shishito available depending on stock, was simply deep-fried and went really well with Cajun spice and lime. This is what multinational is all about!

+1