You will find this restaurant after walking for a few minutes along Roppongi Street from Shibuya. Their cuisine is categorized as New Japanese.

Inside the restaurant is dim and calm. There are many counter seats but only three private rooms. It seems that customers can enjoy food and talk to the master or other chefs.

This time I ordered a course meal. In addition to their cuisine, Shokkan offers many different types of alcohol: beers, sake, shochu (Japanese spirits distilled from potatoes, rice, etc), wines, cocktails, and so on.

Here’s the salad. You eat the vegetables with their original tomato miso. They offer unique vegetables so that you can enjoy a variety of flavor. The tomato miso has a good balance of sourness and saltiness, something that you would want to keep tasting even after you’re done with the salad.

What comes next is sashimi covered by jelly soy sauce. Unlike regular soy sauce, this jelly soy sauce can add a special feel in the mouth. With slices of green balsam apple that you can see on the picture, you can enjoy bitterness, sourness and saltiness at the same time.

Salted and vinegared mackerel and brasenia. Fatty mackerel with grated ginger is of course good, but try to eat it with brasenia that has sliminess. You will find it amazing, something you have never had tasted.

Summer tempura. It satisfies my stomach when something of a little volume comes after sashimi. Press a little juice from a lemon slice if you’d like. But this is rather light tempura, not heavy on the stomach. The chef’s skills must be recognized.

Rice inside grilled ayu. Press a little juice from sudachi fruit, making it fresh and eat it. The feel in the mouth of rice and ayu with its good flavor is the loftiest. It will bring you up to the happiest state of mind.

With a little feeling of fullness, here come the cherries covered by mascarpone cheese and yuba (tofu skin) with jelly soy sauce on it. It’s a light dish but stimulates your stomach and appetite with its sweetness and sourness refreshing your mouth.

Boiled abalones with vegetables that have sucked the broth in, garnished with Japanese ginger. The crispiness of both abalones and Japanese ginger is a good combination. The flavor of the broth is also good, having your mouth and stomach ready for the coming Japanese-style paella.

This Japanese-style paella is boiled in an earthen pot. A lot of shrimps and salmon roe are put into it. First, try it as it is, and then pour some broth on it to make it like ochazuke (boiled rice soaked with tea).

The broth that makes the earthen pot paella even better.

Rice soaked with hot broth and fish flavor. How can you stop eating it?

■Shokkan
The young chef, who has been trained in other prestigious Japanese restaurants such as Nadaman, keeps the basics of Japanese cuisine but at the same time boldly breaks away from the old conventions.
Hours: 11:45～13:30　18:00-23:00
Address: Tokyo-to, Shibuya-ku, Shibuya 3-5-5 HAKKA Buiding
TEL: 03-3797-1911 begin_of_the_skype_highlighting              03-3797-1911      end_of_the_skype_highlighting
Access:8 minutes by walk from Shibuya
URL:https://www.discovery-t.com/