Go to eating: Tanto Tanto

No matter how tasty, healthy, fresh and gorgeous Japanese food may be I guarantee there will come a time while you’re in Japan for any prolonged period that you crave a decent Western meal. There are plenty of restaurants that offer non-Japanese cuisine and they obviously differ in price and quality, so you’ll need to shop around a little. But if you fancy a decent Italian I can heartily recommend Tanto Tanto, located on the 8th floor restaurant park of Shibuya’s main Tokyu department store.

Though they immodestly claim to have a diploma from the Italian Pizza Association, APES, which sounds like a made-up qualification if ever there was one, their pizzas are very fine indeed. Their menus, in Japanese and Italian, offer the usual dishes which can be eaten Western style, each to their own, or the far more pleasant and social Japanese style, where smaller plates are provided so everyone can share from the same dish. A decent and romantic meal can be had by two persons, including starters, some main dishes and desert for around 10,000 Yen (US$ 85, EUR 65).

If you want a nice dinner with linen tablecloths and subservient waiters who know where to put the cutlery and how to twist a bottle of wine to stop it dripping, all without breaking the bank, you probably should try out this restaurant.

Location: Shibuya is a centrally located area where a lot of train lines converge, including the Ginza, Hanzomon and JR Yamanote lines. The main Tokyu department store can be reached from Hachiko Square in front of the station, by going left towards the 109 building, pasing it on the right hand size, then opposite Donki. You’ll recognize it for having expensive brand shops all over the ground floor.
Website: http://www.gnavi.co.jp/gn/en/g188300h.htm
Map: here


  1. I like okonomiyaki. Wish there was a place to find it in the US. Seems no one here has heard of it.

  2. Ah, okonomiyaki, lovely stuff! It's easy enough to make it yourself at home if you have an electronic hotplate. No idea how easy those are to get in the US, but it can't be that hard. We have one here and occasionally make our own (as if there's any other way) at home. Hmmm....

  3. Use a big frying pan, easy-peasy!
    I find getting the potatoey-thing (some sort of yam) ingredients harder than the actual cooking.