One of my favourite pasttimes in Tokyo is wandering around, stumbling into random kakureya (literally, hidden house) restaurants and then feeling like I’ve found another treasure whenever I come across one that can suitably be considered a hidden gem.

Nakafuku is a prime example of a restaurant like this. This little gem is only a steps away from shibuya station but tucked away in Hachiyamacho, it is still a distance from the hustle and bustle of the main area. I love that it is such an intimate, cosy place, not to mention that chef Shingo and hostess Ayako are both lovely people! I’ve included photos from a few different visits (some dishes, like the mochigomatofu have been repeated every single time).

Meals at Nakafuku always begin with two otoushi (basically a Japanese amuse-bouche) that are generally very good appetite whetters. These are always different! Sometimes there’s squid, sometimes scallops… :9

Although I always binged on the yummy food here I notice that a lot of other customers come more for the drinks. There is always a different selection of nihonshu and a humbly sized but awesome variety of otsumami. Such as this aburi mentaiko.

Or this mizunasu sashimi.

Or this hokkigai sashimi.

Or this uni on yuba (Tofu skin)Or their fresh oysters (so good)

or beautiful gindara saikyo-yaki.

And there’s my favourite uni tamagoyaki. The uni remains nice and raw inside the egg which is carefully prepared, layer by layer to preserve fluffiness.

The list of food for pairing with sake goes on. Pork chop with oroshi-daikon.

Shrimp paste ball in a clear seaweed soup.

A must-have for me is this mochi goma-tofu with hot shoyu. This is a very dense, slightly chewy sesame flavoured tofu with a crispy layer of skin; super aromatic and flavourful inside! Wonderful soaked in the hot shoyu. 

The deepfried shrimp paste and lotus root is also a perfect match for sake.

Homemade menchi-katsu, another wonderful things you down with sake.

 Tofu atsu-age – extremely well executed, this tofu has a strong soy bean flavour and is silky smooth and soft, yet retaining a perfect square shape with a very crispy skin.

Deepfried chicken (Tori tatsuta-age)

Donabe gohan with chicken soboro.

Ochazuke!

With mentaiko inside… 🙂

Garlic abura soba

Cold Uni chawanmushi. 

P.S. this carrot cake was actually the first thing I ever tasted from Nakafuku. They don’t normally serve dessert but on July 4th Ayako-san made carrot cakes to celebrate independence day. 

Nakafuku 

Address: Hachiyamacho 2-4 , Shibuya-ku, Tokyo

東京都渋谷区鉢山町2-4 冨沢ビル 1F

Telephone: 050-5890-0204

Website:   www.nakafuku.tokyo.jp