Kuhara

The story

Kuhara: Bib Gourmand Japanese Dining in Shibuya, Tokyo

Kuhara is a Japanese restaurant in a quiet corner between Shibuya and Ebisu stations, run by chef Daisuke Kuhara and his wife. Since 2023, it has held a Michelin Bib Gourmand award, a mark of good quality and good value cooking.

The Owner’s Approach

Chef Kuhara insists on being involved in every step. He sources fish, meat, and vegetables himself, and prepares each dish simply to let the ingredients speak. “I source with my own eyes, prepare with my own hands, and finish the dish,” he says. The kitchen uses natural fish, local chicken and duck, and vegetables from the wife’s family farm in Tochigi, alongside the best seasonal produce from across Japan.

Seasonal Ingredients and Sake

The menu changes with the seasons. Recent offerings have included cherry blossom trout simmered in a house-made broth, bamboo shoot grilled with a special kaeshi soy sauce, and young sweetfish from Lake Biwa fried as tempura. Each dish is paired with sake selected by the wife, who chooses bottles that complement both the food and the season. All sake is stored in 720 ml bottles to maintain freshness, and care is taken to serve it at the ideal temperature.

The Dining Experience

Kuhara offers counter seating and tables in a relaxed, nostalgic setting. The couple aims to create a space where guests can feel at ease, without formality. The restaurant is open for dinner service. The Michelin Bib Gourmand, awarded four years in a row, reflects the consistent quality and value that Kuhara delivers. It is a place for those who appreciate honest cooking and a genuine welcome.