Celaravird — Tokyo, Japan
Chef Koichi Hashimoto’s newly launched restaurant, Celaravird, in residential Yoyogi Uehara, has already gathered quite a following. After training in the kitchens of El Bulli and Martín Berasategui in Spain, Hashimoto was head chef at the acclaimed molecular tapas bar at the Mandarin Oriental Hotel in Tokyo before going solo. Expect a playful and experimental dining experience with origami-folded celeriac cranes, transparent potato chips and Kyoto carrot macarons. To guarantee that taste follows the high level of technique, Hashimoto has travelled around Japan to source the best possible ingredients, such as freerange lamb from Hokkaido, artisan cheese from Ferme Shimizu in Nagano and organic greens from taiyo-to-ame farm in Gunma. Just before opening, Hashimoto also spent a month a Noma in Copenhagen and the Nordic influence is immediately visible in the cozy understated interior with ample use of wood and Wegner chairs. With only 14 seats, the restaurant fills up quickly and is usually fully booked up to two months in advance, so be sure to call early to secure your seat.
ADDRESS
Uehara 2-8-1
Twiza Uehara 1F
Shibuya-ku
Tokyo
Wallpaper* Newsletter
Receive our daily digest of inspiration, escapism and design stories from around the world direct to your inbox
Originally from Denmark, Jens H. Jensen has been calling Japan his home for almost two decades. Since 2014 he has worked with Wallpaper* as the Japan Editor. His main interests are architecture, crafts and design. Besides writing and editing, he consults numerous business in Japan and beyond and designs and build retail, residential and moving (read: vans) interiors.
-
Alessandro Michele is Valentino’s new creative director
Former Gucci creative director Alessandro Michele is named the successor to Pierpaolo Piccioli at the Roman house
By Jack Moss Published
-
New Byredo store opens in London’s Covent Garden
Byredo has unveiled a new Covent Garden store, its second bricks-and-mortar destination in London
By Hannah Tindle Published
-
Alternative Easter eggs: chocolate-free but cracking gifts and indulgences
The humble egg, Easter's favourite ingredient, celebrated in five alternative forms, from a picnic cutlery canteen to a fabulous foamy dessert
By Caragh McKay Published
-
Hotel Rakuragu is a tiny but mighty modern escape in Tokyo
Hotel Rakuragu, brought to life by Kooo Architects, lies within an 80 sq m plot in the area of Chuo-ku
By Danielle Demetriou Published
-
Kawamichiya Kosho-An is a 110-year-old Kyoto townhouse-turned-restaurant
Kawamichiya Kosho-An is a traditional soba restaurant reimagined by Endo Shojiro Design and td-Atelier
By Sofia de la Cruz Published
-
Kengo Kuma on making The Tokyo Edition, Ginza ‘warm, intimate, and spiritual’
The new Tokyo Edition, Ginza, designed by Kengo Kuma and Ian Schrager, marks the brand’s second chapter in Japan
By Danielle Demetriou Published
-
Spa experiences in superlative surroundings, to revitalise mind and body
These spa experiences offer the ultimate in wellness and relaxation in serene settings around the world
By Sofia de la Cruz Published
-
Hotel Toranomon Hills opens in Tokyo, exuding Space Copenhagen’s warm minimalism
Step inside Hotel Toranomon Hills, its soft-edged and intimate interior design by Space Copenhagen the perfect counterpoint to its skyscraper-packed Tokyo setting
By Danielle Demetriou Published
-
10 colourful hotels to inspire your 2024 escapes
10 colourful hotels to discover in 2024, from dream-like mountain retreats to design-led city escapes, selected by Wallpaper* travel editor Sofia de la Cruz
By Sofia de la Cruz Published
-
‘Tokyo Jazz Joints’ captures the vanishing world of Japanese jazz kissa culture
New book ‘Tokyo Jazz Joints’ uncovers the ephemeral beauty of Japan's ‘jazz kissa’ – bars and coffee houses devoted to the vinyl or CD experience
By Sofia de la Cruz Published
-
Aldo Rossi's Hotel Il Palazzo in Japan gets 21st century makeover
Uchida Design Inc refreshes Hotel Il Palazzo in Japan, which was originally designed by Italian Postmodernist Aldo Rossi in 1989
By Joanna Kawecki Published