Bistro Okami

Deliberating over which glass of wine to pair with nicely cooked lean meat is one of the distinct pleasures of spending an evening at a bistro. Tucked along an alley in Kita-Senju, Bistro Ookami (ビストロ オオカミ) offers a hearty menu built for wine, spanning slowly roasted meats to seafood starters.

Centerpiece Meats and Savory Mussels Down to the Last Drop

For the main course, standout choices include the rare beef skirt steak, where Chaliapin sauce accentuates tender lean beef, and the Hitachi beef sirloin steak, prized for its delicate marbling. The kitchen also prepares a bone-in Daisen chicken thigh confit, gently cooked in low-temperature oil until the skin crisps fragrantly, offering diners the pleasure of choosing preparations tailored to each meat's character. On the seafood side, the plump steamed domestic mussels in white wine are a highlight. The savory broth left in the bowl can be transformed into a finishing risotto, letting you enjoy every last nuance of the shellfish.

Small Plates for Lingering and an Expansive Bottle List

For sharing around the table, spreading smooth chicken white liver mousse onto baguette slices or slicing into homemade sausage accented with chicken cartilage sets an easy, sociable pace. The drink list ranges widely, featuring crisp dry whites and full-bodied reds alongside sparkling wines and original cocktails. Part of the bistro's appeal is the relaxed ease of chatting through bottle or glass recommendations to match each course.

To conclude the meal, satisfying options await, such as a rich two-cheese catalana dessert or a head-on prawn pescatore pasta coated in seafood stock. Because the restaurant focuses primarily on dinner service from 17:00 and can get lively, booking a table in advance is recommended.