A restaurant belonging to Shunji Fujimura, the “variety entertainer” known as Ohyoi-san. Committed to authenticity, he reportedly ordered oak, plaster, and sun-dried bricks from Britain, had them shipped over, and brought British carpenters to construct the interior. As soon as you enter, you are enveloped in the pleasant fragrance of oak.
The food is also first-class. The menu changes daily, offering dishes for each season. At this time of year, if you are lucky, you may be able to enjoy a thick-cut marinade of halibut—a play on “Ohyoi.” Surprisingly, the roast duck may be seasoned with soy sauce.
The wine list also includes first-rate selections, but even without choosing one of them, the O’hyoi-label house wine (3500yen) is very good.
The restaurant becomes lively later in the evening. The VIP room can be entered without passing through the main entrance, perhaps a considerate arrangement for entertainers.
Given the slightly Scottish-sounding name O’hyoi’s, I expected a fair selection of single malts. Instead, there is only one blend, HOUSE OF STUART 12y (800yen). But it too is very good. The port, GRAHAM’S TAWNY 30y (3500yen), is of course also recommended.
Ohyoi-san himself appears from time to time.
4−1−15 Minami-Aoyama, Minato-ku, Tokyo
Telephone: 03-5410-0412
Website: http://www.ohyoi.co.jp/ohyois/index.html
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