Underground gourmet, every night.

Izakaya Tokyo Jugatsu

居酒屋 東京十月
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Blacks and red shimmer under the wavering light,
Enjoy an extraordinary evening of gourmet drinks
and gourmet cuisine.

It is an open secret that the basement of the Ohararyu Kaikan on Kotto-dori in Minami-Aoyama is home to a number of great restaurants where people can find Chinese, Indian, and other types of gourmet cuisine.

In October 2010, a new izakaya (a Japanese-style bar) called Tokyo Jugatsu opened in a space that had been used as a Japanese restaurant for more than 30 years.

The new owners renovated but kept the traditional interiors, to produce a truly refined experience decorated in blacks and reds.

The filaments in each lightbulb emit a wavering light that creates an extraordinary atmosphere. According to the artist responsible for the design, French sculptor Ante Vojnovic, "The lights will show the human skin at its most beautiful."

Water flows at the centre of each jet-black table, drawing out beautiful patterns, and helping set the scene. The menu also leaves a deep impression, completing the recipe for an incredible evening.

Astier de Villatte plateware from Paris is used to present the culinary work of creative Japanese cuisine chef, Hideto Tashiro.

Tashiro welcomes his guests with dishes that harness the flavours of each season, in a multi-hued medley of cuisine that straddles the borders between East and West.

Each insightful dish pairs well with alcohol, and the restaurant is popular among the those who like to enjoy a drink or two. Even the drink selection is unique, setting Jugatsu apart from its competitors.

While the drink menu changes with each season, there are always around six types available. The chef takes a has a “Every brand, same profit" principle, ensuring that the spirit of each maker is truly communicated.

Even the wine selection is unique with its focus on mainly Argentine wines. Grapes grown in the highlands of the Andes need very few pesticides, allowing the natural flavours to be passed down onto the wine.


Chef Profile

Chef/Hideto TashiroHideto Tashiro

Born Tokyo, 1987.
Started on the road to becoming a chef at 16 at Ginza's Sakyo Higashiyama. Studied Japanese cuisine for four years, worked at a French-style teppanyaki restaurant, then became chef and manager of a small Tokyo restaurant at the age of 23. Took his current position in 2013.



What do you think is important in cooking?
I always make sure to use Japan-grown ingredients. I meet the farmers and come up with recipes that evoke the feelings and thoughts I had when I met them.

I also think that I shouldn't stick to a Japanese framework if I want to really harness the flavours of the ingredients, so I actively use French, Italian and other Western techniques in my cooking.
Where do you purchase your ingredients?
Most of my meat, fish and vegetables come directly from the source. One example is my Roast Ezo Deer.

I get ingredients from around the country - deer and fermented butter from Hokkaido, tree-grown shiitake used for side dishes comes from Saitama, tamogitake from Shizuo+E6ka, and radicchio from Akita. Part of the secret behind my sauces is a soya sauce from Kagawa.
What are your plans for the future?
I'd like it if more young people could understand how great Japanese produce can be. I get the chance to invite friends and acquaintances over for meals on days off, but I'd like it if more young people would come the restaurant.

That's why I'm learning more traditional Japanese dishes and trying to offer them with a modern flair that makes them easy to enjoy.

Restaurant Info

Restaurant NameIzakaya Tokyo Jugatsu
居酒屋 東京十月
Opening day1st October, 2010
Hours of Operation From 17:00 (Last order 22:00)
Closed Sundays・National holidays
Credit Card (Visa, MasterCard, JCB, Amex, Diners Club)
Service charge-
Cover Charge¥300
Children Permitted
Facebook pagehttps://www.facebook.com/bar.tokyo.octubre
Capacity 34 seats
Seat area

Floor seating available

Sunken tables available

*Two private rooms、Counter:12seats,
 Tatami room available for parties of 3 or more.

Private Rooms Available

*Private rooms ①,② available for parties of 4

Private party Available
Private party options

Can bring own

Smoking Smoking prohibited
ReceptionistReceptions/Business Dinners
Serving SizeLight

Top-quality ingredients

*Vegetables, seafood shipped direct from domestic producers, and Japanese seasonings (soy sauce, mirin, miso, etc.)

Can vehicles be arranged?Yes
Vegetarian Possible

*Available if ordered ahead of time

Foreign Language Speaking Staff

*English, French

Religious Food Restrictions Possible

*Available if ordered ahead of time

AddressOhararyu-kaikan B1, 5-7-17 Minami-Aoyama, Minato-ku, Tokyo, 107-0062
Access4 minutes walk from Omote-sando St. on the Tokyo Metro Ginza,Chiyoda and Hanzomon lines.
Dinnerプチコース@3500円¥4,000(excluding tax)
AOSANDO¥6,000(excluding tax)
1日4名様限定8,000円コース¥8,000(excluding tax)
おまかせ@4,500円¥9,000(excluding tax)
Available wines

Approx. 20 types

Mainly Argentine wines with some natural French wines.

Available sakes

Approx. 15 types

Select local sakes from around Japan.

Available Cocktails

Approx. 2 types

Available whiskies

Approx. 1 types

Available beers

Approx. 5 types

Draft beer, COEDO beer "Kyara",and four in small bottles

Available shochus

Approx. 3 types

Drink Carry-out Permitted
White Wine(Glass) Mi TERRUNO UVAS TORRONTES ¥670
WHITE WINE(Glass) Terrazas Reserva torrontes ¥960
RED WINE(Glass) Terrazas Reserva Malbec ¥960
日本酒 白岳仙 純米大吟醸 ¥945

Restaurant Interior

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