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There's now a ‘Stranger Things’ pop-up café in Shibuya

On the menu at Stranger Pronto: ‘Stranger Things’ trick art, Demogorgon pasta and Eleven’s first American hamburger

Emma Steen
Written by
Emma Steen
Former writer, Time Out Tokyo
Stranger Things pop-up cafe in Shibuya
Photo: Lim Chee Wah
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Sound the alarms! The ‘Stranger Things’ pop-up café in Shibuya has been extended! Il Pronto Bar at Shibuya Fukuras unveiled the themed café called Stranger Pronto on July 6; it was originally scheduled to run its collaboration with Netflix only until September 4. Due to popular demand, however, the pop-up is now set to operate through the end of December.

Stranger Things Cafe
Photo: Pronto

The menu at Stranger Pronto is modelled on classic American diner dishes that have appeared in the series. There are 13 limited-time dishes, including El’s favourite waffles (¥800) plus an ice cream sundae (¥1,100) inspired by Dustin’s love of chocolate.

Stranger Things Cafe
Photo: Pronto

There are a few unconventional dishes too, like the black ‘Demogorgon Pasta’ (¥1,650), where roast beef slices are arranged to look like the monster’s head (a lot less scary when it’s on a plate and edible).

Stranger Things Cafe
Photo: Pronto

If you’re on the go, you can opt for a takeaway beverage like the ’80s-style banana milkshake (¥880) or the Dark Side Mocha shake (¥880), which comes with a Demogorgon straw (pictured). 

Stranger Pronto
Photo: Pronto

It’s not all just food and drinks. The special Stranger Things cafe also offers a series of photo ops, featuring backdrops like the road to Hawkins, the Byers house and a ‘trick art’ photo booth with a Demogorgon ready to attack. Additionally, you can get one of the ‘Stranger Things’ badges to commemorate your meal and show off your love for the series. 

Stranger Things pop-up cafe in Shibuya
Photo: Lim Chee Wah

Stranger Pronto is now open daily from 10am to 10pm at Shibuya Fukuras until the end of December. Note that in order to go to the café, you'll need to make an online booking first. 

This article was published on July 4 and updated on August 4.

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