Kotaro Aoki is a young chef to watch: after three years spent cutting his teeth at acclaimed Yoyogi Uehara restaurant Sio, he has opened his very own eatery at the age of 24. Located just a three-minute walk from Ebisu Station, Shigekuni is an intimate, counter-seating affair with a warm-hued interior that encourages relaxed dining. The spot also has something of a dual identity: French-inspired restaurant in the evening, bakery-café by day.
Baked goods served during the day come from Shigekuniya 55, a popular bakery in Koenji that is run by Aoki’s parents. It is Shigekuni’s crêpes, though, that are becoming a hot item just a few short months after its opening. The standard offering (¥1,100) consists of just salt and fermented butter atop a sugared crêpe, but it is this simplicity that allows the dough’s light texture to really shine.
Other daytime standouts include the seasonal open sandwich (¥1,600), which uses aromatic, chewy homemade focaccia. Come evening, meanwhile, both omakase (¥8,000) and à la carte options highlight the culinary flair that Aoki is gaining a reputation for.