Things to do in Shibuya-ku (JP)

Gonpachi Nishi-Azabu is most popular around 9 PM on Fridays. Visitors usually stay 1-2 hours here. It's most quiet on Sundays.

◆Please call for reservations and inquiries 11:30 a.m.- 10:00 p.m.◆ It’s a 10-minute walk from Tokyo Metro Roppongi, Nogizaka, and Hiroo stations, and is open until 3:30 AM! Gonpachi became world famous after being used as a model for scenes in Quentin Tarantino's movie "Kill Bill". The soba noodles are handmade by a craftsman from buckwheat flour, which is carefully ground every morning on a millstone.

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Kiddy Land is most popular around 2 PM on Saturdays. Visitors usually stay 25 min to 1 hr here. It's most quiet on Tuesdays.

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Miyashita Park is most popular around 4 PM on Saturdays. It's most quiet on Tuesdays.

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Gyukatsu Motomura (Harajuku Branch) is most popular around 1 PM on Sundays. Visitors usually stay 1-1,5 hours here. It's most quiet on Tuesdays.

【牛かつ もと村】は、『牛かつを日本の食文化にする』という想いを胸に"牛かつ"の美味しさを実直に提供して参ります。 ミディアムレアに揚げた牛かつを石盤で炙り、わさび醤油" でお召し上がりください。 厳選したパン粉を細かく挽き、薄い衣をまとわせ揚げるのでさっぱりしております。 特製の山わさびソースや岩塩で食すと牛かつの美味しさが更に引き立ちます。 Gyukatsu-MOTOMURA ] will continue to provide the taste of "Gyukatsu" in an honest fashion with the idea of "making Gyukatsu a Japanese food culture." Grill fried beef in medium rare on stone palate, and enjoy it with wasabi soy sauce. We cover the meat carefully with selected breadcrumbs and then grind it freshly.

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Tonkatsu Maisen Aoyama is most popular around 1 PM on Saturdays. Visitors usually stay 45 min to 1,5 hr here. It's most quiet on Tuesdays.

創業以来「箸で切れるやわらかなとんかつ」をお届けしています。 厳選した豚肉に丁寧に筋切りを施したやわらかな肉、まい泉オリジナルのパン粉、マイスター（職人）のパン粉付けの技、そしてオリジナルの甘めのソース。とんかつ まい泉はおいしさに一切妥協することなくこだわりを守り続けています。 青山本店の職人が一枚一枚心を込めてパン粉をつけた揚げたてのとんかつをぜひお召し上がりください。中でも人気はブランド豚である「黒豚」。まい泉のヒレかつサンドのパンの耳を飼料にして育てたブランド豚「甘い誘惑」もここでしか食べられない希少なとんかつです。 Since our founding, we have been delivering "soft pork cutlets that can be cut with chopsticks".

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Ichiran Shibuya is most popular around 9 PM on Fridays. Visitors usually stay 30 min to 1 hr here. It's most quiet on Tuesdays.

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