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Unlike many Tokyo restaurants that favor classic European wines, Apero Aoyama Winebar &amp; Table complements its core French selection with a more diverse and global range, especially from small, independent producers, including some from within Japan. Its extensive, approximately 300-label list is largely focused on organic and biodynamic wines.
This commitment to organic sourcing carries through to the food. Head chef Timothée Barthélémy serves up modern French cuisine showcasing seasonal Japanese ingredients supplied by farmers and fishers from across the country. The dishes may look simple, even effortless, but they belie some painstaking precision and intriguing techniques.
Slices of buri, plump with winter fat, are aged with kombu (seaweed) for three to four days to draw out the water, resulting in a firmer flesh that eats beautifully with the impossibly soft and sweet leeks. Octopus from Hokkaido is sous-vided for six hours and then finished on bincho charcoal for hits of smokiness. It arrives with a housemade beetroot harissa and a koji-infused ricotta that tastes remarkably like gorgonzola.
With interesting wines to explore by the glass or bottle, and food available à la carte or as a tasting menu (with wine pairing options, of course), Apero’s casual setting makes for a welcome respite from the crowds at nearby Omotesando. —<a href="https://destinasian.com/contributor/lim-chee-wah" target="_blank" rel="noopener">Lim Chee Wah</a>
<a href="https://apero.co.jp/en" target="_blank" rel="noopener">apero.co.jp/en</a> 
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<a href="https://maps.app.goo.gl/uPa5YYyKF97L9ePJA" target="_blank" rel="noopener">The City Minami Aoyama Fiore building 2F, 3-8-5 Minami Aoyama, Minato-ku, Tokyo, Japan</a>

Apero Aoyama Winebar & Table: Tokyo Guides

Apero Aoyama Winebar & Table: Global Dining