Attacking PARCO| New shop born from challenge and attack ~Food edition ~

Maybe there's only one udon here!
Sanuki Udon's "udon oniyanma" opens in Shibuya PARCO

"udon oniyanma", which is popular for authentic Sanuki udon in Tokyo, is a shop that opens for the first time in a commercial facility. Mr. Oshita, the president, said the reason why Oniyanma, which has set up stores in Gotanda, Shimbashi, Aomono Yokocho, and filled the stomachs of salaried workers, decided to open a store at Shibuya PARCO, "I was excited because I sympathized with the concept and concept of PARCO."
"I came to Shibuya PARCO several times when I was in college about 25 years ago. There has been an image of “cool” and “something cool” since then. In particular, I sympathize with originality and greatness, and I am often able to study. I would like to get along well not only with my own shop but also with the shops around me."

While retaining the atmosphere of the store so far, we expect that the number of customers from overseas will increase, and menus and ticket vending machines will be multilingual support.
"I think that many overseas customers will visit this shop. How is Japanese national food udon appreciated? What menu would you like to evaluate? What is udon that satisfies customers by looking closely at it? You want to understand."

Limited menus and luxury menus that can only be eaten at Shibuya PARCO will also appear.

Finally, I asked President Oshita about the appeal of udon. “Udon is the strongest food you have to have. Offering udon that you think is the most delicious, that's the most important thing. We will make udon noodles that can be enjoyed by those who have never eaten "Oniyanma" udon! " 。

Enjoying food spread through “Insect Food” of Kome to circus

Since opening in Takadanobaba in 2011, "Kome to circus" has been focusing on wild birds and beasts (Gibier) and insects, giving away preconceptions and giving them a variety of food cultures.
"We want to convey a message more strongly at our shop in Shibuya PARCO, the center of Tokyo, which is fast-moving," said the main menu for this time was "insect food." "When I first talked to the staff about 'insect food,' I was opposed to Shibuya PARCO that it would be too challenging (laughs). There are still many people who are resistant, but they are very attractive ingredients such as proteins, dietary fibers, minerals, and sustainable foods with low environmental impact,” Miyashita said.

What I would like to order at the shop is to simply taste this insect "comparison 6 kinds of insects". There is no doubt that the insects are as they are, but I would like you to enjoy the taste of each insect by all means.

"Kome to circus Beast Meat Grill 7 Types" is a menu where you can enjoy not only gamers familiar in Japan such as deer and wild boars, but also kangaroo, ostrich, and camels. "In particular, kangaroo is a high-quality red meat, so it is recommended for athletes!" says Miyashita. The drink we have together is "MUSHI soda" with bees attached to the top. It is an easy-to-drink drink made with hibiscus soda by blending apple vinegar, ginger and honey. In addition, there are also menus such as "BUG Burger" with a sense of volume, which is seasoned with Japanese-style Teriyaki sauce, which is made with beans, rice, and spices, mainly wheat powder, and "MUSHI Dango", which is topped with a whole turtle, colorful bean paste and three kinds of insects (inago Tsukudani, Hachinoko Tsukudani, Kaiko Tsukudani) on dumplings. The menu developed as "I want to make insects popular in Shibuya's gal" has a gorgeous visual. The taste is definitely at the shop!

Because it is located on the food and beverage floor of B1F with the theme of "chaos kitchen", we are particular about the interior of the shop.

"The image of a fairy shop standing in the back alley, expresses the street feeling of Shibuya with the exterior of paint and stickers. The interior of the store is based on metallic and has a silver chair that glows in seven colors.
In the back of the store, we will set up art that is packed with waste collected in Shibuya and treasures that children no longer need at the workshop. "Diner that appeared between space and time" is the hidden theme.

After the opening, in addition to customer-participating workshops related to insect food and game, he hopes to realize collaboration unique to Shibuya PARCO, where a wide variety of shops gather.

Neo Tokyo, born through destruction and regeneration
The bistro "Äta's" inspired by a restaurant in the center

Chef Kakegawa, who has opened innovative restaurants one after another in various parts of Tokyo starting with Daikanyama's bistro "Ata", will open in Shibuya PARCO a shop centered on ovens. It is said that the interpretation of "Shibuya PARCO" unique to Chef Kakegawa is hidden there.

“When I heard about Shibuya PARCO’s concept “Destruction and Regeneration,” I wanted to make the store the power of moving from destruction to regeneration. I wanted to do something close to the life of people. When I imagined what kind of store would be if a new store could be built in Neo Tokyo, which has been regenerated through destruction, I am sure there is a robot in the center of the store that produces delicious food. What if it becomes real now? I thought, and from there I got to the oven.”
A counter that connects with the kitchen. You can not only see pizza, bread, grills, etc. baked one after another from the oven right there, but you can also hear the baked aroma of bread, the burning sound of cheese, and the sound of stewed guts.

The keywords of "destruction and regeneration" are also reflected in the interior.
“There’s a new world of technology and entertainment on the top floor, but we wanted to make our store underneath a somewhat chaotic atmosphere. In order to express such a back and forth, the outer wall represents a children's room. From the window of the children's room, you can see a chaotic restaurant when you look inside the store. It is an image that reverses the front and back.
Anyway, I wanted to make a design that symbolizes "destroy and regeneration", so I had a lot of discussions with the designer and finally, "If this doesn't work, I'll get down!" I was told [laughs].”

The dishes offered there are mainly dishes using seafood that Ata specializes in, as well as water dumplings and oven dishes, which are the main menus of the shop. Asian elements are woven into menu run-up and seasoning, reminiscent of an energetic Asian stall.

“The dishes we offer are the retro small dishes that were used before the war. It is a style where you can order a few small dishes like tapas.
Enjoy freshly baked bread, wine and craft beer together, and enjoy the delicious dishes produced from the oven in front of you. I want you not only to fill your stomach, but also to enjoy who you eat with what you eat with.”

In the culture of food that constantly changes and evolves rapidly, every shop says, "Challenge does not stop even after opening." Don't miss the new Shibuya PARCO and the chemical changes that are born there.

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Attacking PARCO| New shop born from challenge and attack ~Culture~