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The traditional centre of Tokyo commerce has been re-energised of late. We bring you the best of the area, from Edo-era cuisine to brand-new shopping meccas
September 1, Harajuku
August 31, Harajuku
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Yamafuji restaurants, run by Daichi wo Mamoru Kai, an organization that delivers organic vegetables and meats from over 2,500 producers to homes nationwide, can be found in both Nishiazabu and Hiroo. In contrast to the Nishiazabu restaurant – where the focus is primarily on offering a range of set courses – the Hiroo restaurant shifts the balance towards allowing customers to pick and choose between various single dishes. In addition to offering various fare that make use of seasonal organic vegetables, the they also offer a menu that consists of a range of dishes that use free range meats, such as low-in-fat/high-in-protein beef from Japanese Shorthorn Cattle reared in Iwate Prefecture and Kitaura Syamo breed chicken, all of which have been carefully raised and assured by actual farmers.