Aggressive PARCO | New Shop born from Challenge and Attack-Food Edition-

Udon that can only be found here may appear!
Sanuki Udon's Udon Oniyanma opens in Shibuya PARCO

Udon Onyanma, which is popular with authentic Sanuki udon in Tokyo, is the first shop to open a commercial facility. "Onyanma," which has set up stores in Gotanda, Shimbashi, Aomono Yokocho, etc. and has filled the stomachs of office workers, says that "I was excited to sympathize with the concept and concept of PARCO" and why it decided to open a store in Shibuya PARCO.
"When I was in college about 25 years ago, I came to Shibuya PARCO several times to play. From that time on, I have had the image of "cool" and "something." In particular, I sympathize with originality, good thoughts, etc., and I often study. I would like to get along well not only with my own store but also with the surrounding stores."

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

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

Finally, we asked President Oshita about the appeal of udon. "Udon is the strongest food for me. Offering udon that you think is the most delicious, that's the best choice. We will make every effort to make udon that can be enjoyed by those who have never eaten "Onyanma" udon! " 。

The fun of food spread by "Insect food" of "Rice and Circus"

Since OPEN in Takadanobaba in 2011, "Rice and Circus" has been paying attention to wild birds and beasts (games) and insects, and aiming to abandon their preconceptions and get them in touch with various food cultures.
"I would like to convey the message more strongly at the Shibuya PARCO store, the center of Tokyo, which is moving rapidly," said the eyeball menu. "When I first talked to the staff about insect food, I was opposed to Shibuya PARCO but it would be too challenging (laughs). "Insect food" is still more resistant, but it is a very attractive ingredient, such as proteins, dietary fibers and minerals, and a sustainable food with low environmental impact," says Miyashita.

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

"Rice and Circus Veterinary Grill 7 kinds" is a menu where you can taste not only game familiar in Japan such as deer and wild boar, but also kangaroo, ostrich and camels. "In particular, kangaroo is a high-quality lean meat, so it's also recommended for athletes!" says Miyashita. The drink to be with is "MUSHI Soda" accented with bees on the top. It is an easy-to-drink drink made from cricket powder, blended with apple vinegar, ginger and honey and finished with hibiscus soda. In addition, "BUG burger" with a sense of volume, which is made with beans, rice, and spices, mainly cricket powder instead of meat, is seasoned with Japanese-style teriyaki sauce, "MUSHI Parfait", which is topped with a whole turtle and has an outstanding impact. Colorful bean paste and three kinds of insects (Inago Tsukudani, Hachinoko Tsukudani, etc.) The menu developed as "I want to make insects popular in Shibuya gals" has a gorgeous visual. The taste is definitely at the shop!

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

"I imagine a fairy shop standing in the back alley, and the exterior using paints and stickers expresses the street feel of Shibuya. Inside the store, there are light and silver chairs that glow in seven colors based on metallic.
In the back of the store, we will set up art that tightly packed with waste collected in Shibuya and treasures collected in workshops that children no longer need. "Diners that appeared between space and space" are hidden themes.

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

Neo Tokyo, born through destruction and regeneration
Bistro "Yta's" inspired by a restaurant in the center.

Starting with Daikanyama's bistro "Ata", Chef Kakegawa, who has opened innovative restaurants one after another in various parts of Tokyo, opens in Shibuya PARCO. It is said that Chef Kakegawa's unique interpretation of Shibuya PARCO is hidden.

"When I heard about Shibuya PARCO's concept, "Destructive and Regeneration," I wanted to make the store the power of going from destruction to regeneration. I wanted to do something close to the work in which people live. When I imagined what a new store would be created in Neo Tokyo, which was regenerated after destruction, I guess there is a robot that creates delicious food in the center of the store. What would that become a reality now? I thought I got to the oven from there."
A counter that connects directly to the kitchen. Not only can you see the pizza, bread, grill, etc. being baked one after another from the oven just there, but you can also hear the scent of bread baked, the sound of cheese burning, and the sound of stewed with guts.

The key word “destroy and regeneration” is also reflected in the interior.
"There are new worlds like technology and entertainment on the upper floor, but we wanted to make our underground store somewhat chaotic. In order to express such a back and forth, the outer wall expresses 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's an image that reverses the front and back.
Anyway, I wanted to create a design that symbolizes "destruction and regeneration", so I had a lot of discussions with the designer, and finally, "If this is no good, I will get off!" I was told (laughs)."

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

"The dishes we offer are retro small plates that were used before the war. It's a style in which you order several small dishes like a tapas.
Enjoy freshly baked bread, wine and craft beer together, and look at 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 and what to eat."

In the culture of food that constantly changes and evolves rapidly, every shop says, "The challenge will not stop even after opening." Don't miss out on the newly reborn Shibuya PARCO and the chemical changes that arise there.

Check here too<<
Aggressive PARCO | New Shops born from Challenge and Attack-Culture Edition-