This all-day Italian restaurant in Shoto, famous for its morning flatbreads, also has a dinner menu that's definitely worth checking out!

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Nozomi Okamoto

Writer (affiliated with verb). Certified Wine Expert by the Japan Sommelier Association, Certified Beer Taster by the Japan Craft Beer Association. In addition to writing for food media such as "Tokyo Calendar," he also manages "Tokyo Wine Shop Guide" and writes the series "Cheers with Tokyo Craft Beer" for "Otoko no Kakurega Digital." He conveys the joy of food and drink found in familiar neighborhoods through his writing.

A new Italian restaurant has opened in Shoto, Shibuya, that is open from morning till night.

While all-day dining, open from morning till night, has traditionally been dominated by hotel restaurants, convenient and open-plan restaurants are now emerging in urban areas. "Drawn," which opened in May 2026, is an all-day Italian restaurant located at the entrance to Shoto, about a 10-minute walk from Shibuya Station. The interior is surrounded by antique-style, calming colors, ensuring a high-quality dining experience at any time of day. "We aim to create a restaurant that feels like it's always been a part of the Shoto neighborhood," says service staff member Kohei Arakawa. It has the potential to become a new symbol of Shoto.

The menu, as you'd expect from an Italian restaurant, features dishes that vividly showcase the quality of the ingredients on the plate. While some dishes boldly highlight the ingredients, others feature delicate touches, such as vegetables and sauces delivered from Yoshino Herb Farm in Chiba, which is characteristic of Drawn. The breakfast menu, which debuted in August, has been attracting attention. Homemade flatbread topped with avocado and other ingredients is proving popular. Lunch includes pasta and focaccia sandwiches, and a lunch sharing course has also been introduced. In the evening, while à la carte is the main focus, the 9-course meal, which allows you to sample small portions of popular dishes, is also highly recommended.

The restaurant offers both natural and classic wines, with a focus on natural white wines. A small wine cellar is located at the back of the restaurant, where customers can choose their bottled wines. "You can actually choose your wine and have the experience of selecting it together with our staff," says Arakawa. The dinner is designed to be enjoyed in conjunction with the excitement of choosing a wine.

Tuna tartare with spicy red wine

For an appetizer, I recommend the "Tuna Tartare with Calamansi Vinaigrette." The dish was even more delicate and beautiful than I had imagined from the menu name, and it made me excited. This dish consists of avocado and cucumber served with a calamansi citrus dressing, topped with tuna tartare seasoned with fish sauce and roasted kelp oil. The seasoning allowed the deliciousness of the tuna to shine through, yet it was a refreshing appetizer.

Chef Okahashi, a certified sommelier, recommends pairing the tuna tartare with a red wine from the Rhône Valley in France, primarily made from Grenache grapes. "A medium-bodied red wine is ideal for tuna. This one is primarily Grenache, which balances well with the tuna, and its spiciness complements the pepper seasoning used in the tuna. I think it will be a memorable combination," says the chef. The pairing was exquisite, with careful consideration given to the balance with the seasoning.

Octopus risotto with salty, mineral-rich white wine

The most popular fish dish is the impactful "Sautéed Octopus with Seasonal Vegetable Tomato Risotto." Chef Okahashi explains, "I wanted you to directly experience the deliciousness of the octopus, so I boiled it and then sautéed it. I tried various other cooking methods, but a simple method was the best. Please enjoy the texture and taste of the octopus, which can only be savored by chewing it thoroughly." The seasonal vegetables and tomato risotto also have simple flavors that complement the deliciousness of the octopus.

A Portuguese white wine is recommended with the sautéed octopus. "Portugal is a country that consumes a lot of octopus, and they have traditional octopus dishes similar to this one. That's why I paired it with a Portuguese white wine. This white wine has a strong acidity and a salty, mineral taste, so it goes perfectly with octopus," says Arakawa. It's a white wine with plenty of umami, so it's no surprise that it also goes well with the tomato risotto. From the octopus to the vegetables and risotto, it was a combination that allowed you to savor a story woven by the minerality of the sea in each dish.

Pork and porcini mushroom ragu pasta with orange wine

Pasta is a specialty of Drawn. They are so confident in their creations that they want customers to try two or three different kinds at each table. Their "Tagliolini with Smoked Provolone Ragout of Echigo Pork and Porcini Mushrooms" features pork belly from Echigo simmered with porcini mushrooms for a full hour, and finished with lightly smoked cheese. As autumn deepens, the flavor of the porcini mushrooms becomes stronger, making this a dish you'll definitely want to try during this time of year.

Chef Okahashi also selected this wine. He paired it with an orange wine made from Garganega grapes from Italy. "Since pork is a white meat, I think white wine is a better match than red. If you're going with natural wine, orange wine is the best choice to go with braised pork and smoky flavors. Not only does it go well with the food, but the lingering finish of the wine makes you want to eat more pasta," he explained, sharing his unique way of enjoying the dish.

Arakawa's "Natural Wines I Fell in Love With"

The wine that Arakawa fell in love with is a Chenin Blanc from the Loire Valley in France, which changed her perspective on wine selection. "I learned about this wine when Chef Okahashi introduced it to me, saying he liked it. Before working at this restaurant, I preferred wines that were the star of the show. But this wine enhances the potential of the food. I made a new discovery through the chef's approach to wine selection. In terms of taste, it has a distinct fruitiness, with minerality and a lemony acidity. But what's great about it is that it complements the food. In fact, every customer I serve it to says it's delicious. Please give it a try."

I want to pick out some interesting wines.

Drawn primarily features wines from Italy and France. The wines by the glass are selected to complement the seasonal menu, with Chef Okahashi's input also considered. However, they want to be more flexible with their bottle selections. "Our group's concept is 'like traveling,' so we'd like to include wines from the New World, such as New Zealand, in the future," says Arakawa. Choosing a bottle from the wine cellar promises to be an increasingly rewarding experience. There are 7 types of wine by the glass (1,100-1,500 yen) and 100 types of wine by the bottle (7,000-12,000 yen).

A comfortable space at any time of day

Drawn is situated right between the hustle and bustle of Shibuya and the tranquility of Shoto. It's perfect for a casual visit before or after a day of fun in Shibuya, without being tied to a schedule. With a menu suitable for any time of day, friendly staff, stylish and comfortable decor, it's poised to become a new landmark in Shoto. Why not visit it sometime, as if guided by fate? *Prices include tax.