Apero Wine Bar Aoyama is a wine bar in Tokyo.
Editorially verified June 2, 2026 by Elliot Marsh, TableJourney editor. Source.
Food program: Modern French bistro plates
Tip: Reserve via the official site for the counter; bottle list rotates seasonally.
Day trip · 11 hours
Japan's most beautiful gorge, tastings at the wineries of Koshu where Japanese wine was born, and an outdoor hot spring with Mount Fuji across the valley at sunset. On...
Guided tour · 11 hours
Discover Japan’s beverage culture on a day trip from Tokyo. Visit a winery in Katsunuma, the Suntory Hakushu Distillery, and the Shichiken Brewery, and enjoy tastings ...
Guided tour · 3.5 hours
2-time TripAdvisor #1 out of 10,000+ experiences. Golden Gai, Omoide Yokocho & Kabukicho, all-you-can-drink included. Japan's original bar-hop tour. The perfect first ...
Address: 3-8-5 Minami-Aoyama, The City Minami Aoyama Fiore Bldg 2F, Minato-ku, Tokyo 107-0062
Le Cabaret Vin in Tokyo's Yoyogi is sommelier-couple Suzuki's natural-wine bar near Shinjuku. Twenty by-the-glass pours, candle-lit standing-and-sitting room.
PourLoire chenin blanc
WineNatural French and Italian
FoodCharcuterie, cheese, small plates
TipClosed Mondays. Walk-in friendly; arrive before 20:00 for counter seats.
Bistro Rojiura in Tokyo's Sangenjaya is the back-alley wine bar pouring natural Beaujolais and Loire. Long communal counter and Japanese-French bistro plates.
PourBeaujolais cru by the glass
WineFrench natural and biodynamic
FoodFrench bistro small plates
TipClosed Mondays. The pate en croute and the Beaujolais cru flight are the canonical pair.
Ahiru Store in Tokyo's Tomigaya is sommelier Teruhiko Saito's natural-wine counter, sister Wakako's bread on the side. The 12-seat room queues from 18:00.
PourWhatever Teruhiko Saito has open by the glass
WineNatural French wines, small producers
FoodRustic breads, salads, charcuterie
TipNo reservations after 18:30; arrive at 18:00 for the second seating or before opening for the first.
Wineshop Flow in Tokyo's Hatagaya is a cellar-bar behind the station, blond timber with a porthole-shaped cellar door. Natural wines and natural sake.
PourBy-the-glass natural pours from rotating producers
WineNatural wines and natural sake
FoodSmall plates, seasonal Japanese
TipDrop in for a glass and a bottle to take home; the small plates are Japanese-seasonal, perfect for two.
Shibuya Cheese Stand in Tokyo's Okushibu makes mozzarella and burrata on-site each morning and pours Italian wines to match. The wine flight is the order.
PourItalian whites with house mozzarella
WineEuropean wines paired with house-made cheese
FoodFresh mozzarella, ricotta, burrata, charcuterie
TipThe 5pm fresh mozzarella batch is the one to time it for. Reserve online to avoid the wait.
Fuglen Tokyo in Tokyo's Tomigaya flips at 19:00 from Norwegian cafe to natural wine and cocktail bar. The vintage Scandinavian furniture stays the same.
PourScandinavian cocktails by Halvor Digernes
WineNorwegian craft beer and natural wines
FoodLight bar snacks, Norwegian brown cheese
TipWeekday late seating after 21:00 is the calmest window. Cocktails are champion-level under bartender Halvor Digernes.
