Fuglen Tokyo (evenings) is a wine bar in Tokyo.
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.
Editorially verified May 19, 2026 by Lewis Vaughan, TableJourney editor. Source.
Food program: Light bar snacks, Norwegian brown cheese
Tip: Weekday late seating after 21:00 is the calmest window. Cocktails are champion-level under bartender Halvor Digernes.
Address: Shibuya-ku, Tokyo 151-0063, Japan
Senrogiwa in Tokyo's Ebisu-Minami is an izakaya-DJ-bar hybrid above the tracks near Garden Place. Natural wines, yakiton skewers, 90s vinyl on the decks.
Signature pour: Whatever orange wine is on the chalkboard
Wine focus: Funky natural wines
Food: Modern izakaya small plates and yakiton
Tip: Saturday nights tilt DJ-set late; arrive by 19:00 for the dinner-shaped first seating.
Winestand Waltz in Tokyo's Ebisu-Nishi is the cellar-bar that built Tokyo's natural-wine ritual. Standing-counter only, 30 by-the-glass pours, no reservation.
Signature pour: Daily by-the-glass selection
Wine focus: French and Italian natural and classical
Food: Charcuterie and small bites
Tip: No reservations. Walk-in standing room only; arrive by 19:00 for a counter spot.
Apero in Aoyama in Tokyo is the Dupeperier family wine bar opened 2014, natural French selection shortlisted by Simon Bianco, family-recipe bistro plates.
Signature pour: Loire natural by the glass
Wine focus: Natural French wine and grower Champagne
Food: Modern French bistro plates
Tip: Reserve via the official site for the counter; bottle list rotates seasonally.
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.
Signature pour: Loire chenin blanc
Wine focus: Natural French and Italian
Food: Charcuterie, cheese, small plates
Tip: Closed 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.
Signature pour: Beaujolais cru by the glass
Wine focus: French natural and biodynamic
Food: French bistro small plates
Tip: Closed 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.
Signature pour: Whatever Teruhiko Saito has open by the glass
Wine focus: Natural French wines, small producers
Food: Rustic breads, salads, charcuterie
Tip: No reservations after 18:30; arrive at 18:00 for the second seating or before opening for the first.
