Winestand Waltz is a wine bar in Tokyo.
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.
Editorially verified June 2, 2026 by Lewis Vaughan, TableJourney editor. Source.
Food program: Charcuterie and small bites
Tip: No reservations. Walk-in standing room only; arrive by 19:00 for a counter spot.
Address: Shibuya-ku, Tokyo 150-0021, Japan
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.
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.
Signature pour: By-the-glass natural pours from rotating producers
Wine focus: Natural wines and natural sake
Food: Small plates, seasonal Japanese
Tip: Drop 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.
Signature pour: Italian whites with house mozzarella
Wine focus: European wines paired with house-made cheese
Food: Fresh mozzarella, ricotta, burrata, charcuterie
Tip: The 5pm fresh mozzarella batch is the one to time it for. Reserve online to avoid the wait.
