コンセプト:Wine Bar Mayu is a cozy hole-in-the-wall bar removed from the hustle and bustle of Shibuya. The clay walls surrounding the entrance give diners the impression of entering an old Japanese storehouse until they see the large oak slab of a bar, fronting the wine cellar that makes up the wall behind it. Worthy of the name Mayu, or cocoon in English, there are eight private rooms to give diners a quaint, intimate experience. These rooms have tatami floors and zashiki-style floor seating and can accommodate two to six people. The chef, who is also the owner, creates dishes utilizing the skills he learned in France with a Japanese twist. He creates delicious items using the freshest ingredients from around Japan, including wagyu, Japanese premium beef and fish from southern Japan. A la carte recommendations include grilled Japanese beef, served with an onion and soy gravy for 3,200 and a daily seafood special for 1,800. There is also a seven course set for 5,000, which is available with a three or five wine course option for 2,900 and 3,900 respectively. Wine Bar Mayu boasts 400 kinds of wine from 13 countries and has a sommelier on hand to guide diners through their 2,000-bottle wine cellar. Wine Bar Mayu has a sister outlet "Grill & Wine Dum Viva" in Ebisu.