Restaurant in Tokyo, Japan
OAD-ranked Italian, easier to book than most.
Biodinamico is a Shibuya Italian run by chefs Ryo Takeshita and Yoshio Kuriyama with three consecutive years of OAD recognition in Japan. Booking is easy by Tokyo standards, the counter seating is the right choice, and the kitchen delivers a credible Italian meal with Japanese ingredient sensibility. A practical pick for visitors who want serious Italian without the booking pressure of Tokyo's top tier.
Getting a table at Biodinamico is easier than at most OAD-ranked restaurants in Tokyo, which makes it one of the more accessible entry points into the city's serious Italian dining scene. Chefs Ryo Takeshita and Yoshio Kuriyama run an Italian kitchen on the third floor of a Jinnan building in Shibuya, and the consistent OAD recognition across three consecutive years (Recommended in 2023, #474 in 2024, #544 in 2025) confirms this is a kitchen with a real point of view, even if the ranking has drifted slightly. Book it. The effort required is low; the payoff is genuine.
The address places you on the third floor of a low-rise building in Jinnan, one of Shibuya's quieter pockets away from the main commercial drag. That physical remove matters: the room operates at a human scale. If counter seating is available when you book, take it. In an Italian kitchen with Japanese sensibility, the counter is where the two-chef dynamic between Takeshita and Kuriyama becomes readable. You watch the pacing, the plating decisions, the handoffs. For a returning diner, the counter is the upgrade that changes the meal from good to properly interesting. The spatial intimacy also makes Biodinamico a reasonable solo dining option, where a bar or counter seat eliminates the awkwardness of a solo table in a room built around pairs and groups.
Italian cooking in Tokyo has a distinct character: the sourcing discipline that defines Japanese hospitality meets a cuisine built on restraint and product respect. Biodinamico sits in that intersection, with a name that signals attention to biodynamic and natural approaches to ingredients. The OAD ranking places it within a credible peer group of Tokyo's Italian specialists. For context, venues like Aroma Fresca and PRISMA represent the upper end of Tokyo Italian, while Principio and AlCeppo offer different registers of the same cuisine across the city. Biodinamico holds its own in that company. For a broader frame on Italian cooking executed at high level in Japan, cenci in Kyoto is worth knowing about if you are travelling beyond Tokyo.
Biodinamico runs a standard split-service format: lunch from 11:30am to 2pm on weekdays (2:30pm on weekends), dinner from 5:30pm to 10:30pm daily. For a returning visitor, dinner is where the kitchen has more room to work. The extended evening service gives Takeshita and Kuriyama space to run more courses and the counter experience is at its leading when the kitchen is in full evening rhythm. Lunch works well for a tighter schedule or a lower price commitment, and the Saturday and Sunday extended lunch window (to 2:30pm) gives the meal more breathing room than the weekday version.
Booking difficulty here is low relative to Biodinamico's OAD standing. Most serious Tokyo restaurants at this recognition level require two to four weeks of advance planning; Biodinamico is less pressured. A week's notice should be sufficient in most cases, though weekend dinner slots fill faster. There is no published booking method or phone number in the current record, so checking Google Maps or the venue's social presence for a reservation link is the practical first step. Walk-ins to the third-floor address in Jinnan are possible but not advisable if you want counter seats specifically.
For a broader view of what's worth booking in the city, see our full Tokyo restaurants guide. If you're planning a wider Japan trip, strong Italian and European alternatives exist in other cities: HAJIME in Osaka, akordu in Nara, and Gion Sasaki in Kyoto all represent different points on the spectrum. Elsewhere in the region, 8½ Otto e Mezzo Bombana in Hong Kong is the most obvious peer for Italian cooking at this level in Asia.
Quick reference: Shibuya, Jinnan 1-19-14, 3F. Open daily for lunch and dinner. Booking: easy, one week advance typically sufficient.
| Venue | Awards | Price | Value |
|---|---|---|---|
| Biodinamico | Opinionated About Dining Top Restaurants in Japan Ranked #544 (2025); Opinionated About Dining Top Restaurants in Japan Ranked #474 (2024); Opinionated About Dining Top Restaurants in Japan Recommended (2023) | — | |
| Harutaka | Michelin 3 Star, World's 50 Best | ¥¥¥¥ | — |
| RyuGin | Michelin 3 Star, World's 50 Best | ¥¥¥¥ | — |
| L'Effervescence | Michelin 3 Star, World's 50 Best | ¥¥¥¥ | — |
| HOMMAGE | Michelin 2 Star, World's 50 Best | ¥¥¥¥ | — |
| Florilège | Michelin 2 Star, World's 50 Best | ¥¥¥ | — |
What to weigh when choosing between Biodinamico and alternatives.
If you want Japanese fine dining at a comparable OAD recognition level, L'Effervescence and Florilège are the natural comparisons — both French-influenced, more formal, and harder to book. HOMMAGE sits in a similar accessibility bracket. For a full step up in prestige and booking difficulty, RyuGin and Harutaka are in different territory. Biodinamico's specific case is Italian cooking in Tokyo executed with Japanese sourcing discipline, and there are very few direct substitutes at this price-accessibility combination.
Yes, with the right expectations. The OAD recognition — ranked #474 in Japan in 2024, climbing to #544 in 2025 in a more competitive field — signals a restaurant that takes its craft seriously. It works well for a considered dinner rather than a celebratory blowout. If you need somewhere with more conventional special-occasion theatre, L'Effervescence or RyuGin will read more as destination events.
The third-floor Jinnan address and the restaurant's size suggest a counter or compact dining room format typical of Tokyo's serious independent restaurants, which tends to suit solo diners well. OAD-ranked Italian spots in Tokyo at this level generally offer a focused, course-driven format where a solo seat at the counter is a natural fit. Lunch service on a weekday is likely the lower-pressure entry point.
No dress code is documented for Biodinamico, but an OAD-ranked Italian restaurant in Shibuya at dinner warrants a neat, put-together look. Avoid anything you'd wear to a casual izakaya. At lunch, the standard is a notch more relaxed, though Jinnan's demographic skews creative professional rather than tourist-casual.
Booking difficulty here is lower than at most OAD-ranked Tokyo restaurants — one to two weeks ahead is likely sufficient for most time slots, compared to the four-plus weeks required at harder targets like Harutaka or RyuGin. Weekend dinner is always the tightest window, so move faster for a Saturday. Lunch slots, particularly on weekdays, give you the most flexibility.
Lunch runs 11:30am to 2pm on weekdays (2:30pm on weekends) and is the more accessible time slot, both for availability and likely price. Dinner from 5:30pm to 10:30pm gives you the full experience and a longer window in the room. For a first visit, dinner makes more sense if you want to see what the kitchen does at full stretch; lunch works if you want a lower-stakes introduction.
This is an Italian restaurant run by Ryo Takeshita and Yoshio Kuriyama in Jinnan, a quieter part of Shibuya, on the third floor of a low-rise building — it is not a flashy street-level address. It holds OAD recognition for 2023, 2024, and 2025, which is a meaningful consistency signal for a Tokyo Italian. Price range is not published, so budget conservatively and confirm current menu pricing when booking.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
