Shigefumi Tachibe Night Market, a new restaurant in Tokyo opened by one of Japan’s top chefs, Chihiro Naito. This unusual Southeast Asian restaurant was finally able to welcome its first official customers last month. By day, Night Market is located in a small alley, ten minutes walking from the consumer craziness of Shibuya Station. It aims to provide genuine Southeast Asian flavors right to the neighborhood lunch and dinner table.
Naito is the sole owner of Night Market and operates it with Naito. She’s wowed the community for her culinary prowess and unique ability to delight customer taste buds. Her growing reputation as an innovative, experimental chef caught the attention of an investor, who saw the promise in her vision. The investor’s support was key in supporting Naito to get her restaurant off the ground. It reflects a broader trend of record investment in Japan’s culinary arts.
This would be true, the urban context Night Market finds itself in only heightens Night Market’s appeal. Situated away from the main streets, the restaurant offers a serene atmosphere while remaining accessible to those exploring the vibrant Shibuya area. This smart placement means it’ll draw in Cincinnatians and intrepid travelers alike in search of an off-the-beaten-path culinary adventure.
On the inside, Night Market has a hip but homey interior, echoing the cutting edge but deeply rooted nature of Southeast Asian food. Naito’s menu showcases a variety of dishes inspired by countries such as Thailand, Vietnam, and Malaysia, emphasizing fresh ingredients and bold flavors. With her signature style of melding classic recipes with modern culinary artistry, Naito aims to make every meal unforgettable for her guests.
As Night Market opens its doors, the battle against COVID-19 continues. This is a crucial time for many restaurants fighting for their very survival. It is Naito’s spirit and vision that will likely inspire the next generation of aspiring restaurateurs back home in Japan. Her journey is testament to the indomitable spirit of the culinary community and a model for chefs impacted by disaster.