Updated: September 20, 2017
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Beard: A French-Style Bistro With a Laid-Back Atmosphere in Meguro!

The name might lead you to think that Beard is a barber shop, but the place is actually a really nice, gem of a restaurant located in a quiet part of Meguro!

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Beard

Bearded owner and chef Shin Harakawa established his restaurant in 2012 with the concept of making it a kind of French bistro that you find in North America. The food is French-inclined and much of it is very original as the owner himself.
The restaurant is located a bit far from the Meguro Station in a quiet residential area. It takes about a 10-minute walk to get there from the station. But is is well worth it! The atmosphere of the restaurant is so easy-going and interesting. You see in the picture above a huge Sakura tree branch in bloom. Harakawa has a seasonal sensitivity and an eccentric taste for interior decoration.
At Beard's, there isn't a fixed menu. Mr. Harakawa aims to offer dishes made with the best, in-season ingredients so the menu varies accordingly.

What to Expect

One thing is for sure, although the menu varies, the great quality does not! Go there in the evening and enjoy some wine, carefully selected by the owner and which includes a selection of organic wines, and some appetizers for a start. You can order things such as home-made pickled vegetables, pork rillette, chicken liver pate and sardines marinated with seasonal ingredients.
As a main dish, you may have the option to order things such as this chicken burger.
Fish and vegetables
Chicken dish
Roasted duck and French fries

Amazing Salads

Another reason to go to Beard is to eat fresh tasty salads that are made from an original combination of ingredients.

Sunday's Brunch

On Sunday only, you can enjoy brunch from 10:00 to 13:30.
Doesn't that look tasty?! Good Western-inclined brunch places are not that common in Tokyo. You should definitely consider beard for your next brunch get-together! The place is kind of small so you might be better to make a reservation.
tabikamome
Japanese food culture enthusiast. Love to explore new areas and discover local specialties.

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