A note on the words: charcuterie is the French craft of cured, potted and preserved meats, made in-house here; pate de campagne is the coarse country pork terrine on the plate. Celeriac is the knobbly root of a celery variety, eaten raw in strips or cooked. Escargots are snails baked in garlic butter, and Burgundy style means exactly that treatment. Confit is meat cooked slowly in its own fat until it falls apart. Shimanto pork comes from Kochi Prefecture on the island of Shikoku. Jimbocho is the secondhand bookshop quarter of central Tokyo. Prices are as of this writing (August 2026).
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Book a table at bistro amano on AutoReserve (English)
Hello, this is Hangover Meshi. Tonight, Jimbocho! Wandering about with no particular plan, I came across a stylish-looking place, and as it seemed promising I decided to step inside. It goes by the name of bistro amano — a homey, stylish little bistro. On the way in they asked whether it was all right that the food might take a while to arrive. The owner appears to run the place single-handed, so we said of course, put the whole order in early, and settled into the business of drinking wine slowly with things to pick at.
Time moves gently here, and the room has a really lovely atmosphere.
The blackboard is packed tight with the menu! From it we roughly chose what we wanted, right through to the main, and got the order in^^
To begin with it was hot and I was thirsty, so beer in great gulps! Hoegaarden!
Delicious!^^
Celeriac! Not something I eat very often, but there is a soft celery flavor running through it and it is delicious^^
And the mustard goes with it beautifully! This calls for wine, surely!
So, without delay, white wine! It goes, it really does lol
From the top right: pate de campagne, duck, ham cut from pork loin, and a paprika-flavored sausage, is it?
House-made charcuterie, apparently, and does it not look superb. One slice, and — oh, that is good!!!!
This is delicious! The charcuterie is what the shop prides itself on, and it is a magnificent thing to drink wine with. With this in front of me I could wait as long as you like. Tender, deep in flavor, excellent! And just the right amount of it.
Escargots! It has been a long while. So we ordered them. Calling them snails puts people off, but they are shellfish, are they not lol
Served up like this, nothing about them bothers you at all. The garlic comes through strongly and they are a magnificent match for white wine! Very good indeed.
Wait — that is good.
Confit is a lot of work to make at home, so it is a thing you want to eat out — that was the thinking behind ordering it, and it arrived falling-apart tender and packed with more savor than seems reasonable. Superb! In fact every dish here is properly made and very good indeed. I felt as though I had stumbled on an unexpected find. We finished with several glasses of red alongside the confit. Perfect.
Deeply satisfying! The chef runs the place on his own, so it is best to come in a small group when you have time to spare and no need to hurry. In return, every dish is outstanding, the room feels wonderful, and I think you get a really fine evening out of it. I walked in on a whim and it turned out to be a lovely place. This one I want to remember and come back to sometime!
bistro amano (Bistro / Jimbocho Station, Kudanshita Station, Takebashi Station)
Tabelog dinner rating ★★★☆☆ 3.7
I ate here and paid for it myself. Nothing on this site is a comped meal.
One more for the road?
