Ceviche Bar Near Me in Jingumae: Bépocah's Yellow House Off Harajuku

Bépocah opens at 18:00 on weekdays and 17:00 on Saturdays, and it does not open at all on Sundays or for lunch. The restaurant fills a detached two-storey house with yellow walls at 2-17-6 Jingumae, Shibuya-ku, Tokyo 150-0001, on the back road that links the Harajuku Police Station crossing on Meiji-dori with the Jingumae 3-chome crossing on Gaien-nishi-dori. If ceviche bar near me brought you to Harajuku, this is the kitchen that has made Peruvian raw fish its main subject since March 2013.

The owner-chef is Bruno Nakandakari, who describes himself on Instagram as a Japanese-Peruvian chef. Gurunavi records the opening date as March 2013, and the restaurant's own site lists a Michelin Bib Gourmand for every year from 2017 to 2022. Time Out Tokyo named him as chef and co-owner in a 2022 round-up of authentic Peruvian rooms in the city. The name and the cooking sit between two kitchens: some ceviches lean toward Lima, others toward the Japanese pantry he grew up around.

Gurunavi describes the interior as a nod to the colonial architecture of old Lima, with criolla music and Latin jazz playing over dinner. There are 44 seats spread across two floors. TableCheck lets you choose between the second floor, a table on the ground floor or the ground-floor counter. The counter is the best seat for a pair who want to watch plates leave the kitchen, while the upstairs room suits a group that wants to talk without shouting over the music.

Gurunavi lists the à la carte ceviches from ¥2,200. The Cebiche tradicional uses the catch of the day with ají limo and big-kernel choclo corn, which is the version to order if you want a baseline. The Cebiche nikkei is the dish that explains the chef: cucumber, myoga ginger and tosaka seaweed bring a crisp, cold, almost sunomono edge to the tiger's milk. A Tiradito, with fish sliced thin like sashimi rather than cubed, rounds out the raw section.

The Cebiche mixto is the luxury pick, mixing clam, scallop and shrimp and finishing with uni. Two people can share three ceviches and still have room for a cold plate. Causa and pulpo al olivo start at ¥1,600 on the cold list, and the hot list starts at ¥1,400 with anticuchos de corazón, ají de gallina and tacu tacu. If the table is already full of raw fish, skip the causa and go straight to the beef-heart skewers, which give the meal a grilled, smoky middle.

TableCheck shows three set options, all tax-included. The Dinner Course costs ¥7,200 for four dishes: an appetiser platter, a soup, a main of seafood, meat or vegetables, and a dessert. The Degustación tasting course costs ¥12,000, and the same menu with a South American wine pairing costs ¥21,000. The Degustación can swap meat for seafood, but the restaurant says it cannot be made vegetarian or vegan, so vegetarians should book the Dinner Course and say so in the notes.

An honest view on a first visit: the ¥21,000 pairing is a big outlay when the pisco list is the real reason to drink here. Ordering à la carte, three ceviches, one hot plate and two pisco cocktails gives a clearer picture of the kitchen for less. Save the Degustación for a return trip, or for a birthday when someone else is choosing the wine. The course also helps if your group cannot agree, since everyone gets the same progression.

Gurunavi counts about 90 piscos behind the bar, with neat pours from ¥600 and more than 16 pisco-based cocktails from ¥900. Peruvian beer runs from ¥700 for Cusqueña or Cristal, and chicha morada, the spiced purple-corn soft drink, starts at ¥500. An Instagram post from May 2026 also introduced Peruvian craft beer stocked at the restaurant. The house asks each guest to order at least one drink, so non-drinkers should plan on chicha morada rather than water alone.

Bookings run through TableCheck, which was taking reservations for this month when we looked. Same-day bookings and groups of seven or more have to phone 03-6804-1377. A table is released if you are more than 30 minutes late without calling. Children need to be primary-school age or older. The kitchen cannot make garlic-free or onion-free versions of dishes, which matters with ceviche, since red onion is part of the marinade.

The table charge is listed in two ways: TableCheck says ¥300 per person, while the restaurant's site and Gurunavi say ¥500. The whole house is non-smoking, there is no parking, and private hire is arranged by phone. Menus are available in English and Spanish, and Gurunavi notes staff who speak both, which makes this an easy booking for visitors. Saturday is the shortest night, closing at 22:00, so book an earlier slot that day.

Sunday is the obvious gap, and so is a same-day booking for a big group. Miraflores in Sakuragaoka, a short train hop from Harajuku to Shibuya, opens every day for lunch and dinner and serves a ¥2,800 ceviche mixto. ALDO in Minami-Aoyama, closer to Gaienmae, is the alternative if you want a smaller Nikkei-family room, though it closes on Mondays. If neither works, take an earlier slot here on a weekday, when the 18:00 opening gives a full evening before the late trains.

The official site gives three ways in: about 10 minutes on foot from the JR Harajuku Takeshita exit, eight minutes from Meiji-jingumae on the Chiyoda Line using the elevator-only exit, or nine minutes from exit 3 of Gaienmae on the Ginza Line. Coming from the JR side, you can walk through the noise of Takeshita-dori first and then cross Meiji-dori into quieter residential lanes. Going east afterwards brings you to Gaien-nishi-dori and the Watari Museum of Contemporary Art at 3-7-6 Jingumae.

Address: 2-17-6 Jingumae, Shibuya-ku, Tokyo 150-0001, a yellow house with no building name. Phone: 03-6804-1377. Hours: Monday to Friday 18:00 to 23:00, Saturday 17:00 to 22:00, closed Sunday, dinner only. Prices: ceviches from ¥2,200 à la carte, Dinner Course ¥7,200, Degustación ¥12,000. Booking: TableCheck, or phone for same-day tables and groups of seven or more. Payment of a table charge applies per guest, and every guest orders one drink.