Paolo fromTOKYO
Praised the pastrami, cooked in two stages over a week, as moist and tender enough to call it 'Tokyo's answer to Katz's Delicatessen,' and raved about the combination of the oven-baked brioche bun, aged Niigata Aganohime beef patty, and Japanese craft beer.
Heads up: Noted that it's a bit removed from central Shibuya.