Why you should experience Di Punto Shibuya in Tokyo, Japan.
Di Punto Shibuya is a convivial wine bar where Shibuya's after-dark drinking culture, Italian-inflected shared plates, abundant cured meats and an approachable philosophy toward wine converge beside the station.
Set along Meiji-dori near Miyamasuzaka and just steps from Miyashita Park, the basement restaurant brings the Di Punto format into one of Shibuya's busiest evening crossroads through communal tables, bottles of wine and food designed for passing around. Prosciutto and salami arrive piled across a board raised on tomato cans, turning the brand's signature dish into the visual center of the table before cheese, seafood and grilled meat broaden the meal. Wine remains deliberately accessible across glasses and bottles, allowing the food to dictate changes in weight and style as dinner develops. The result is a Shibuya wine bar where abundance, sharing and late-night drinking remove ceremony from wine without diminishing its place at the center of the evening.
What you should know about Di Punto Shibuya.
Di Punto Shibuya is best known for bringing Pronto Corporation's unconventional wine-bar experiment to Shibuya on November 18, 2015, several years after the company radically changed the concept that had produced Di Punto. The story began in December 2009 with a 17-seat first operation in Kanda, conceived during the highball boom and centered initially on whisky before the company discovered that wine held greater appeal among the women it wanted to reach. A more fully developed prototype followed in Ginza on March 16, 2010 as a 30-seat casual bistro using timber salvaged from demolished traditional houses and wood from whisky-aging barrels, with Pronto deliberately targeting smaller secondary streets beyond the prime sites favored by its principal cafe business. The pivot toward wine subsequently became the decisive chapter: Di Punto positioned itself between a cafe and a formal wine bar, built its food program around uncomplicated dishes for sharing and eventually made the enormous mound of prosciutto and salami one of its most recognizable signatures. Franchising broadened the model from 2012, and by the end of 2018 Di Punto had reached 36 locations before expanding to its fortieth in 2025. The Shibuya restaurant entered that expansion midway through the process, translating a concept born from Pronto's experiment with whisky into a 95-seat wine bar beside one of Tokyo's busiest stations.
Prosciutto and salami establish the table through sheer abundance, spread across a broad board elevated on tomato cans so thin slices can be pulled away individually as the first wine is poured. Cheese deepens that opening through Sbrinz, Tête de Moine, Parmigiano Reggiano and Gorgonzola Piccante, introducing changes in firmness, salinity and richness without abandoning the grazing rhythm established by the cured meat. Beef tagliata with arugula sauce moves the meal toward warm meat before Angus steak adds deeper browning and a fuller red-wine pairing. Garlic shrimp and tuna carpaccio can pull the progression back toward seafood, keeping the shared table moving between rich and lighter preparations before another bottle arrives. Di Punto Shibuya makes wine drinking cumulative rather than formal, letting charcuterie, cheese and increasingly substantial plates extend a casual first glass into a complete evening.
How to fold Di Punto Shibuya into your trip.
Di Punto Shibuya works as the evening anchor for a compact route tracing how the blocks northeast of Shibuya Station evolved through postwar recreation, underground youth culture and the district's rise as an internationally influential fashion center.
Begin at Miyashita Park, established in 1953 beside the former Nashimoto imperial estate and reconstructed in 1966 as Tokyo's first rooftop park, creating an unusual elevated recreational space above the rapidly changing postwar district. Continue along Shibuya Cat Street, whose pedestrian route emerged around 1964 after the Shibuya River was placed underground, transforming the former watercourse into the spine later associated with Ura-Harajuku fashion culture. Conclude at Shibuya Parco, opened in 1973 alongside Seibu Theatre and developed through fashion, experimental advertising and cultural programming that helped shift Shibuya toward the youth-oriented creative center recognized internationally today. The progression moves from a postwar public park through a buried river repurposed by street culture into Parco's fusion of fashion and performance, revealing three mechanisms that reshaped the Shibuya surrounding Di Punto.
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