01 / ABOUT THE PLACE
About this place
Tucked into a side street of Nishi-Azabu on the 2nd floor of a multi-tenant building, GOBLIN combines the casual ease of a wine bar with the culinary backbone of a full-fledged French bistro. With more than 20 selections poured by the glass at any time alongside a broader cellar, guests can share their preferences with the sommelier to find a fitting pour for each plate. Starters such as basket tofu from Kawashima Tofu in Karatsu, seasoned simply with olive oil and salt, alongside house-made Agu pork terrine and Jamón Ibérico de Bellota, fit effortlessly into an unhurried aperitif with a glass in hand.
The kitchen is equally prepared for diners seeking a substantial meal. Choices range from pan-seared fresh wild fish shipped directly from Karatsu—prepared via the ikejime nerve-drain method—and a signature bouillabaisse to tomato-braised tripe, alongside comforting meat courses such as classic Wagyu hamburg steak and hanger steak frites. For a satisfying finale, European-style Kuroge Wagyu curry made with rice polished on-site from Karatsu and fresh pasta Bolognese tossed with 36-month-aged Parmigiano allow the evening to unfold into a complete, self-contained dinner within a bar setting.
Desserts carry the same spirit-forward flair suited to a late-night haunt, featuring Laphroaig crème brûlée infused with Islay whisky alongside Guinness beer French toast made with house-baked brioche. Open late into the night, the venue caters as comfortably to a leisurely, multicourse dinner as it does to a quiet second stop for wine and cheese over conversation.
