Tokyo Food Page
šHannibal Deux/
Harajuku: Middle
Eastern
„3479-3710
¤Data
Hannibal is a
friendly, cozy lit-
tle basement Tuni-
sian restaurant run
by Chef Gheribi and
his Japanese wife.

The menu here is
extensive and worth
a bit of exploration
to find the hidden
treasures, like the
wonderful spinach
soup with succulent
meatballs and the
appetizer platter
with spreads made
from roast eggplant,
pimentoes, and
garlic-enlivened
shredded carrots.
The specials of the
house are whole
oven-roasted chicken
and roast fish with
a choice of three
sauces; they also
offer large cous
cous dishes for two.


A note to those
whose previous expe-
rience with Middle
Eastern cuisine has
been via Morocco or
North African-influ-
enced French food -
Tunisian menus have
many dishes with
similar names but
different iden-
tities. For example
the tajine here is
closer to a Spanish
baked omelette
(called a tortilla
in Spain), rather
than the rich Moroc-
can meat stews of
the same name. The
cous cous is also
not quite as sauce
or soup-moistened as
its French/Moroccan
counterpart.

Drinks at Hannibal
include several
Tunisian wines, with
wine by the glass
priced at Y700.
[See branch review]
„Photo (small)
„Photo (large)
„Map for AU phones
„Map for DoCoMo
Sendagaya 3-53-3,
B1F. [going N on
Meiji-dori, turn L
at Sendagaya Elemen-
tary School and walk
towards Harajuku
Station about 1 min.
- it's on the R side
of the street]
Open 11:30am-2, 5:
30pm-midnight.
Closed Sundays.
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