Negima
B1F, 2-31-19 Kitaotsuka, Toshima-ku, Tokyo, Japan
¥¥ ・ Japanese
MICHELIN Guide's Point Of View
Bib Gourmand: good quality, good value cooking
Negima-nabe, a tuna and spring onion stew, is a tradition handed down since the days of the shoguns. At a time when lean meat was treasured, this stew was contrived as a way of lightening the texture of toro, the fatty cut of tuna. Enchanted with Edo-era cooking, the proprietress of Negima revived it. True to original recipes, the dish uses neither kombu nor mirin. The meal ends with ‘pepper rice’, a dish of fresh-cooked rice seasoned with broth from the pot and pepper. Sample the pure cooking that true Edo-ites have always loved.
Facilities & Services
- Air conditioning
- Counter dining
- Credit cards not accepted
