Nihombashi Sonoji
2-22-11 Nihombashiningyocho, Chuo-ku, Tokyo, Japan
¥¥¥¥ ・ Tempura
MICHELIN Guide's Point Of View
One Star: High quality cooking
Shizuoka-born Toshiyuki Suzuki follows his roots in tempura and soba. His choice of Nihombashi as a location stems from its pedigree as a place where both these traditions blossomed. Sobagaki (buckwheat flour mash) is served between dishes of tempura; soba ends the meal. Suzuki takes pride in offering fish and other bounty of Suruga shipped directly from local fishmongers and farmers in Shizuoka.
Facilities & Services
- Air conditioning
- Counter dining
Credit cards accepted
