Nihombashi Sonoji
2-22-11 Nihombashiningyocho, Chuo-ku, Tokyo, Japan
¥¥¥¥ ・ Tempura
MICHELIN Guide's Point Of View
One Star: High quality cooking
The motto on the noren, ‘After having tempura, finish with soba’, declares the personality of Sonoji. The chef learned the arts of both soba and tempura when he ran a shop in his native Shizuoka. For tempura pieces, he focuses on the bounty of Shizuoka’s Suruga Bay and traditional Edo seafood. Vegetables shipped directly from farmers accentuate each season. The soba served at the end of the meal is topped with kakiage of sakura shrimp, ‘the jewel of Suruga Bay’. The unique menu reflects each stage on the chef’s gastronomic journey.
Facilities & Services
- Air conditioning
- Counter dining
Credit cards accepted
