[MICHELIN GUIDE JAPAN] TOKYO bunkyo-ku BIb Gourmand 9 (4)

Soba Takashima

  • 1-39-11 Sekiguchi, Bunkyo-ku, Tokyo, 112-0014, Japan
  • ¥ · Soba

MICHELIN Guide’s Point Of View

Bib Gourmand: good quality, good value cooking

The owner-chef procures buckwheat from Hokkaido, Kanto or Kyushu and the sparing use of water in the thin juwari soba brings out the rustic flavour. He also adjusts the amount of soy sauce in the dipping sauce to highlight the flavour of the soba. Wild vegetables and matsutake from his family in Nagano are made into tempura and ohitashi. Enjoy a cup of local sake from his hometown with the appetisers. The restaurant is named after Takashima Castle, the pride of the city of Suwa.

Facilities & Services

  • Air conditioning
  • Booking essential
  • Cash only

+81 3-6882-3934

Kissui Hananoren

  • 3-5-4 Otsuka, Bunkyo-ku, Tokyo, 112-0012, Japan
  • ¥ · Ramen

MICHELIN Guide’s Point Of View

The ‘Umami Toridashi Ramen’ is all about the soup. The dashi is made from several kinds of free-range chicken and water only and cooked slowly over low heat. Popular offerings are the soy sauce ramen, made rich with fermented chicken seasoning, and the salt ramen featuring the flavours of white soy sauce and salted rice malt. The flavoursome medium-thick noodles mix two kinds of wheat and go well with the soup.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Reservations not accepted
  • Visa credit card
+81 3-5981-5592

Si・ba・ki

  • 4-7-5 Kohinata, Bunkyo-ku, Tokyo, 112-0006, Japan
  • ¥¥ · French

MICHELIN Guide’s Point Of View

Bib Gourmand: good quality, good value cooking

The chef sets store by traditional French cooking techniques. For example, with seafood this means tartare or bouillabaisse, and for meat dishes, stewed or baked in pie wrap. On the other hand, he does take modern preferences into account, using citrus or herbs to keep the dishes light. Neither does he forget to express the season, with vegetables from his hometown of Ohara, Kyoto, and wild vegetables and mushrooms he gathers in the mountains.

Facilities & Services

  • Air conditioning
  • Booking essential
  • Counter dining
  • Credit card / Debit card accepted
  • Mastercard credit card
  • Visa credit card

Information

+81 3-6912-2941

[MICHELIN GUIDE JAPAN] TOKYO arakawa-ku BIb Gourmand 2 (3)

Ramen Nijubunnoichi

  • 2-19-10 Higashiogu, Arakawa-ku, Tokyo, 116-0012, Japan
  • ¥ · Ramen

MICHELIN Guide’s Point Of View

The signature dish is the ‘Salty Soba’ – with clear soup made from free-range chicken and chicken carcass. A salty sauce made from seafood dashi derived from kombu, katsuo-bushi, shellfish adductor muscles and other ingredients is used. The noodles are flat and toppings like roast pork fillets, ears of lacto-fermented bamboo shoots and Kujo leek make it even better. ‘Sapporo Chuka Soba’ is a miso-based ramen filled with the Hokkaido-born owner-chef’s nostalgia.

Facilities & Services

  • Air conditioning
  • Cash only
  • Counter dining
  • Reservations not accepted

Information

+81 3-3809-6100

[MICHELIN GUIDE JAPAN] TOKYO Adachi ku BIb Gourmand 2 (2)

Uzukino Honten

  • 2-2-1 Senjuazuma, Adachi-ku, Tokyo, 120-0025,JAPAN
  • ¥ · Japanese

MICHELIN Guide’s Point Of View

Bib Gourmand: good quality, good value cooking

The set menu is built around yuba, nama-fu and tofu. The soybeans used to make them are a native variety of Shiga, and are richly aromatic and sweet. It starts with juice made from soymilk and fruit. Offering yuba with different textures to try is a novel idea. The tofu and kumiage-yuba are freshly made. Nothing is left out, from the seasonal rice cooked in an earthenware pot to the sweets like manju made from nama-fu, and warabimochi.

[MICHELIN GUIDE JAPAN] TOKYO Chuo-ku ku BIb Gourmand 24, (1)

Bib Gourmand: good quality, good value cooking

Les Copains de DOMINIQUE BOUCHET

  • B1F, 5-1-8 Ginza, Chuo-ku, Tokyo, 104-0061, Japan
  • ¥¥ · French

MICHELIN Guide’s Point Of View

This restaurant is supervised by Dominique Bouchet. The word ‘Copains’ in the name means to ‘share bread’, out of a wish to have diners readily share and enjoy their food together. The menu includes such dishes as home-style terrine made with a recipe from his mother, and lobster macaroni, the speciality of the Paris location. Enjoy refined dishes in a bistro atmosphere.

Information

+81 3-6264-6566

Tempura Abe Hacchometen

  • 3F, 8-7-2 Ginza, Chuo-ku, Tokyo, 104-0061, Japan
  • ¥¥ · Tempura