Matsunozushi
- 2-16-12 Minaminagasaki, Toshima-ku, Tokyo, 171-0052, Japan
- ¥¥ · Sushi
MICHELIN Guide’s Point Of View
The Edomae-style preparations here have been handed down to the second-generation owner-chef Toshimitsu Noro from his father, who is a stickler for things of old. He lightly pickles kasugodai, but seasons gizzard shad to emphasize the flavour of vinegar. If he thinks the shrimp doesn’t have enough flavour, he pickles it in sweet vinegar. The tuna marinated in soy sauce and rich nitsume he uses with the boiled anago are also classics.
Facilities & Services
- Air conditioning
- Cash only
- Counter dining
+81 3-3951-3588
Mejiro Zorome
- B1F, 3-3-1 Mejiro, Toshima-ku, Tokyo, 171-0031, Japan
- ¥¥ · Unagi / Freshwater Eel
MICHELIN Guide’s Point Of View
The veteran owner-chef uses only unagi caught mainly around Kyushu, as well as brand-name unagi from Shizuoka. The unagi are kept alive in purifying tanks until they are dressed, then dipped three times with sauce and grilled Edo-style. He uses sauce sparingly, to emphasise the flavour. Rice cooked somewhat firm and freshly ground sansho also offer a distinctive touch. The restaurant name means ‘matching dice’, referring to 44, the age at which the owner-chef went independent.
Facilities & Services
- Air conditioning
- Counter dining
- Credit card / Debit card accepted
- Mastercard credit card
- Visa credit card
+81 3-6908-3653
Mejiro Shunkotei
- 2F, Trad Mejiro, 2-39-1 Mejiro, Toshima-ku, Tokyo, 171-0031, Japan
- ¥¥ · Yoshoku
MICHELIN Guide’s Point Of View
Chef Koga bills his fare as “novel yet nostalgic yoshoku”. This means he incorporates modern techniques into old-school methods to pursue new directions in flavour. Exhibit A is Koga’s use of a decompression cooker. Vegetables are fresh and seafood moist, permeated with umami. Time and effort are spent preparing the demiglace sauce to bring out its body. The skills of an artisan in step with his times come to life in his cuisine.
Facilities & Services
- Air conditioning
- American Express credit card
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
- Wheelchair access
+81 3-5927-1606
Takemasa
- 3-35-7 Minamiotsuka, Toshima-ku, Tokyo, 170-0005, Japan
- ¥¥ · Izakaya
MICHELIN Guide’s Point Of View
Seafood and sake suffuse the air of this izakaya with the passing of the seasons. Convinced that the best food derives from talking to people and inspecting ingredients, the owner-chef visits Toyosu Market every morning. Staple dishes are black rockfish with bamboo shoots in spring and the takiawase of buri and daikon in winter. The drink list includes new and regional sakes and hiyaoroshi (sake brewed in winter, pasteurized, aged over the summer and distributed in autumn).
Facilities & Services
- Air conditioning
- American Express credit card
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Notable sake list
- Visa credit card
+81 3-3983-1103
Negima
- B1F, 2-31-19 Kitaotsuka, Toshima-ku, Tokyo, 170-0004, Japan
- ¥¥ · Japanese
MICHELIN Guide’s Point Of View
Proprietress Kimiyo Nagahashi was taken by Edo cuisine. Out of respect for tradition, she does not use kombu in the dashi. The edomae tamago-yaki are salty-sweet and the niyakko features boiled tofu garnished with mustard. The speciality is negima nabe, with fatty tuna and scallions cooked in a pot. Using black pepper to season the soup poured over rice at the end recalls the black pepper rice dish of old. The flavours convey what is a fading food culture to the people of today.
Facilities & Services
- Air conditioning
- Cash only
- Counter dining
+81 80-8739-8566
Kushikomabo
- 1-33-27 Kitaotsuka, Toshima-ku, Tokyo, 170-0004, Japan
- ¥¥ · Oden
MICHELIN Guide’s Point Of View
Lanterns feature the names of sake breweries, and balls of Japanese cedar sprigs hang from the eaves. If you’re partial to Japanese sake, your heart is sure to skip a beat. A special feature here is not to stew the ingredients of the oden together but serve them à la carte. Unconventional ideas make this place unique, such as the use of grilled mackerel as an ingredient. Even if you’re normally a wine drinker, you’ll enjoy tippling on sake here.
Facilities & Services
- Air conditioning
- Notable sake list
+81 3-3916-0355
Teuchisoba Kikutani Sugamo Honten
- 4-14-15 Sugamo, Toshima-ku, Tokyo, 170-0002, Japan
- ¥ · Soba
MICHELIN Guide’s Point Of View
A ball of cedar sprigs hung from the eaves and water basins by the door steep the shop in the ambience of Sugamojizo-dori. Owner-chef Osamu Kikutani regales customers with the joys of Edo-style soba culture. Duck and leek, cheese marinated in kaeshi seasoning, tennuki and a wide variety of shuko and sake greet the customer. The soba, kneaded in different amounts of filler according to where it comes from, makes a fine companion for a dipping sauce rich with katsuo-bushi aroma.
Facilities & Services
- Air conditioning
- Credit card / Debit card accepted
- Mastercard credit card
- Visa credit card
Katchar Batchar
- 2F, 3-2-10 Minamiotsuka, Toshima-ku, Tokyo, 170-0005, Japan
- ¥ · Curry
MICHELIN Guide’s Point Of View
As you might expect from a restaurant whose name means ‘hodgepodge’, they mix various elements together with those of Indian tradition. Using Sichuan pepper, Thai fish sauce and adding soy sauce or miso as the secret ingredient is very much the approach of a Japanese chef. The chicken achari curry features two original elements in the form of chicken dashi and green chili pickles. We recommend pairing the Northern Indian butter chicken curry with cheese kulcha.
Facilities & Services
- Air conditioning
- Cash only
- Counter dining
+81 3-5954-5551