Tamawarai
- 5-23-3 Jingumae, Shibuya-ku, Tokyo, 150-0001, Japan
- ¥¥ · Soba
MICHELIN Guide’s Point Of View
Masahiro Urakawa pours his soul into his coarse-ground soba, served on a seiro rack. He sources Hitachiaki buckwheat and mixes in buckwheat he has cultivated himself. Even the black husks are milled, so the buckwheat bursts with wild flavour, but kneading it into such thin juwari soba is hard work. The name is an amalgam of his parents’ soba shop and the nickname of his mentor. A Shinto straw rope decoration from his birthplace, Ise, protects the restaurant from malevolent spirits.
Facilities & Services
- Air conditioning
- Cash only
+81 3-5485-0025
Yuan Yamori
- 3-9-7 Tsukishima, Chuo-ku, Tokyo, 104-0052, Japan
- ¥¥¥ · Soba
MICHELIN Guide’s Point Of View
Sobagaki, buckwheat soup, buckwheat salad: Akihisa Yamori’s love for buckwheat pours off the pages of his menu. Sashimi marinated in kaeshi, soba topped with nori and kamo nanban are just some of the delightful varieties of items. Don’t miss the juwari soba with a smooth finish just like nihachi. In a sign of the shop’s passion, soba on seiro racks is served by hand so you don’t miss a drop of the aroma. Yamori pursues Edo soba for the modern era while fully respecting tradition
Facilities & Services
- Air conditioning
- Cash only
- Counter dining
- Shoes must be removed