Soba Takashima
- 1-39-11 Sekiguchi, Bunkyo-ku, Tokyo, 112-0014, Japan
- ¥ · Soba
MICHELIN Guide’s Point Of View
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
Si・ba・ki
- 4-7-5 Kohinata, Bunkyo-ku, Tokyo, 112-0006, Japan
- ¥¥ · French
MICHELIN Guide’s Point Of View
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
Hashimoto
- 2-5-7 Suido, Bunkyo-ku, Tokyo, 112-0005, Japan
- ¥ · Unagi / Freshwater Eel
MICHELIN Guide’s Point Of View
The aroma of kabayaki drifts as far as the north end of the Ishikiri Bridge over the Kanda River. The restaurant opened in 1835 and has been run by the same family ever since. Sixth-generation owner-chef Shinji Hashimoto handles the unagi. The unagi he uses is at least a year old, ensuring, he says, the best texture and flavour; he grills it plain and steams it according to Edo tradition. The recipe for the sauce has been passed down from the time of the founder.
Facilities & Services
- Air conditioning
- Booking essential
- Credit card / Debit card accepted
- JCB
- Mastercard credit card
- Visa credit card
Yoshoku Wine Fritts
- 2F, 2-25-16 Koishikawa, Bunkyo-ku, Tokyo, 112-0002, Japan
- ¥¥ · Yoshoku
MICHELIN Guide’s Point Of View
The owner-chef had experience working at a Western-style restaurant in Akasaka. He then acquired the name of that restaurant and went independent. Tonkatsu cooked at low heat is a signature dish. Cooked slowly using residual heat, they are juicy. Lunchtime is a set menu with fried shrimp, gratin, and the like. Evenings are à la carte comprising small dishes such as of ratatouille and sardine confit.
Facilities & Services
- Air conditioning
- American Express credit card
- Booking essential
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
Information
Watabe
- 1-9-14 Koishikawa, Bunkyo-ku, Tokyo, 112-0002, Japan
- ¥¥ · Unagi / Freshwater Eel
MICHELIN Guide’s Point Of View
The third-generation owner-chef studied French cuisine in Japan and chargrilled cuisine in Spain. He creates original dishes by adding a new touch to traditional dishes, such as steaming unaju in tea leaves to produce a tender texture. He took over the restaurant from his father together with his younger brother and is constantly expanding the possibilities of unagi. The foie gras terrine and unagi kabayaki is the dish that comes from his French and Spanish experience.
Facilities & Services
- Air conditioning
- Booking essential
- Credit card / Debit card accepted
- Mastercard credit card
- Visa credit card
canade
- 2-31-3 Hongo, Bunkyo-ku, Tokyo, 113-0033, Japan
- ¥¥ · Italian
MICHELIN Guide’s Point Of View
The husband trained in cooking in Italy, and the wife in wine; the name is inspired by the word for playing a musical instrument; and here they ‘perform’ culinary classics. Their varied approaches to the ingredients, the dishes and the wines come together in harmony. Add the general buzz and you have a veritable concerto! The chef combines pasta with Japanese ingredients. He’s from Shizuoka prefecture and wrapping the lamb in cherry leaves is a very Shizuoka thing to do.
Facilities & Services
- Air conditioning
- American Express credit card
- Booking essential
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
Chukasoba Nishino
- 3-30-7 Hongo, Bunkyo-ku, Tokyo, 113-0033, Japan
- ¥ · Ramen
MICHELIN Guide’s Point Of View
The signature dishes here are pleasantly textured medium-thick Chinese noodles and sansho ramen marked by its refreshing aroma. Both soups are flavoursome and made with dashi from dried sardines, meat, and shellfish. The addition of white soy-based sauce gives it depth of flavour and a pleasant aftertaste. The most popular topping is shrimp or pork wontons. The wontons are stuffed full so that you can really enjoy the natural flavours of the ingredients.
Facilities & Services
- Air conditioning
- Cash only
- Counter dining
- Reservations not accepted
Konakara Honten
- 1-9-6 Yushima, Bunkyo-ku, Tokyo, 113-0034, Japan
- ¥¥ · Oden
MICHELIN Guide’s Point Of View
There is a twentieth century feel to this restaurant with its counter seating and big gourd-shaped copper pot. Customers sit shoulder to shoulder here, enjoying oden around that pot. Expect Kansai-style oden featuring dashi made from katsuo-bushi, kombu, shiitake and other ingredients. There are many ingredients, including daikon, eggs, potato dumplings and pumpkin dumplings. Popular in winter is the oyster soup.
Facilities & Services
- Air conditioning
- American Express credit card
- Booking essential
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Shoes must be removed
- Visa credit card
+81 3-3816-0997