Gimpachitei Yazawa
- 1-27-8 Kameari, Katsushika-ku, Tokyo, 125-0061, Japan
- ¥ · Soba
MICHELIN Guide’s Point Of View
Toshikazu Yazawa says the true essence of Edo culture lies in soba. Born and raised in Kameari, he has years of experience as a soba artisan. He grinds the buckwheat by hand using a millstone. We recommend the nihachi inaka soba made with that buckwheat flour. In front of the store is the former Mito Highway, used by the famous 17th-century daimyo, Tokugawa Mitsukuni. Note that the soba with natto is called ‘Komon Soba’, named after a popular TV drama.
Facilities & Services
- Air conditioning
- Cash only
+81 3-3690-8228
Nonokura
- 3-11-11 Kameari, Katsushika-ku, Tokyo, 125-0061, Japan
- ¥ · Ramen
MICHELIN Guide’s Point Of View
The homemade noodles are made with a high moisture content to give them their desired distinctive texture. Such noodles tend to be soft, but working them by hand and machine gives them firmness. The blend of seafood and whole older chicken is just right in the mellow soup. The salt-flavoured ramen has umami-rich dashi, while the full-bodied soy sauce-flavoured ramen has hints of ginger.
Facilities & Services
- Air conditioning
- Cash only
- Counter dining
- Reservations not accepted
+81 3-6240-7993