Ittoan
- 2-16-10 Higashijujo, Kita-ku, Tokyo, 114-0001, Japan
- ¥ · Soba
MICHELIN Guide’s Point Of View
Owner-chef Kunio Yoshikawa establishes an emotional bond with his producers, visiting farmers as far north as Hokkaido and as far south as Miyakojima. He carefully scrutinises the condition of the grains, changing the way they are ground or splitting them open. The buckwheat he sources from each region changes day by day in texture and fragrance. Taste the Three Kinds of Seiro and you’ll gain a deeper understanding of the differences among them.
Facilities & Services
- Air conditioning
- Cash only
+81 3-6903-3833
King Seimen
- 1-14-1 Ojihoncho, Kita-ku, Tokyo, 114-0022, Japan
- ¥ · Ramen
MICHELIN Guide’s Point Of View
The owner-chef has several restaurants in the Tokyo area, but this is his first attempt at homemade-style noodles. Inspired by the flat noodles used for ramen in Sano City, Tochigi and Shirakawa City he introduces randomness into how he shapes them, thus giving them various degrees of elasticity. The soup is made primarily from dried sardines, plus kombu, katsuo-bushi and other seafood; it brings out the colours of the pork fillets, greens and naruto fishcake.
Facilities & Services
- Air conditioning
- Cash only
- Counter dining
- Reservations not accepted