Higawa
- 1-54-10 Kitasenzoku, Ota-ku, Tokyo, 145-0062, Japan
- ¥¥ · Izakaya
MICHELIN Guide’s Point Of View
At this restaurant, you can enjoy local sake from all over Japan together with exquisite dishes. Sake servings start at 90ml, so you can taste-test, too. The dish portions are on the smaller side, meaning you can try a variety. We recommend starting with the assorted sashimi. The horse mackerel karaage and seasonal stews are also popular. This is a great spot for the drinker who also likes good food.
Facilities & Services
- Air conditioning
- Booking essential
- Cash only
- Counter dining
- Notable sake list
Washokuya Taichi
- 3-36-14 Kitasenzoku, Ota-ku, Tokyo, 145-0062, Japan
- ¥¥ · Izakaya
MICHELIN Guide’s Point Of View
Taking into account the residential nature of the area, the owner-chef has put together a varied menu that goes beyond just Japanese cuisine. Prime examples are the monkfish liver terrine incorporating French elements and the homemade ham. He puts the natural flavours of seasonal ingredients to work; for example, the ‘Taichi Salad’ comes with over 30 kinds of vegetables, all prepared in a way appropriate to each.
Facilities & Services
- Air conditioning
- Booking essential
- Cash only
- Counter dining
+81 3-6425-9122
Tonkatsu Enraku
- 6-1-4 Ikegami, Ota-ku, Tokyo, 146-0082, Japan
- ¥ · Tonkatsu
MICHELIN Guide’s Point Of View
This community-based restaurant has a homely atmosphere. The owner-chef uses Sangenton pork and says he was drawn to how it was well covered in back fat, and the consistent quality of the meat. He coats it in breadcrumbs and fries it in lard from the pork mesentery. The thick tonkatsu is fried until golden. His uncompromising artisan spirit can also be observed in the juicy, fresh-cut cabbage and hearty pork soup.
Facilities & Services
- Air conditioning
- Cash only
- Counter dining
- Reservations not accepted
Shinjiko Shijimi Chukasoba Kohaku
- 2-1-3 Nishirokugo, Ota-ku, Tokyo, 144-0056, Japan
- ¥ · Ramen
MICHELIN Guide’s Point Of View
With crowds clamouring for the delicious shellfish dashi and only five seats to accommodate them, the queue trails out the door and down the street. Hiroyuki Iwata chose basket clams for his broth because his first taste of ramen in this sort of broth was unforgettable. He uses the richly flavoursome clams of Lake Shinji in Shimane Prefecture. To savour the pure taste of the dashi, order the salt ramen. The shop’s name derives from kohakusan (succinic acid), an umami flavour component in shellfish.
Facilities & Services
- Air conditioning
- Cash only
- Counter dining
- Reservations not accepted
+81 3-6690-0893
Sobaya Moriiro
- 5-10-8 Omorinishi, Ota-ku, Tokyo, 143-0015, Japan
- ¥ · Soba
MICHELIN Guide’s Point Of View
Owner-chef Masashi Tsuchiya travels from one producing region to the next in search of high-quality buckwheat. He talks to producers regularly, even participating in sowing and harvesting the crops. He eschews fixed ratios of buckwheat and wheat, preferring to adjust according to the condition of the buckwheat. Remarkably, he prepares the noodles separately by producing region. The dipping sauce, with its rich aroma of bonito flakes, further enhances the flavour of the noodles.
Facilities & Services
- Air conditioning
- Counter dining
- Credit card / Debit card accepted
+81 3-3761-6055