Sasaki Seimenjo
- 4-26-10 Nishiogikita, Suginami-ku, Tokyo, 167-0042, Japan
- ¥ · Ramen
MICHELIN Guide’s Point Of View
Chef Sasaki’s ideal is simply, “everything is delicious”. Such a great statement! With ‘seimenjo’, or ‘noodle factory’, in the name, his use of Japanese wheat is definitely a selling point. Out of love for his home region, he uses salt and soy sauce sourced from Akita Prefecture. Clear soup of chicken and seafood seems somehow nostalgic. The goal is to be a restaurant that yearns for its home region. Produce is purchased from nearby shops, so as Sasaki Seimenjo prospers, so does Nishiogikubo.
Facilities & Services
- Air conditioning
- Cash only
- Counter dining
+81 3-5303-9510
Sennomago
- 4-4-2 Nishiogikita, Suginami-ku, Tokyo, 167-0042, Japan
- ¥¥ · Chinese
MICHELIN Guide’s Point Of View
The focus here is on traditional Sichuan and Shanghai cuisine. Believing in the necessity of a good diet for good health, the chef uses Chinese herbal medicine and homemade seasonings. Vegetables sent from his family home in Oita are another selling point. Spicy chicken and Chen mapo tofu are the specialities. Pork fillet sautéed with black vinegar and fish stewed with green onions and soy sauce are Shanghai-style dishes. Try the Sichuan pancakes, created in the 1940s.
Facilities & Services
- Air conditioning
- Cash only
Menson RAGE
- 3-37-22 Shoan, Suginami-ku, Tokyo, 167-0054, Japan
- ¥ · Ramen
- Air conditioning
- Cash only
- Counter dining
MICHELIN Guide’s Point Of View
The shop is named after an American rock band – the owner-chef’s tastes are everywhere in evidence, including the graphics and artworks that adorn the walls. The signature Shamo Soba, a ramen prepared with game fowl, is as unique as the interior. Soup is prepared from game fowl sourced in Tokyo, Fukushima and Aomori and paired with raw, unfiltered soy sauce and light soy-based sauce for a unique taste sensation. On Mondays, only the limited weekly ramen special is available.
Facilities & Services
- Air conditioning
- Cash only
- Counter dining
Tonkatsu Keita
- B1F, 3-10-6 Nishiogiminami, Suginami-ku, Tokyo, 167-0053, Japan
- ¥ · Tonkatsu
MICHELIN Guide’s Point Of View
The owner-chef says his dream is to make the pork that his family in Kagoshima fattens known around the world. Fine-marbled and well-textured, the black pork is a standard offering. He uses breadcrumbs of differing sweetness according to the quality of the meat. The use of lard for frying keeps the temperature from dropping, enhancing the flavour. He cooks it at low temperatures to preserve the moisture content and gives it fragrance by finishing it in a very hot pan.
Facilities & Services
- Air conditioning
- American Express credit card
- China UnionPay
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
+81 3-5941-6627
Spice
- 5-16-20 Ogikubo, Suginami-ku, Tokyo, 167-0051, Japan
- ¥ · Curry
MICHELIN Guide’s Point Of View
The over 20 spices listed on the wall are the source of the restaurant’s flavours. These are used in Indian curries, made without flour. Onions stir-fried to an amber brown, miso and fish sauce are added for body. The aim here is to achieve a Japanese-cuisine-like harmony. Rice with added barley also plays a role. While chicken is the mainstay ingredient, a variety of curries are on offer, including spinach and oyster. Unique combinations keep the appetite whetted.
Facilities & Services
- Air conditioning
- Cash only
- Counter dining
+81 3-5397-3813
Tomato
- 5-20-7 Ogikubo, Suginami-ku, Tokyo, 167-0051, Japan
- ¥ · Curry
MICHELIN Guide’s Point Of View
Chef Omino set out to create healthy curry. Focusing on the effects of spices and Chinese medicine, he came up with a curry seasoned with 36 spices. Sparing no time or effort, his old-fashioned preparations bring out the flavour. The curry and the other speciality, the stew, are equally good.
Facilities & Services
- Air conditioning
- Cash only
+81 3-3393-3262
Asagaya BIRD LAND
- 3-37-9 Asagayaminami, Suginami-ku, Tokyo, 166-0004, Japan
- ¥¥ · Yakitori
MICHELIN Guide’s Point Of View
Asagaya and owner-chef Keiichi Chino go back a long way. When he opened a new branch of the restaurant, he did so on the Asagaya site where he once apprenticed. He uses Okukuji Shamo chicken the same way as his mentor, inheriting both his teachings and the name of the restaurant. Seasoning varies for each cut of meat, to enunciate the character of each. Salt, sauce, balsamic vinegar and sansho all find a use. The salad of fresh fruit in season and watercress is a recommended intermezzo.
Facilities & Services
- Air conditioning
- American Express credit card
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
Gyozabo Chohakkai
- 3-37-5 Asagayaminami, Suginami-ku, Tokyo, 166-0004, Japan
- ¥ · Dumplings
MICHELIN Guide’s Point Of View
Here you can enjoy the different flavours and textures of gyoza dumplings prepared by either frying, steaming or boiling, or without the use of garlic. The chef, from Harbin in China, conveys the authentic Chinese cuisine and her speciality is the pan-fried gyoza dumpling called ‘Hanagyoza’. There are also creative dishes such as ‘Shojin steamed gyoza’ with vegetable filling and ‘Sichuan-style spicy boiled gyoza’.
Facilities & Services
- Air conditioning
- Cash only
- Counter dining
+81 3-3398-5527
Maniwa
- 1-46-9 Asagayaminami, Suginami-ku, Tokyo, 166-0001, Japan
- ¥¥ · Japanese
MICHELIN Guide’s Point Of View
This restaurant comprises just a counter presided over by the proprietress. The concept is ‘home-style cuisine with seasonal ingredients’. The absence of rice-based dishes on the menu is in recognition of the preferences of sake lovers. Vegetables, fish and meats are the ingredients used, with variation given by adjusting tartness, spiciness and the like. Depending on how hungry you are, you can also get rice cooked in an earthenware pot with seasonal ingredients.
Facilities & Services
- Air conditioning
- Cash only
- Counter dining
+81 3-6421-3456
Tonkatsu Narikura
- 4-33-9 Naritahigashi, Suginami-ku, Tokyo, 166-0015, Japan
- ¥¥ · Tonkatsu
MICHELIN Guide’s Point Of View
Here you can freely pair your favourite parts such as loin and belly meat in the one topping. The ‘ChaTONbriand’ is a pork version of chateaubriand (‘ton’ meaning pork). Because it’s the centre of the tenderloin, it has a tender texture and a refined flavour conveyed in its rich juices. Low-carb panko breadcrumbs are used for the coating, and it’s cooked slowly so as not to scorch it. The light-coloured batter and fluffy texture of the Tonkatsu make it a distinctive dish.
Facilities & Services
- Air conditioning
- American Express credit card
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
+81 3-6882-5214
Sanukiya
- 4-38-7 Koenjiminami, Suginami-ku, Tokyo, 166-0003, Japan
- ¥ · Udon
MICHELIN Guide’s Point Of View
Enjoy freshly kneaded, freshly boiled udon made from wheat grown in Japan. The sauce flavoured with kombu and dried sardine goes well with the full-bodied noodles. The whole wheat noodles with blue dipping sauce is a novel dish. There are also à la carte items like tofu with truffles on top, foie gras chawanmushi, and flame-grilled wagyu. We also recommend the set menu that starts with shuko like you’d find at a soba restaurant.
Facilities & Services
- Air conditioning
- American Express credit card
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card