Tonkatsu Hasegawa
- 3-24-1 Ryogoku, Sumida-ku, Tokyo, 130-0026, Japan
- ¥ · Tonkatsu
MICHELIN Guide’s Point Of View
Sangenton pork is a cross between three breeds of pig. The owner-chef was particularly impressed by the product of a Sangenton pork especially those produced by farmers in Tochigi. You get to enjoy it three times, first with wasabi and rock salt, then with oroshi ponzu and finally with tonkatsu sauce. Giving the assortments of loin, tenderloin, croquettes and other items names like ‘Yokozuna’ and ‘Ozeki’ is very Ryogoku, reflecting the area’s strong sumo presence.
Facilities & Services
- Air conditioning
- American Express credit card
- Cash only – lunch
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
ÉTAPE
- 2-21-6 Higashikomagata, Sumida-ku, Tokyo, 130-0005, Japan
- ¥¥ · French
MICHELIN Guide’s Point Of View
Chef Kawamura trained in Paris before opening this restaurant. While based on traditional cuisine, he prizes the idea he learned from the French of bringing his own inimical style to the preparations. The uni pain perdu is uni with French toast. Wine goes well with the thick orange sauce of the shrimp and burrata dish. The name of the restaurant means ‘step’, the first of which he has already taken toward attaining greater heights as a chef.
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 3-5809-7452
Edosoba Hosokawa
- 1-6-5 Kamezawa, Sumida-ku, Tokyo, 130-0014, Japan
- ¥ · Soba
MICHELIN Guide’s Point Of View
Chef Hosokawa tours producing regions in search of the highest-quality buckwheat. He kneads his soba noodles reverently and you can compare buckwheat from different regions, tasting the unique character the terroir impart to each. The spring ‘Wakatake’ with bamboo shoots and wakame is fragrant with the aroma of young pepper leaves. In summer, ‘Hiyakaki’ includes the luxury of large oysters. Visiting to taste the soba of each season is one of the pleasures of Edosoba Hosokawa.
Facilities & Services
- Air conditioning
- Cash only
sugahara
- 2F, 2-14-1 Kotobashi, Sumida-ku, Tokyo, 130-0022, Japan
- ¥¥ · Italian
MICHELIN Guide’s Point Of View
The concept here is simple dishes based on local cuisine, and wine to go with them. As such, the chef creates orthodox dishes, and the sommelier pairs them with wine. Wild vegetables, summer vegetables and mushrooms are procured from Yonezawa according to the season, which is reflected in the salad and garnishes. Another treat is the wild game in winter, including boar, deer and bear.
SPiCE Cafe
- 1-6-10 Bunka, Sumida-ku, Tokyo, 131-0044, Japan
- ¥¥ · Curry
MICHELIN Guide’s Point Of View
Kazushiro Ito has travelled to 48 countries out of a desire to get to know the world. Of all the foods he tried, what drew him most strongly were the spices. He creates a fusion of seasonal ingredients and spices and opened this restaurant to convey that unfamiliar appeal to a Japanese audience. The biryani rice dish, cooked in an earthenware pot, is paired with corn in the summer and oysters in winter. He pursues little known tastes using Japanese ingredients.
Facilities & Services
- Air conditioning
- American Express credit card
- Cash only – lunch
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card