Tohakuan Karibe
- 4-23-19 Kasuya, Setagaya-ku, Tokyo, 157-0063, Japan
- ¥ · Soba
MICHELIN Guide’s Point Of View
Using European chairs in an otherwise Japanese atmosphere sets this dining room apart. The décor suggests a bamboo grove, recalling owner-chef Masakazu Karibe’s apprenticing days. He grinds unpolished buckwheat from Nagano and Niigata Prefectures finely, crafting soba noodles that are silky-smooth. Sobagaki squeezed into balls using a cloth tastes velvety smooth. The signature tempura soba at his mentor’s place so deeply impressed him that it confirmed his decision to apprentice as a soba chef.
Facilities & Services
- Air conditioning
- American Express credit card
- Booking essential
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
SEIJOSEIKA
- 3-1-11 Minamikarasuyama, Setagaya-ku, Tokyo, 157-0062, Japan
- ¥ · Ramen
MICHELIN Guide’s Point Of View
The owner-chef fell under the spell of ramen, which he had with his grandfather when he was young. He then made up his mind to become a ramen artisan himself. His signature dish is ‘Shio Soba’. There’s a wonderful fragrance to the Japanese-style dashi, made from kombu and dried sardines. He cooks pork fillets over low heat to rare doneness and slices them thin. He serves the soup extra hot so that it can be enjoyed like shabu-shabu.
Facilities & Services
- Air conditioning
- Cash only
- Counter dining
- Reservations not accepted
Hutong Sanki
- 1-8-17 Soshigaya, Setagaya-ku, Tokyo, 157-0072, Japan
- ¥¥ · Chinese
MICHELIN Guide’s Point Of View
Enjoy home-style flavours passed down over three generations. The owner-chef’s path into Chinese cuisine was in the footsteps of both his father and grandfather. He uses the seasoning he was accustomed to while growing up, without regard for particular regional styles. His credo is ‘familiar ingredients but elaborate preparations’. Standard offerings include gyoza dumplings with lots of cabbage, large meatballs containing tofu, and fried rice with ume and oba.
Facilities & Services
- Air conditioning
- American Express credit card
- Booking essential
- Cash only – lunch
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
Setagaya Chukasoba Soshigaya Nanachome Shokudo
- 1-9-14 Soshigaya, Setagaya-ku, Tokyo, 157-0072, Japan
- ¥ · Ramen
MICHELIN Guide’s Point Of View
The name of the restaurant includes the district’s name, to help endear it to the locals. Looking into the kitchen, you’ll see a cauldron and charcoal brazier. The signature ‘Setagaya Chinese Soba’ features dried boiled fish and Shodoshima soy sauce. Feel your stomach rumble to the spectacle of the pork being grilled over charcoal. The boiled noodles are poured into the bowl and carefully topped with lacto-fermented bamboo shoots and greens. It’s a simple deliciousness.
Facilities & Services
- Air conditioning
- Cash only
- Counter dining
- Reservations not accepted
Ramen Koike
- 4-19-18 Kamikitazawa, Setagaya-ku, Tokyo, 156-0057, Japan
- ¥ · Ramen
MICHELIN Guide’s Point Of View
The restaurant is named after a character from the animated series Little Ghost Q-Taro. The owner-chef’s top recommendation is the refreshing dried sardine ramen. The rich dried sardine flavour has a pleasant and elegant aftertaste and goes well with the thin, straight noodles. There are also unique toppings such as chicken meatballs containing cartilage and ultra-thin vacuum-cooked roasted pork fillets. The ‘tokusei’ size is big.
Facilities & Services
- Air conditioning
- Cash only
- Counter dining
- Reservations not accepted
Hassho
- 2F, Harada Bldg, 1-21-18 Kyodo, Setagaya-ku, Tokyo, 156-0052, Japan
- ¥ · Okonomiyaki
MICHELIN Guide’s Point Of View
The owner-chef trained in Hiroshima – the mecca of okonomiyaki. His efforts earned him the recognition of his mentor, who helped him set up on his own. The restaurant is well-known for its authentic Hiroshima-style okonomiyaki and buzzes every night. We recommend the standard ‘Nikutama Soba’: an okonomiyaki dish topped with plenty of green laver and featuring a soft-boiled egg and crispy pork. Sit at the counter to enjoy warm food to the last bite.
Facilities & Services
- Air conditioning
- Cash only
- Counter dining
- Reservations not accepted
+81 3-3428-8437
LANBRoA
- 3-11-15 Yoga, Setagaya-ku, Tokyo, 158-0097, Japan
- ¥¥ · Spanish
MICHELIN Guide’s Point Of View
Amazement at the dishes served in bars in Spain, where she travelled to study Spanish, started this owner-chef on her journey of gastronomy. When Mikiko Isobe later joined a cooking school in San Sebastián, Spain’s capital of fine cuisine, she was charmed by the flavours of the Basque Country. The piquillo pepper stuffed with bacalao (dried and salted cod) is a dish she remembers fondly from those days. Both the fare and the interior ooze a Basque atmosphere.
Facilities & Services
- Air conditioning
- American Express credit card
- Booking essential
- Counter dining
- Credit card / Debit card accepted
- Mastercard credit card
- Visa credit card
infusion
- 1-29-1 Sakurashimmachi, Setagaya-ku, Tokyo, 154-0015, Japan
- ¥¥ · French
MICHELIN Guide’s Point Of View
When you hear Sakurashimmachi, you might think of Sazae-san, but don’t forget infusion. The name of the restaurant refers to brewing herbal tea and embodies chef Takamichi Kikuchi’s spirit of hospitality. He offers prix fixe meals, à la carte dishes, and set menus so that customers can choose freely – this is another one of the reasons why locals love the place.
Facilities & Services
- Air conditioning
- American Express credit card
- Booking essential
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
Yakitori Shira
- B1F, 1-22-1 Umegaoka, Setagaya-ku, Tokyo, 154-0022, Japan
- ¥¥ · Yakitori
MICHELIN Guide’s Point Of View
There’s just nothing like tucking into free-range chicken, says the owner-chef. He uses Shiga chicken for its savoury fattiness and Shizuoka chicken for its in-the-wild flavour. The basic offering is a five-skewer omakase set, which comes with thigh, meatballs and liver. You can add rare parts like shirako and glandular stomach, if you like. We recommend pairing the meal with wine or sake selected by the owner-chef, who is also a sommelier.
Facilities & Services
- Air conditioning
- Booking essential
- Counter dining
- Credit card / Debit card accepted
- Mastercard credit card
- Visa credit card
Seki Hanare
- 3-1-3 Setagaya, Setagaya-ku, Tokyo, 154-0017, Japan
- ¥¥ · Japanese
MICHELIN Guide’s Point Of View
The omakase encapsulates the imagination of owner-chef Satoshi Kawakubo. Examples include grilled soymilk sesame tofu and sashimi enjoyed like a salad with lots of condiments. While meat is the main, Kawakubo adds vegetables from Yamanashi Prefecture, imparting a sense of season. Sake, shochu and wine, carefully selected at the brewery or winery, are one of the pleasures of Seki Hanare. Express a preference and Kawakubo will find a tipple that matches the flavour and aroma of your meal.
Facilities & Services
- Air conditioning
- American Express credit card
- Booking essential
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
+81 3-5450-5870
Urokogumo
- 1-15-12 Setagaya, Setagaya-ku, Tokyo, 154-0017, Japan
- ¥¥ · Izakaya
MICHELIN Guide’s Point Of View
‘Urokogumo’ means ‘cirrocumulus clouds’ and comes from the restaurant having opened in autumn under cloudy skies. ‘Uroko’ alone means ‘scaly’, and, sure enough, the restaurant specialises in fish. We recommend the sashimi, which comes with a great variety. The standard offerings are chawanmushi with shellfish dashi, and the crab cream croquettes. There are also shuko like liquor-soaked roasted cornetfish kobujime and shimesaba and ginger wrapped in nori.
Facilities & Services
- Air conditioning
- American Express credit card
- Booking essential
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
+81 3-6338-3935
Chukasoba KOTETSU
- 2-39-13 Kitazawa, Setagaya-ku, Tokyo, 155-0031, Japan
- ¥ · Ramen
MICHELIN Guide’s Point Of View
The name ‘Kotetsu’ was Tetsuya Oshima’s nickname as a child. He trained at a restaurant specialising in pork broth with soy sauce, but for his own place he chose Chinese noodles to appeal to a broader customer base. He uses three kinds of dried fish shavings to make the dashi and adds fish sauce made from squid to the kaeshi to give it more depth. The thin noodles have little water content and remain firm. Order the backfat topping if you enjoy the sweetness of pork fat.
Facilities & Services
- Air conditioning
- Cash only
- Counter dining
- Reservations not accepted
Sobamae Nagae
- 4-9-3 Todoroki, Setagaya-ku, Tokyo, 158-0082, Japan
- ¥ · Soba
MICHELIN Guide’s Point Of View
The owner-chef studied Japanese cuisine and soba-making, aiming to open a restaurant where people could enjoy both food and sake. He visits breweries regularly to build dialogue with the producers. We recommend starting with an elaborate delicacy and sake and ending with nihachi or inaka soba. Grilled miso and itawasa are must-try appetisers for the soba. The rich, fermented flavour of the pickles made in bran paste and vegetables with salted rice malt goes well with sake.
Facilities & Services
- Air conditioning
- Booking essential
- Cash only
- Counter dining
- Notable sake list
+81 3-3701-6050
ENRIQUE MARRUECOS
- 3-1-15 Kitazawa, Setagaya-ku, Tokyo, 155-0031, Japan
- ¥¥ · Moroccan
MICHELIN Guide’s Point Of View
The owner-chef has lived in many countries around the world, learning their cuisine. She was particularly attracted to the food of Morocco and the kindness of its people so set out to learn Arabic, learnt from people at home in their kitchens, and studied cooking. Believing authentic flavours deserve to be better known, she keeps to traditional recipes. What are known as the three stalwarts of Moroccan cooking: tajine, couscous, and harira, feature heavily.
Facilities & Services
- Air conditioning
- American Express credit card
- Booking essential
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
Ikejiri Asano
- 3-21-25 Ikejiri, Setagaya-ku, Tokyo, 154-0001, Japan
- ¥¥ · Japanese
MICHELIN Guide’s Point Of View
The owner-chef opened a small restaurant so that he could devote his full attention to the cooking and hospitality. He brings out the natural flavours of tsukuri, grilled items and deep-fried items and emphasises their texture. There are two standard dishes to end: one features wild vegetables, bamboo, crab and other ingredients cooked with Yamagata rice in an earthenware pot; the other is Awajishima somen that goes well with the soup made from kombu and katsuo-bushi.
Facilities & Services
- Air conditioning
- American Express credit card
- Booking essential
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Notable sake list
- Visa credit card
+81 3-6875-8508
Lien
- 3-5-22 Ikejiri, Setagaya-ku, Tokyo, 154-0001, Japan
- ¥¥ · French
MICHELIN Guide’s Point Of View
Raised by a father who was a chef, the Aomori-born chef set out to become one himself. Standard ingredients include lean free-range chicken, salmon from the Tsugaru Strait and apples grown using natural methods. Prizing traditional techniques, he makes pâté en croûte and foie gras poêlé and roasts meat dishes. He presents them on Tsugaru Kanayama Yaki serving dishes to convey local appeal.
Facilities & Services
- Air conditioning
- American Express credit card
- Booking essential
- Cash only – lunch
- Counter dining
- Mastercard credit card
- Visa credit card
Cosi Com’ē
- 2-14-18 Shimouma, Setagaya-ku, Tokyo, 154-0002, Japan
- ¥¥ · Italian
MICHELIN Guide’s Point Of View
The concept here is ‘a diner where you can enjoy organic wine’. The chef decides what to make based on seasonal ingredients at hand, so the menu changes daily. Something is different each time you visit, which keeps you coming back. Dishes such as Pasta Alla Genovese with celery and basil, or Arrabbiata of beef small intestine and smoked cheese are the works of a chef who creates as he pleases. The relaxed cuisine and organic wine resonate with each other.
Facilities & Services
- Air conditioning
- American Express credit card
- Booking essential
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
+81 3-6318-6402
BISTRO GLOUTON
- 2-33-7 Ikejiri, Setagaya-ku, Tokyo, 154-0001, Japan
- ¥¥ · French
MICHELIN Guide’s Point Of View
The effect owner-chef Koji Kobuke aims for is a bistro with strong local roots. He runs the restaurant with his wife, and together they foster a welcoming atmosphere. All offerings are à la carte and traditional fare such as pâté de campagne and confit of duck leg are mainstays, while popular Western-influenced dishes, like hamburger steak and creamy crab croquette, are available as well. Small portions are a boon, as you can try a variety of items without overeating.
Facilities & Services
- Air conditioning
- Booking essential
- Counter dining
- Credit card / Debit card accepted
- Mastercard credit card
- Visa credit card
+81 3-3410-5517
Shunsai Oguraya
- 2F, 2-31-18 Ikejiri, Setagaya-ku, Tokyo, 154-0001, Japan
- ¥¥ · Japanese
MICHELIN Guide’s Point Of View
Makoto Horiuchi was born into a family that ran a yoshoku restaurant. He started down that same path but came to long for the stately, commanding presence of a high-end Japanese cuisine chef. The restaurant uses quality seafood from the Naruto Strait and he prepares tai, shrimp, hamo and other ingredients as tsukuri or grilled. ‘Shunsai’ means ‘vegetables of the season’; he sources them from his home prefecture of Yamanashi and makes them into ohitashi and takiawase.
Facilities & Services
- Air conditioning
- American Express credit card
- Booking essential
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card