Three of a Kind: Tokyo’s Noodle Joints
28/05/2024
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As the temperature drops in Tokyo, there’s no better way to keep warm than with a bowl of soupy-noodle goodness. Here are three of Tokyo’s top noodle joints.
U-don want to miss the springy kamaage and sake sips at family-run Kamachiku. Set inside an atmossy centenarian stone warehouse with serene garden views, this tatami-clad institution was more recently reimagined by local design star Kengo Kuma. Situ’d close to Tokyo University it pulls in an intellectual crowd with its hearty lunch menu, while an extensive liquor cabinet lures them back after class. Don’t miss the standout homemade satsuma age (fried fish cakes) with seasonal pickles to accompany your noodles.
It doesn’t get much more locavore than Edo-Soba Hosokawa. Artisan string-slinger Hosokawa-san crafts his springy wholesome soba daily from his own homegrown buckwheat, then ladles them out in this minimalist communal-style diner. Soba with conger eel tempura is the house speciality, but do dip into the seasonal dishes too. If shoulder-to-shoulder dining is not your vibe, book one of the sweet semi-private rooms.
Diehard foodies schlep all the way out to Koto-ku, east of Tokyo, then queue for hours to sample Menya Kissou‘s thick and fragrant broth. You’ll need to arrive early (as they shut up shop once the noodles have sold out) and fight tooth and nail for one of only nine seats. There’s no lingering either – slurp up your ramen or tsukemen, then get out as quick as your queue-weary legs can carry you. Cash only.
Kamachiku / 2-14-18 Nezu / Bunkyo-ku / +81 3 5815 4675 / lunch & dinner Tue-Sun / kamachiku.com
Edo Soba Hosokawa / 1-6-5 Kamezawa / Asakusa-ku / +81 3 3626 1125 / lunch & dinner Tue-Sun / edosoba-hosokawa.jp
Menya Kissou / 1-11-3 Toyo / Koto-ku / +81 3 3699 5929 /
U-don want to miss the springy kamaage and sake sips at family-run Kamachiku. Set inside an atmossy centenarian stone warehouse with serene garden views, this tatami-clad institution was more recently reimagined by local design star Kengo Kuma. Situ’d close to Tokyo University it pulls in an intellectual crowd with its hearty lunch menu, while an extensive liquor cabinet lures them back after class. Don’t miss the standout homemade satsuma age (fried fish cakes) with seasonal pickles to accompany your noodles.
It doesn’t get much more locavore than Edo-Soba Hosokawa. Artisan string-slinger Hosokawa-san crafts his springy wholesome soba daily from his own homegrown buckwheat, then ladles them out in this minimalist communal-style diner. Soba with conger eel tempura is the house speciality, but do dip into the seasonal dishes too. If shoulder-to-shoulder dining is not your vibe, book one of the sweet semi-private rooms.
Diehard foodies schlep all the way out to Koto-ku, east of Tokyo, then queue for hours to sample Menya Kissou‘s thick and fragrant broth. You’ll need to arrive early (as they shut up shop once the noodles have sold out) and fight tooth and nail for one of only nine seats. There’s no lingering either – slurp up your ramen or tsukemen, then get out as quick as your queue-weary legs can carry you. Cash only.
Kamachiku / 2-14-18 Nezu / Bunkyo-ku / +81 3 5815 4675 / lunch & dinner Tue-Sun / kamachiku.com
Edo Soba Hosokawa / 1-6-5 Kamezawa / Asakusa-ku / +81 3 3626 1125 / lunch & dinner Tue-Sun / edosoba-hosokawa.jp
Menya Kissou / 1-11-3 Toyo / Koto-ku / +81 3 3699 5929 /