TAMAWARAI | ONE STAR

The fragrant, coarse-ground flour is made from buckwheat harvested by hand and sun-dried in a time-consuming, labour-intensive way. A full complement of shuko is available and portion sizes are small so you can try an assortment of items before the soba. The owner-chef cultivates the buckwheat himself, so at harvest time the restaurant may close on extra days. One rare dish is the ‘atsumori-seiro’, soba served with hot broth added to a beaten egg.

Summary Credit: Michelin

Photo Credit: Eatacity

Location: 5-23-3 Jingumae, Shibuya-ku, Tokyo

Hours:

Lunch = 11:30-15:00 L.O.14:30

Saturday 11:30-16:00 L.O.15:30
Sunday 11:30-17:00 L.O.16:30
Dinner = Tuesday-Friday 18:30-21:30 L.O.21:00 or when the day’s stock runs out
Saturday 18:00-20:00 L.O.19:30 or when the day’s stock runs out

Closed Monday unless public holiday then Tuesday

Review: Michelin Guide

Reservations: Not required but available. Check here for more info: https://gurunavi.com/en/gdnp600/rst/

How to get there: A 9 minute walk from Meiji Jingumae Station on the Tokyo Metro Chiyoda or Fukutoshin Line.