Tabelog 4.31🥈
Sonoji was established by Chef Suzuki in 2000 in a city called Shimada [島田] in the Shizuoka Perfecture. It used to be a casual tempura and soba eatery which offers a la carte. In 2016, Sonoji was relocated to Tokyo as chef has accumulated enough wealth to step up his game. Chef Suzuki picked Ningjocho [人形町] because it’s believed to be the origin of tempura soba.
The new location does not stop Chef Suzuki from sourcing his seafood and vegetables in Shizuoka. In fact, Shizuoka Prefecture is hailed as the city of seafood as Suruga Bay [駿河湾] is the deepest bay in Japan that lands all sorts of rare deep-sea fish and crustaceans. Needless to say, the tempura featuring ingredients from Shizuoka was particularly delicious, including the moist tachiuo [太刀魚], meaty tamangei [新玉蔥], flaky kisu [鱚魚] and flavor-packed megochi [目鯒]. Let’s not forget the soba with sakura ebi – it’s such a satisfying finish to this rich meal. Do note that the batter is quite heavy, definitely not the modern style that emphasizes thinness. If you like Kusunoki [くすのき], you may not enjoy Sonoji’s take on tempura and batter. Reservation is completely regulars only and you should plan your visit 6-9 months in advance.
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💴Budget: 35,000 yen
🥘Food: 9
🍹Drinks: 9
🏢Vibes: 9.5⠀
⚖️C/P: 9
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