Tabelog 4.31🥈⁣
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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. ⁣
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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