Nihonbashi Sonoji (日本橋 蕎ノ字) Tokyo

Visit Date: August 25, 2026 Location: A 3-minute walk from Ningyocho Station Reservation: Yes, invitation, uncertain Wait Time: None, due to reservation Number of Guests: 2 Cost: JPY 38,000 per person Order: Soba grains Clam broth Sweet shrimp Sweet shrimp Sweet shrimp heads Sweet shrimp heads New squid Mud squid Asparagus tips Asparagus stalks Eggplant Eggplant Soba dumplings Fig Sweetfish Turbo Small horse mackerel Sea urchin Pumpkin Conger eel Shrimp tempura soba Morin soba Black soy tofu Roasted green tea Notes: This tempura restaurant is located in Ningyocho. It is a 4-minute walk from the A1 and A3 exits of Ningyocho Station on the Tokyo Metro Hibiya Line and Toei Asakusa Line. The restaurant is on the first floor of the Inoue Building. The owner is Mr. Toshiyuki Suzuki, who opened Sonoji in Shizuoka Prefecture's Shimada City in 2000. The restaurant relocated and reopened in Nihonbashi on October 30, 2016. There are no regular holidays. Operating hours are from 12:00 PM to 2:00 PM and from 6:30 PM to 9:00 PM. There are only 9 counter seats, with no tables or private rooms. Reservations are accepted. Credit cards are accepted, but electronic money and QR code payments are not. A service charge of 5% applies. There is no dedicated parking, but coin parking is available nearby. Less

I was taken here by a regular friend during weekday lunch. Thank you!【Visit Details】Michelin 2026 ⭐︎Gault & Millau 2026 3 Toques (16 points)Tabelog Award 2026 SilverTabelog Tempura National Ranking 3rd (4.46)【What I Ordered】■Omakase Course JPY 33,495 (including tax and service charge 5%) ~I had 2 non-alcoholic drinks, totaling JPY 39,963.Every dish was incredibly delicious, made with carefully selected, high-quality ingredients. What stood out the most were the pumpkin, two different types of eggplant from the same producer, sweetfish, the liver of turban shell, figs, and more. The pumpkin was exceptionally tasty. The sweetfish was not a juvenile but a larger size, and the bitterness paired well with the dark beer.I might have had tempura of turban shell liver for the first time.The soba and soba-yu were, of course, delicious, and I enjoyed both hot and cold soba to finish off the meal. I also liked the black soy milk from Shimizuya for dessert.It was a great meal. Less

A short walk from Ningyocho Station, this is a tempura restaurant.I was invited to visit. Seated at the counter.Even as someone with limited tempura experience, I could easily tell that this tempura is exceptional. It features an ultimate thin batter. Only the minimum amount of flour is dusted, and just enough batter is applied before frying.I can infer that this technique has several effects:- The ingredients and batter become one, both in flavor and texture.- The thin batter allows for precise control over the timing of moisture extraction from the ingredients.- As moisture is drawn out, the umami is captured by the batter, allowing it to absorb the flavors of the ingredients.- The heat from the oil easily penetrates the ingredients, creating a light Maillard reaction on the surface that enhances flavor.- The light and crispy batter creates a harmonious experience when chewed, blending with the ingredients.- The main focus is on the ingredients, while the batter plays a supporting role to enhance them.- Salt and dipping sauce can easily reach the ingredients, boosting their flavor, whereas a thick batter would shield them.- The fish is cooked evenly, breaking apart beautifully and deliciously when chewed.- The vegetables are also cooked thoroughly, activating their flavors.In other words, tempura that is heavily battered and steamed, like at other restaurants, results in ingredients that only reach about 100°C, giving them a steamed flavor. In contrast, the thin batter here exposes the ingredients to temperatures much higher than steaming, closer to the frying oil temperature, resulting in flavors that can only be achieved at those higher cooking temperatures. This isn't a matter of which is better; it's simply a discussion of the desired flavor direction. Each method has its own merits.Despite the thin batter, the ingredients used for frying are extraordinary. How can kohada (young sardine) be made into tempura and taste so good? How can murasaki uni (purple sea urchin) be fried and still be delicious? Normally, the uni would dissolve in the frying oil and spread out, and its unique odor would emerge as it warms up, not to mention that the uni itself would likely lose its shape. Yet, this tempura of murasaki uni has overcome those challenges and is simply amazing.As I ponder all of this, I realize how deep the world of tempura truly is.On this day, I had:- An omakase course- A little Japanese sakeThe total bill was about JPY 40,000.The course included the following:【Appetizer】(1) Soba buckwheat (Nikko) + Aonori seaweed (Hamana Lake) in a light broth【Soup】(2) Clams (Aomori Ogawara Lake) + Donko shiitake mushrooms (Shizuoka)【Fried Part 1】(3) Normal roll shrimp (Amakusa)(4) Twisted roll shrimp (Amakusa)(5) Salted roll shrimp heads (Amakusa)(6) Roll shrimp heads with dipping sauce (Amakusa)(7) Whiting (Tokyo Bay)(8) Mud squid (Tokyo Bay)(9) Asparagus tips (Iwata)(10) Asparagus stalks (Iwata)(11) Gourmet eggplant (Mishima)(12) Fluffy eggplant (Kakegawa)【Noodle Dish】(13) Soba dough (Nikko)【Fried Part 2】(14) Black figs (Fuji)(15) Tenryu sweetfish (Iida)(16) Spanish mackerel (Yaizu)(17) Turbo snail (with soft roe) (Shimoda)(18) Kohada (Amakusa)(19) Murasaki uni (Hokkaido)(20) Kanaya pumpkin (Shimada)(21) Anago (Tsushima)【Main Dish: Soba (Nikko)】(22) Sakura shrimp tempura soba(23) Assorted soba + extra serving of assorted soba【Dessert】(24) Kuro Dainyu from Shimizuya, served with green tea.Wow, it was delicious. Simply wonderful. The soba was not as impressive, perhaps due to the season (it was new soba), but the tempura was unique, showcasing distinct techniques that made for an enjoyable experience.I have many more thoughts and reflections I’d like to share, but I’ll stop here to avoid an all-nighter. That said, it was a meal that sparked my curiosity and made me contemplate various aspects while eating, making it a truly enjoyable experience. Less

Revisit【Appetizer】1. Soba buckwheat (Nikko) + Aonori seaweed (Hamana Lake) in a light broth【Soup】2. Clams (Aomori Ogawara Lake) + Donko shiitake mushrooms (Shizuoka)【Fried Dishes Part 1】3. Amakusa: Wrapped shrimp body x24. Amakusa: Wrapped shrimp heads x2 - Gari (pickled ginger)5. Tokyo Bay: Whiting6. Tokyo Bay: Mud squid7. Iwata: Asparagus tips8. Iwata: Asparagus stalks9. Mishima: Gourmet eggplant10. Kakegawa: Soft and fluffy eggplant【Noodle Dish】11. Soba gaki (Nikko)【Fried Dishes Part 2】12. Fujieda: Black figs13. Iida: Tenryu sweetfish - Baird Beer Kurofune Porter14. Yaizu: Spanish mackerel15. Shimoda: Turbo (with soft roe)16. Amakusa: Kohada (young sardine)17. Hokkaido: Purple sea urchin - Juyondai Extra Junmai Daiginjo (Banshu Hakutsuru Nishiki)18. Shimada: Kanaya pumpkin19. Tsushima: Conger eel【Main Dish: Soba (Nikko)】20. Sakura shrimp tempura21. Assorted platter, refill【Dessert】22. Kuro Dainyu from Shimizuya Honten, with green teaI had a 1 go of sake + sudachi sour, totaling just over JPY 40,000. Here are my impressions:- Seafood: Mainly from Toyosu and Shizuoka, Vegetables: Shizuoka- 4: Served with miso, 17: No shiso wrapping, showcasing the chef's skill in frying.- 9 and 10 offered a creative comparison of eggplants. Particularly, 9 was lightly fried, and I was surprised by its avocado-like texture.- 16: Once again, we have Kohada. Known as a fish that cannot be cooked or grilled, it stands alongside Ginhou. While it’s a staple of Edomae sushi, here we fry it...Reflecting back, my first experience was four years ago at "Mokkosu" in Takasaki. The fact that I haven't had it anywhere else besides these two places suggests significant skill is required.In conversations with the chef, the trials and errors he faced are evident, even if he speaks of them lightly...- 5, 14, 19: While simple, the frying clearly enhances the texture of the fish, appealing to connoisseurs.Next time, I’m looking forward to trying the ultimate eel fry, which I believe to be the best of the slippery fish. Less

I recently revisited this renowned restaurant in Ningyocho. As I took my seat at the counter, I felt a sense of formality, but the warm hospitality from the chef, the owner, and the staff quickly put me at ease.The menu features ingredients primarily from Shizuoka, and the flavors have become even richer and more refined since my last visit.I was fortunate to enjoy the new soba, perfectly timed for my visit, making for an unforgettable two-hour experience. It was a truly delightful time.【Course】Soba grainsShijimi clam and Seisuke winter vegetable soupKuruma shrimpKisu (Japanese whiting)Ika (squid)AsparagusEggplantFig (black fig)Ayugai (sweetfish)Today's shellfish (sazae)Tachiuo (beltfish)Edo-style fish (kohada)Sea urchinPumpkinAnago (conger eel)Sakura shrimp tempura Less

This tempura restaurant in Shizuoka, a place connected to Tokugawa Ieyasu, feels like Japan's San Sebastián. It's easy to understand the legend that the great Tokugawa Ieyasu was such a food lover that he indulged in tempura too much in his later years and passed away. Here, you can enjoy incredibly delicious tempura, and I can't thank Chef Suzuki and his wife enough for their outstanding work over the past ten years since they came to Nihonbashi. I am truly moved by the craftsmanship of the chef, especially his skillful frying of Shizuoka vegetables and Edo-style ingredients, which perfectly pairs with the tempura. And to finish off, the soba is simply the best. Less

Currently, new reservations are not being accepted, so I was fortunate to be invited to this precious seat. ✨Every dish was truly delicious and left me in awe.The standout for me was the asparagus tempura. It was astonishingly tender, with a melt-in-your-mouth texture that I had never experienced before.The shrimp had a crispy, fragrant batter, while the inside was cooked to perfection, retaining a rare quality. I tried the tempura of small fish for the first time, and it was incredibly tasty—a delightful new discovery.The clam was packed with umami, bringing a smile to my face with its deliciousness.For the final course, I was advised by a regular to "definitely try both types of soba!" So, I ordered both hot and cold soba. Each had its own unique charm, and I was thrilled to have tried both.From start to finish, I was completely satisfied. I would love to revisit this restaurant if the opportunity arises. Less

Tabelog ★4.46 2026 Silver I visited 【Nihonbashi Sonoji】. This renowned restaurant has received Tabelog Silver (for four consecutive years), maintains a rating in the 4-point range, and has been recognized as one of the top 100 tempura restaurants for three years running. It is a very popular spot that is difficult to reserve. Located in Ningyocho, the exterior stands out with its white noren (curtain) in a back alley. The interior is simple, featuring only an L-shaped counter in the back. Under the guidance of Chef Toshiyuki Suzuki, you can enjoy tempura made with abundant ingredients from Shizuoka, showcasing the bounty of both the sea and mountains. It truly offers a delightful Shizuoka experience. To finish off, you can indulge in their signature soba. As written on the shop's noren, "Enjoy tempura and finish with soba." This was my motivation for visiting, and I was fortunate to make a regular visit that day. ▶︎ Soba grains ▶︎ Clam and shiitake mushroom soup ▶︎ Two shrimp ▶︎ Shrimp heads ▶︎ Whiting ▶︎ Squid ▶︎ Asparagus ▶︎ Mishima eggplant ▶︎ Eggplant ▶︎ Soba dumplings ▶︎ Ribbonfish ▶︎ Young sweetfish ▶︎ Myoga ginger ▶︎ Gimbo ▶︎ Sea urchin ▶︎ Sweet potato ▶︎ Clam ▶︎ Anago (conger eel), Genpei ▶︎ Sakura shrimp tempura soba ▶︎ Mori soba ▶︎ Anko dumplings ▶︎ Green tea This is truly an impressive tempura kaiseki featuring the best of Shizuoka, with shrimp, eggplant, sweetfish, clams, and conger eel. It showcases the rich seafood from Suruga Bay and all the ingredients are exceptional, making everything delicious. The batter is light and easy to eat, allowing you to truly savor the delicious tempura. It's no wonder this place is so popular. It's a wonderful restaurant. Less

- Buckwheat groats - Clam and Clear Soup with Shijimi and Seisuke Donko - Sweet shrimp. Salt - Sweet shrimp, served whole. - Sweet shrimp heads with shrimp miso. Salt - Deep-fried sweet shrimp heads. Tempura dipping sauce - Kisu (Japanese whiting). Salt at first, then tempura dipping sauce - Aori squid. Shizuoka lemon - Asparagus tips. Salt - Asparagus base. Served as is - Gunma's soba dumplings - Mishima eggplant - Red eggplant - Corn (Golden Rush). Salt - Ayu (sweetfish) - Ginhou (silver treasure), with lemon - Edomae-style, Kobata - Natural Kitamurasaki sea urchin from Teuri Island, paired with 14th generation Japanese sake - Sweet potato, deep-fried for 1 hour - Clam, deep-fried with seaweed - Anago (conger eel) - Sakura shrimp tempura (Closing dish) Zaru Soba (cold buckwheat noodles) (Dessert) Kombu ball Less

【Nihonbashi Sonoji】・Tokyo: About a 3-minute walk from Ningyocho Station・Average Budget: JPY 40,000 - 49,999・Tabelog: 4.46 (as of posting)2019-2022 Tabelog Award Bronze2023-2026 Tabelog Award Silver2017 Top 100 Soba Restaurants2022, 2023, 2025 Top 100 Tempura RestaurantsI visited "Nihonbashi Sonoji" for the first time.The owner, **Toshiyuki Suzuki**, honed his tempura skills through self-study. He opened "Sonoji" in 2000 in his hometown of Shizuoka Prefecture, and relocated to Nihonbashi, the birthplace of tempura soba, in 2016.Having dined at many renowned tempura restaurants this year, I honestly didn't have high expectations, but I was pleasantly surprised.Suzuki's unique tempura stands out with its light and delicate finish, setting it apart from other establishments.With rare ingredients like gimpō, Edo-style kohada, young sweetfish instead of regular sweetfish, and sea urchin fried whole, the tempura features many unusual items. The unique frying techniques, the order of serving, and the timing of the palate cleansers were all meticulously calculated, allowing me to enjoy the meal without getting bored until the end★☆The soba to finish off was also made from new buckwheat, and it was impressive enough to rival specialty soba shops, having won a spot on the Tabelog Top 100 list! I was amazed that both the tempura and soba were of such high quality(^q^)Additionally, I was treated to drinks by my dining companions, making for a truly delightful lunch!I plan to return in October with my own reservation. I’m already looking forward to revisiting this renowned tempura and soba restaurant♪︎It was a great meal!◆Omakase Course◇・Soba grains・Shijimi clam and Seisuke donko soup・Whole shrimpSalt・Shrimp ballSalt・Shrimp headsWith shrimp miso, salt・Well-fried shrimp headsWith shrimp miso, tempura dipping sauce・Gari (pickled ginger)・Edo-style kisu・SquidSalt or lemon・Asparagus tipsSalt・Asparagus stemsSeasoned・Mishima eggplant・Red eggplant・Soba gaki (buckwheat dumpling)・Gold Rush (potato)・Young sweetfish・Edo-style kohada・Gimpō・Kitamurasaki uni (sea urchin)・Potato・Kuwana clam tempuraFried with shell・Anago (conger eel)・Sakura ebi (sweet shrimp) tempura・Zaru soba (cold soba)New buckwheat・Candy◆Add-ons◇・Ruinart Blanc de BlancsFrance, Champagne・Soba tea highball・Wakatake Omuraya Juubei Junmai Nama SakeShizuoka Prefecture, Omuraya Sake Brewery・Omuraya JuubeiShizuoka Prefecture, Omuraya Sake Brewery・Jackson Extra Brut Cuvee 748France, Champagne・Kurofune PorterShizuoka Prefecture, Baird Brewing, Craft Beer・Juyondai Ginzan DaiginjoYamagata Prefecture, Takagi Sake Brewery Less

I was fortunate enough to visit Nihonbashi Sonoji again. When we think of early summer, we think of sweetfish and summer vegetables. On this day, we also enjoyed some delightful ingredients from the Edo period.The two types of shrimp and two types of eggplant were delicious to compare. The sound of the crispy bite was so enjoyable! The tempura of sea urchin was something special—no seaweed or shiso, just pure sea urchin tempura. I never knew potato tempura could be this delicious. Of course, the sound of cutting the anago (conger eel) with chopsticks was also satisfying.We compared both hot and cold soba noodles.I was completely full. It was a great meal. Next time will be in January, and I’m already looking forward to it! Less

Nihonbashi Sonoji, which relocated from Shizuoka about 10 years ago, quickly became a popular restaurant. Having already established its reputation, it seems they are aiming for the next level next year. On this day, the fried fish and asparagus were exceptional. Of course, I enjoyed both the cold and warm soba as the perfect finish. Eating tempura in such a unique atmosphere adds to the experience—this is truly what Nihonbashi Sonoji is all about. I believe enjoying tempura about once every three months is just right. It was delicious. Thank you for the wonderful meal! Less

20260701 Nihonbashi SonojiRegular visit: JPY 36,036Today was delicious as always, especially since it’s been a while since I had Japanese food! I’m looking forward to my next visit. It was a great meal.Soba grainsClam and shiitake mushroom soupShrimpShrimpHeadsCrispy fried headsKisu (whiting)SquidAsparagus tipsAsparagus stemsSoba dumplingsMishima's Nasu (eggplant)Nasu (eggplant)CornSweetfishGimbo (goby)Kohada (shad)Purple sea urchinPotatoDeep-fried clams with seaweedAnago (conger eel)Sakura shrimp tempura with warm sobaZaru soba (cold soba)Kuro-dofu (black tofu) Less

I visited one of my few regular tempura spots, Nihonbashi Sonoji.With summer here, the menu featured many seasonal items:- Kuruma Ebi (Tiger Prawn)- Head- Kisu (Japanese Whiting)- Ika (Squid)- Asparagus- Corn- Ayu (Sweetfish)- Eggplant- Megochi (Sandfish)- Kohada (Gizzard Shad)- Potato- Hama (Clam)- Anago (Conger Eel)- Kakiage (Mixed Tempura) and Soba (Buckwheat Noodles)- DessertSummer tempura is delicious! The clams were fried whole, and the corn and ayu are definitely seasonal highlights. The Megochi and Kohada were excellent, showcasing Edo-style cuisine.Next time, I’ll come back in winter.It was a great meal! Less

In a corner of Ningyocho, I experienced a sublime lunchtime that reflects the exquisite aesthetics of craftsmanship. I finally visited the long-admired "Nihonbashi Sonoji."The highlight here is the unique style of alternating between tempura, which concentrates the umami of the ingredients to the utmost through frying, and soba, which boasts a refined texture and exceptional aroma. As the lunch course begins, tempura is carefully fried one by one right in front of me at the counter, served with delightful precision.The carefully selected ingredients, primarily from Suruga Bay, are perfectly light in batter and well-drained of oil. When I take a bite, it crisps and bursts in my mouth, releasing the pure sweetness and moisture of the ingredients. Then, to refresh the palate after the tempura, the soba arrives, offering an extraordinary taste. The flavor, texture, and umami of the dipping sauce are exquisite, creating a perfect "catch and throw" experience between the tempura and soba.Experiencing such a sophisticated and story-rich gastronomy at lunchtime is the epitome of luxury. This establishment truly allows you to savor the essence of Japanese cuisine with all your senses. Less

Summer has truly arrived.I started with Jubei's fresh tempura, featuring young sweetfish from Nagano, two types of eggplant, and the soon-to-be-out-of-season gimpō. I also enjoyed kohada, sweet potato that looked like baked sweet potato with its thin batter, and clams that I couldn't resist peeling off the beautiful batter from their shells. While summer sake is great, I was particularly pleased to find Junmai Wakaba for those who love young bamboo shoots.I really enjoy summer tempura. It was a great meal! Less

This time, I had a review written by Gemini, just like a bag of rice.A perfect moment at Nihonbashi Sonoji."Enjoying tempura and finishing off with soba."From the moment I stepped through the noren (curtain), my expectations soared for this renowned establishment.The exquisite tempura, showcasing the chef's skill, was packed with the essence of the ingredients, leaving me in awe with every bite.The delicate cooking from the very first dish was truly impressive.On this day, I enjoyed a special pairing with Champagne "Jackson."It was a luxurious experience.The progression leading to the soba was also flawless.The warm clam broth seeped into my body, and the final bowl of soba, with its delightful texture, left both my heart and stomach satisfied.One of the joys was admiring the seasonal ingredients on the menu.It was a memorable deliciousness worth the trip.Not a pairing, but it was just as described! Less

After a long time, I was excited to visit and enjoy the sweetfish that was just released on June 1st. This restaurant prides itself on not using juvenile fish, and what was presented before me was a beautifully sized young sweetfish. I savored the fish, which had a pleasant hint of bitterness typical of early summer, paired with a dark beer. The impressive and stunning appearance added to the overall experience, making it truly wonderful.The classic clam tempura was, as always, perfectly executed. The crispy batter was infused with the rich essence of the clams, and with each bite, a strong umami flavor filled my mouth.The biggest delightful discovery during this visit was what happened at the end of the meal. I learned for the first time that I could enjoy warm soba by adding soba-yu (soba water). When I tried it, the broth transformed into an unexpectedly mellow flavor, which was delicious. It felt like I was introduced to another layer of the deep charm of soba, leaving me with a fresh sense of excitement.Once again, it was a thoroughly satisfying experience, but I can't help but look forward to next year, hoping to enjoy the elusive silver treasure, known as the fish of early summer. Thank you for the wonderful meal.Here is the menu from today:Soba grainsShijimi clam soupKuruma shrimpButterfliedTwo headsKisuSquidZucchiniSoba gakiWhite sweetfishYoung sweetfishEggplantSea urchinPotatoClamAnago (conger eel)Sakura shrimp tempura + warm sobaBlack soy tofuRoasted green tea Less

A renowned restaurant that lives up to its reputation for being hard to book. The tempura is expertly cooked for each ingredient, and I was particularly impressed by how they brought out the sweetness of the vegetables and the umami of the seafood. The light batter leaves a deep and lasting impression, and even the hand-made soba that concludes the meal is flawless. It's rare to find a place that has perfected the experience of "enjoying tempura and finishing with soba" to this extent. I look forward to returning in a different season. Less

I’ve decided to move to Fukuoka in July, so dining in Tokyo is especially important this month!I feel incredibly lucky that I was able to make a reservation at Nihonbashi Sonoji at this time, even though there was a typhoon (laughs).The light tempura and the refreshing soba for the finale were delightful. I truly savored every bite, even though I have a health check-up in two days—such things are not on my mind right now! (^^)□ Soba grains □ Clear soup with clams and seared fish ■ New tea leaves ■ Two shrimp ■ Two heads ■ Cuttlefish ■ Zucchini ■ Green beans □ Soba dumplings ■ Young sweetfish ■ Eggplant ■ Sea urchin ■ Potato ■ Clams ■ Anago (conger eel) ■ Sakura shrimp tempura □ Soba □ Seiro (cold soba) □ Black soybeans tofu It was my first dinner visit, and the atmosphere was vibrant and wonderful! I loved the eggplant and shrimp heads, but the highlight was definitely the clams! The small pieces of clam meat were packed into the shell and covered with batter, creating a steamed-fried texture. The broth from the clams was perfectly captured by the shell! The Hamana Lake Maizaka seaweed was also excellent. It was my first time trying it, and it was a masterpiece! (^^)The dashi (broth) made with four types of bonito flakes, including cold Mejiro and Sōda-bushi, was delicious, and the soba was equally impressive, leaving me with a wonderfully satisfying feeling after the meal.In Fukuoka, I don’t have much of an image of tempura outside of a few famous casual spots, so I asked the chef for recommendations, and he kindly shared a few places with me.The owner also sweetly said, "Please contact us again," which made me feel warm inside.What should I do? There are so many places I want to return to, even though I won’t be able to come back frequently! (^^)I am truly grateful. Less

A top-notch tempura restaurant, where the quality of the tempura and the final soba are simply irresistible.Located in Ningyocho, this renowned establishment, Tempura Nihonbashi Sonoji, truly deserves its Tabelog Silver status with its high-quality tempura.Each dish is light, aromatic, and maximizes the quality of the ingredients.The course begins with soba, followed by a clam soup and the first flush of tea leaves.From the very start, you can sense the unique atmosphere that defines Sonoji.The classic flow continues with sweet shrimp, Japanese whiting, and squid, all beautifully cooked with a delicate batter that highlights the natural sweetness of the ingredients.Among them, the tempura zucchini left a particularly strong impression.Crispy on the outside and juicy on the inside, the moment you bite into it, the sweetness and aroma burst forth.It’s astonishing how such a simple ingredient can be transformed into something so delicious.Truly exquisite.The course continues with sea bream, green beans, soba dumplings, sandfish, eggplant, sea urchin, potatoes, and clam tempura, all of which are light and enjoyable until the very end.Despite being tempura, there’s a sense of traditional Japanese cuisine in the composition.Every element, from the ingredients to the seasonality, aroma, and aftertaste, is meticulously crafted.And then, the final touch: the soba.This is truly something special.The aroma, texture, and lingering taste of the soba that comes after finishing the tempura are unforgettable.This final dish makes the Sonoji course truly one-of-a-kind.It’s a restaurant known for both tempura and soba, allowing you to enjoy both at a high level.I feel fortunate to experience such high-quality tempura and soba in Ningyocho.A restaurant that truly deserves its Tabelog Silver status.I will definitely return again.It was a great meal. Less

A restaurant where you can enjoy tempura and finish with soba. The tempura comes out in generous portions at a good pace. There are two types of shrimp, and the texture and flavor are controlled by the frying method while keeping the ingredients the same. The tempura has a rich flavor but isn’t heavy, allowing you to truly savor the essence of the ingredients. To finish, we had soba. It might be a bit heavy for those who aren’t used to it, but it was a satisfying course.■ Menu:⚪︎ Appetizer: Soba grains ⚪︎ Clam soup ⚪︎ Tempura: New tea leaves ⚪︎ Tempura: Shrimp ⚪︎ Tempura: Whole shrimp ⚪︎ Tempura: Shrimp heads ⚪︎ Tempura: Shrimp heads ⚪︎ Tempura: Kisu (whiting) ⚪︎ Tempura: Sumi squid with Kakegawa lemon ⚪︎ Tempura: Zucchini ⚪︎ Tempura: Green beans ⚪︎ Tempura: ⚪︎ Tempura: Soba kakiage (tempura fritters) ⚪︎ Tempura: Megochi (sandfish) ⚪︎ Tempura: Sea urchin ⚪︎ Tempura: Potato ⚪︎ Tempura: Clam tempura ⚪︎ Tempura: Anago (conger eel) ⚪︎ Soba: Sakura shrimp and tea kakiage ⚪︎ Soba: Zaru (cold soba) ⚪︎ Tea ■ Duration: 2 years ■ Reservation Difficulty: Difficult I was taken here by someone. ■ Cost Performance: Average Less

【Suitability for Business Meetings】★★★★★【Suitability for Accompanying Guests】★★★☆☆【Private Rooms】None【Smoking】No smoking allowed. Ashtrays are available outside.【Estimated Budget】JPY 40,000 - 49,999 per person【Atmosphere】Only 9 counter seats available. It has a casual vibe, yet the lively atmosphere reflects a strong mentor-mentee relationship.【Recommended Occasion】Ideal for important client meetings. For accompanying guests, the start time is 6:30 PM with a minimum duration of 2 hours, making it unsuitable for reaching Ginza by 8:30 PM.The sweetfish season has begun.On this day, the rare ingredients were silver fish and eggplant.The eggplant, bursting with moisture, was extremely hot but paired perfectly with the tempura dipping sauce. Less

The young sweetfish, known as "Wakaayu," heralds the arrival of spring and summer as it grows. The tempura made from Wakaayu is visually striking and beautifully shaped. You can enjoy the entire fish from head to tail.It has a fragrance reminiscent of watermelon and cucumber, with tender flesh and bones, while the slight bitterness of the innards is a distinctive feature that makes it incredibly delicious!Additionally, summer vegetables such as zucchini, asparagus, eggplant, and corn allow you to savor the natural sweetness that bursts from them!It was a great meal! (^^)P.S. The restaurant is scheduled to relocate to the Tokyo Midtown Nihonbashi, currently under construction, in August.Today's menu: JPY 45,000- Buckwheat groats- Clam and Clear Soup- Sweet shrimp with salt- Opened back- Head- Kisu (Japanese whiting)- Squid- Zucchini- Ginkgo- Kakegawa carrots- Asparagus (tips and stalks)- Soba dumplings- Megochi (a type of fish)- Young sweetfish- Eggplant- Kitamurasaki sea urchin- Gold Rush corn- Kuwana clams- Anago (conger eel)- Sakura shrimp tempura with soba- Zaru soba (cold soba)- Black tofu- Other drinks Less

I was looking forward to visiting Nihonbashi Sonoji! It’s a Tabelog Award Silver winner and a difficult reservation spot. Once again, I had a fantastic two-hour experience! The tempura started with tea leaves from Shizuoka. Of course, we had the classic shrimp tempura, but we also enjoyed rare seasonal mountain vegetables that truly captured the essence of spring. Everything was incredibly delicious and delightful. To finish off, we had both hot and cold soba! I can’t wait for the day I can come back here. Less