MICHELIN Guide Japan
Tohakuan Karibe
- 4-23-19 Kasuya, Setagaya-ku, Tokyo, 157-0063, Japan
- 1,000 - 4,000 JPY • Soba
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MICHELIN Guide Japan
Tohakuan Karibe
- 4-23-19 Kasuya, Setagaya-ku, Tokyo, 157-0063, Japan
- 1,000 - 4,000 JPY • Soba
MICHELIN Guide’s Point Of View
The owner-chef purchases unpolished buckwheat, selected for its fragrance and freshness, from farmers in Niigata and Nagano. He grinds it himself to make seiro and inaka soba. Both are thin-type noodles, ensuring that they go down smoothly. The dried bonito-flavoured sauce complements the soba well. He wants customers to enjoy appetisers too, so offers all sorts of shuko, including miso-grilled shrimp and stir-fried zenmai.
- = Bib Gourmand: good quality, good value cooking
