Nihombashi Sonoji

Shizuoka-born Toshiyuki Suzuki follows his roots in tempura and soba. His choice of Nihombashi as a location stems from its pedigree as a place where both these traditions blossomed. Sobagaki (buckwheat flour mash) is served between dishes of tempura; soba ends the meal. Suzuki takes pride in offering fish and other bounty of Suruga shipped directly from local fishmongers and farmers in Shizuoka.

Shizuoka Roots: A Regional Tempura-Soba Experience

• Nihombashi Sonoji sources as much as possible from Shizuoka: Suruga Bay seafood, farm-fresh vegetables, venison, tamatori mushrooms, and even the tempura sauce and soba noodles are made in Shizuoka, creating a strong prefectural theme.

The Soba Artisan's Touch: In-House Handcrafted Noodles by the Owner

• The owner hails from a family of soba artisans and crafts the soba noodles himself, a standout feature given his background in both soba and tempura.

Finish-With-Soba Motto and Sakura Shrimp Kakiage Highlight

• The restaurant's motto on the noren is "After having tempura, finish with soba," and Michelin notes the soba is topped with kakiage of sakura shrimp, called the jewel of Suruga Bay, offering a unique concluding moment to the meal.

Signature Ingredients

• Shizuoka-sourced ingredients (Suruga Bay seafood, seasonal vegetables, venison, tamatori mushrooms): The restaurant emphasizes ingredients sourced from Shizuoka to reflect the land's bounty; Suruga Bay seafood and vegetables from local farmers highlight seasonality and natural flavors. Venison from Shizuoka forests and tamatori mushrooms from mountain foothills contribute distinctive protein and fungi.
• Buckwheat soba from Shizuoka: The soba noodles are handmade by the owner using buckwheat grown in Shizuoka; finishing with soba after tempura is a signature progression that ties the meal to its regional terroir.
• Sakura shrimp kakiage (Suruga Bay sakura-ebi): A kakiage topping featured on the soba course; described as the 'jewel of Suruga Bay,' adding a sweet, umami lift and textural contrast to the noodles.
• Suruga Bay and Shizuoka-seasonal vegetables used in tempura: The tempura highlights vegetables shipped directly from Shizuoka farmers and seafood from Suruga Bay, fried in a light batter to showcase natural flavors.
• Shizuoka tempura sauce: The dipping sauce for tempura is produced in Shizuoka, reinforcing regional identity and balance with the crispy fry.