Hamacho Kaneko

After training for 10 years at legendary Kagurazaka soba shop Ishiusubiki Teuchi Kyorakutei — itself a regular feature in the Michelin Guide, first receiving a star, and later a Bib Gourmand — Chef Kaneko Yasushi started his own soba shop in Hamacho. And just like his master, it didn’t take him long to be featured in the Michelin Guide Tokyo himself, picking up his own Bib Gourmand in the 2017 edition, an accolade that he has held consistently to this day. The excellence of the noodles and tempura at Hamacho Kaneko definitely bear the hallmarks of Chef Kaneko’s training at Kyorakutei, but his personal touches are what make the difference. The buckwheat that makes up his soba is sourced primarily from the Aizu-Yanaizu region in Fukushima Prefecture and Iwase Village in Ibaraki Prefecture, both renowned for the quality of their buckwheat. Chef Kaneko then personally grinds the buckwheat in-house. Smooth and firm, it goes especially well with the perfectly-fried seasonal tempura. And speaking of seasonal options, visitors are spoilt for choice when it comes to the menu. While the sake rotates on a semi-regular basis, there are no less than 13 options available at any given time, with the majority hailing from Aizu in Fukushima. The food menu is no less extensive: a great lover of appetizers and otsumami (drinking snacks), Chef Kaneko makes sure that guests can choose from at least 30 at any given time. Michelin Guide: 2017 - Bib Gourmand