Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Tsumakoizaka Keigo
(妻恋坂 けい吾)- Nearest station：
- Categories：
-
- Budget：
-
- Fixed holidays：
- Sunday、Public Holiday
Restaurant information
Details
| Restaurant name |
Tsumakoizaka Keigo
|
|---|---|
| Categories | Japanese Cuisine、Soba (Buckwheat noodles)、Tempura |
| Phone number (for reservation and inquiry) |
03-6803-0817 |
| Reservation Availability |
Reservations Only
キャンセル料 当日100% |
| Address |
東京都文京区湯島3-10-10 吉澤ビル 1F |
| Transportation |
3 minutes walk from Suehirocho Station 3 minutes walk from Yushima Station 221 meters from Suehirocho. |
| Opening hours |
|
| Budget |
￥15,000～￥19,999 |
| Budget（Aggregate of reviews） |
￥10,000～￥14,999￥3,000～￥3,999
|
| Method of payment |
Credit Cards Accepted （VISA、Master、JCB、AMEX、Diners） Electronic money Not Accepted QR code payment Not Accepted |
| receipt |
Invoice-compliant receipts can be issued Registration NumberT9810225143707 *For the latest registration status, please check the IRS Invoice System Qualified Invoice Issuing Business Publication website or contact the restaurant. |
| Table money/charge |
無し |
Seats/facilities
| Number of seats |
16 Seats （ 8 seats at the counter, 2 seats for 4 people at each table） |
|---|---|
| Private dining rooms |
not allowed |
| Private use |
OK Up to 20 people |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
not allowed There is a paid parking lot nearby. |
| Space/facilities |
Comfortable space,Wide seat,Counter |
Menu
| Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Wine,Particular about Japanese sake (Nihonshu) |
|---|---|
| Food |
Particular about fish |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| With children |
* Anyone aged 12 or over who can eat the same course as adults |
| Dress code |
Please refrain from coming to the store wearing excessive perfume. |
| The opening day |
2016.4.11 |
| PR for restaurants |
A counter-style restaurant where you can enjoy seasonal kaiseki cuisine and homemade 100% buckwheat noodles.
A counter-style restaurant where the food is prepared right before your eyes and enjoyed with all five senses. Starting with seasonal kaiseki cuisine, you can enjoy carefully prepared tempura, homemad |
Located a short walk from Yushima Station, this restaurant is still new, spacious, and very clean. It is run by a handsome chef and a beautiful proprietress. Both are gentle and cheerful. Below are some of the things I remember... We started with a salad of handmade Kishimen noodles, with a small amount of soup made from Udo and grated yam. I was surprised to learn that not only the soba noodles but also the Kishimen noodles are handmade, as the chef seems to have recently become obsessed with Kishimen noodles. Soba kaki. Served wrapped in nori seaweed. I recommend taking the first bite with salt and the second with soy sauce. The sashimi is halfbeak and grouper. It is accompanied by ankimo (monkfish liver). The bowl is made of soba noodles. It is accompanied by tsukune (chicken meat) made from Soushu Kohakudori chicken. The broth is rich. The soba noodles are Mashiko soba. I thought I had heard the name Soshu Kohakudori somewhere before, but it turns out to be a brand of chicken used at a Soup Curry restaurant called "Huchitori Curry" in Kamikitazawa. The first Tempura dish was bigfin reef squid. It was cut thickly so it had a nice bite, but the inside was moist and juicy, and it was cooked just right, which was very good. Next came a dish that seems to be the specialty of this restaurant. It was a hand-rolled version of tempura musubi, with red vinegar rice, pickled vegetables, and shrimp, all half-wrapped in seaweed. By the way, I had sawara instead of shrimp. After that, I had cod sprouts, cod milt, snap peas (which they said were deep-fried at a low temperature), shiitake mushrooms, and conger eel. The conger eel was cut into three pieces, one of which was clawed. I guess the idea was to enjoy the three different flavors by eating the last two with salt and tempura sauce. After that, we moved on to the final dish. First, we had hiyamugi. This was very delicious. I don't eat a lot of hiyamugi noodles on a regular basis, so I can't compare it to other noodles, but it had a firm texture, sweetness, and strong flavor. I had the soba noodles with broth, which was also good (unfortunately, my soba experience is such that I can only describe it as "delicious"...). They gave me extra large portions of both the hiyamugi and soba noodles. I felt that this was a restaurant with very high quality Noodles, including kishimen, hiyamugi, and soba.