Sobakappo Kurata

  • Soba

About: Restaurant/shop Information

The owner trained himself at Kamiya, which is a well-known restaurant, and independently opened Sobakappo Kurata in 2014. Aizu no Kaori buckwheat is used for soba because its fragrance and taste overwhelms those of others, according to the owner. The owner maintains connections with Fukushima producers and cherishes the connections he has had since his training days. As shown in the appearance of the restaurant, this is a place offering authentically delicious Japanese cuisine.

[Interviewer comments]
There are some customers who feel uneasy about foods and products made in Fukushima. Therefore, the owner is more interested in, and particular about food safety than others. The owner’s attitude of motivation of curiosity is valuable. The owner is thinking of doing demonstrative cooking classes and creative cuisine in collaboration with Fukushima producers.

Restaurant/shop name Sobakappo Kurata
Address 3-2-18 Koyama, Shinagawa-ku
Contact information 03-5773-1268 050-5890-6379(exclusive line for reservation)
Nearest station Musashikoyama Station on the Tokyu Meguro Line
Opening hours Tuesday through Friday/day immediately preceding national holiday: 5:30 a.m. thorough 11:00 p.m. (Last order 10:30 p.m.)
Saturday, Sunday, and national holiday: Lunch: 11:30 a.m. through 2:00 p.m.; Dinner: 5:30 p.m. through 11:00 p.m. (Last order 10:30 p.m.)
Closed Monday (open when Monday falls on a national holiday/the following Tuesday is off)
Average price Lunch: ¥1,000-; Dinner courses: ¥8,000- (a la carte: ¥600-)
Webpage information HP:
http://sobakappoukurata.jp/
Tabelog:
https://tabelog.com/tokyo/A1317/A131710/13166182/

*This restaurant information is valid as of March 2020.

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