Best Dishes at Kawakami-an

A Japanese-style almond tofu made from apricot kernel milk and sugar. Unlike dense Western versions, this is delicate and soft, almost silky on the palate. Subtly sweet without being cloying, it serves as a perfect palate cleanser after soba. Often included in lunch sets.

Kawakami-an's signature dish. Cold buckwheat noodles made from Nagano flour are served with a creamy sauce made from walnut paste and stock, filled with finely crushed walnuts. The earthiness of the noodles contrasts beautifully with the nutty, creamy sauce. This is the dish that defines the restaurant.

A set combining Kawakami-an's famous soba with light, crispy vegetable tempura. The vegetables vary seasonally but typically include eggplant, sweet potato, mushroom and capsicum. The tempura provides textural contrast and richness to balance the delicate noodles.

Cold, firm buckwheat noodles paired with a separate serving of hot duck broth. The contrast of temperatures and the richness of the duck broth against the delicate noodles exemplifies Japanese cuisine balance. The duck meat is tender and lightly seasoned, allowing the broth's umami to dominate.

A refined tempura dish showcasing wagyu tenderness. Thin wagyu slices are placed between two pieces of crispy lotus root and deep-fried briefly. The result is tender, sweet wagyu contrasted with a satisfying crunch from the lotus. A dish that exemplifies Kawakami-an's sophisticated approach.