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.
Tips from diners
Request this as your final course. The delicate sweetness is the perfect ending. If included in a lunch set, don't skip it.
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.
Tips from diners
This is the signature — don't skip it. The walnut sauce is house-made and creamy. Dip the noodles fully before eating. The final slurp of noodle and walnut creates a complete flavour.
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.
Tips from diners
The broth is rich but delicate — taste it on its own first, then dip noodles. The richness paired with the firm noodles is perfectly balanced.
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 refined approach.
Kawakami-an began in Karuizawa, Nagano—Japan's prime buckwheat region—and brought its expertise to Tokyo. The soba uses two parts wheat flour and eight parts buckwheat, coarsely ground for a textured, firm noodle. The signature walnut sauce is creamy white, made from walnut paste and stock. The calm, elegant izakaya setting in Azabujuban reflects Japanese culinary refinement with attentive service and an impressive wine list.
Lunch sets are excellent value — starting at 1,900 yen with four appetizers, soba, tempura and dessert. Much better value than ordering à la carte. Lunch service is 11:00-16:00.
Azabujuban is a quiet, upscale neighborhood. The restaurant fills quickly for dinner. Book ahead, especially for weekends. Last order is 21:30.
This restaurant's soba comes directly from Nagano, Japan's buckwheat heartland. The noodles are coarser and firmer than typical Tokyo soba — you'll taste the difference immediately.
The atmosphere is refined and calm — very different from casual ramen shops. The service is attentive and the setting elegant. Bring someone to impress.
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