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Negima
Japanese
A basement dining room in Toshima devoted to a single dish: negima-nabe, a tuna and spring onion stew with shogunal roots that most Tokyo restaurants stopped bothering with long ago. The chef revived it from Edo-era recipes, no kombu, no mirin, and uses toro where a lighter hand would swap in something cheaper. The meal closes with rice finished in the pot's broth. The Michelin Guide awarded it a Bib Gourmand.
The awards strongest first
- Michelin Guide Bib Gourmand
One number, weighted & current 74
How we scoreThe dishes from the writeups
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Negima-nabe
“Negima-nabe, a tuna and spring onion stew, is a tradition handed down since the days of the shoguns.”
Michelin Guide -
Pepper rice
“The meal ends with ‘pepper rice’, a dish of fresh-cooked rice seasoned with broth from the pot and pepper.”
Michelin Guide
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