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A stylish dual-concept restaurant in Kiyosumi-Shirakawa, operated by industrial company Ishikami Co., Ltd. At lunch it becomes Soba Yama no Ue, serving stone-ground, hand-cut buckwheat noodles in both Togakushi-style (thin) and Musashino-style (thick) cuts, accompanied by fresh tuna rice bowls and seasonal small dishes. Come evening, the same polished counter-and-table space transforms into Wayo Kappo Yama no Ue, a Japanese-Western kaiseki restaurant with a curated sake lineup and seasonal seafood sourced from Toyosu Market. Calm, smoke-free interior with counter seats and private rooms available; English menus provided.
Address
3-chōme-6-1 Shirakawa, Koto City, Tokyo 135-0021, Japan
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Hours
TodayLast order: 21:00
Closes soon11:30 – 14:0017:30 – 21:30
MondayLast order: 21:00
11:30 – 14:0017:30 – 21:30
TuesdayLast order: 21:00
11:30 – 14:0017:30 – 21:30
WednesdayLast order: 21:00
11:30 – 14:0017:30 – 21:30
ThursdayLast order: 21:00
11:30 – 14:0017:30 – 21:30
FridayLast order: 21:00
11:30 – 14:0017:30 – 21:30
SaturdayLast order: 21:00
11:30 – 14:0017:30 – 21:30
SundayLast order: 14:00
11:30 – 14:00
Features
Reservations available (dinner only)Non-smokingPrivate rooms available (up to 6 people)English menu availableCredit cards accepted (dinner); cash only (lunch)Wheelchair accessibleCalm, stylish interior with natural woodFamily dining, solo visits, business lunchCounter seats and table seatsA la carte (lunch) and kaiseki course (dinner)
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Menu
* The menu was scanned by a user, not uploaded by the owner. There may be inaccuracies.
Cold Soba
Hot Soba
Rice Bowls
Kappo A La Carte (Evening)
Drinks
Cold Soba
Mori Soba — Thin-Cut Cold Soba
Plain cold soba in Togakushi style, thin-cut with sharp edges and a firm, clean bite. Served with a light dipping broth. Stone-ground Hitachi Akisoba buckwheat, hand-cut by skilled craftsmen.
¥880
Mori Soba — Thick-Cut Cold Soba
Cold soba in Musashino style, thicker noodles with a hearty, robust chew. Dipped in savory broth. Stone-ground domestic buckwheat, hand-cut.
¥880
Tenmori — Cold Soba with Tempura
Cold soba accompanied by a generous tempura platter: large prawn, shishito pepper, and a kakiage mixed fritter of small shrimp, squid, and scallops. The kakiage is crispy and fragrant.
¥1800
Oroshi Soba — Cold Soba with Grated Daikon
Cold soba topped with freshly grated daikon radish served with a refreshing ponzu-style dipping sauce. Light and palate-cleansing.
¥1100
Tororo Soba — Cold Soba with Mountain Yam
Cold soba served with grated nagaimo mountain yam creating a silky, mild topping over the buckwheat noodles.
¥1100
Zaru Soba — Cold Soba on Bamboo Tray
Classic cold soba served drained on a bamboo zaru tray with a side of dipping broth, wasabi, and green onion.
¥950
Curry Dipping Soba
Cold soba served with a warm Japanese-style spiced curry dipping broth. A popular seasonal lunch specialty.
¥1300
Mushroom Dipping Soba
Autumn special: cold soba with a rich warm dipping broth packed with a variety of seasonal mushrooms. Hearty and fragrant.
¥1300
Meat Dipping Soba
Cold soba served with a warm savory broth filled with braised pork or chicken. Hearty and satisfying.
¥1400
Hot Soba
Kake Soba — Hot Soba in Broth
Simple hot soba in a light dashi broth. A clean, classic dish that highlights the noodle's character.
¥880
Tempura Soba — Hot
Hot soba in dashi broth topped with a large prawn tempura. The tempura softens in the broth absorbing the savory flavor.
¥1800
Kamo Nanban — Duck and Leek Soba
Hot soba in a rich duck broth with sliced duck breast and green onions. A classic warming dish with deeply umami broth.
¥1500
Kakiage Soba — Mixed Fritter Hot Soba
Hot soba topped with a kakiage fritter of small shrimp, squid, and scallops in a light dashi broth.
¥1300
Rice Bowls
Hon-Maguro Rice Bowl
Small bowl of rice topped with lightly marinated premium bluefin tuna sourced from Toyosu Market. Rich, clean flavor. A popular lunch companion to soba.
¥700
Hon-Maguro Yamakake Rice Bowl
Bluefin tuna over rice with grated mountain yam (tororo). The yam adds a silky layer to the premium tuna.
¥800
Mentaiko Rice Bowl
Rice topped with seasoned spicy cod roe. A savory, lightly spiced small rice dish.
¥500
Soboro Rice Bowl
Rice topped with fine-minced seasoned meat. A classic Japanese comfort rice dish.
¥500
Sea Bream Rice
Fragrant rice served with sea bream (tai). A refined, lightly seasoned Japanese dish.
¥700
Small Ikura Don — Salmon Roe Bowl
A small bowl of rice topped with glistening salmon roe. Briny, rich, and visually striking.
¥800
Small Kakiage Don — Mixed Fritter Bowl
A small rice bowl topped with kakiage fritter of shrimp, squid, and scallops in a light tentsuyu sauce.
¥600
Kappo A La Carte (Evening)
Hon-Maguro Sashimi
Sliced premium bluefin tuna sashimi sourced directly from Toyosu Market. The restaurant's signature dinner ingredient, served fresh each evening.
¥0
Seasonal Sashimi Platter
Assorted fresh sashimi with seasonal seafood selected from Toyosu Market. Composition changes daily.
¥0
Seasonal Vegetable Tempura
A platter of lightly battered seasonal vegetables fried to a crisp, delicate finish. A recommended evening dish.
¥0
Omakase Kaiseki Course
Chef's seasonal Japanese-Western kappo course (Wayo Kappo Yama no Ue). Features appetizers, sashimi, tempura, and a finishing soba, with curated sake pairings available. Dinner only; average spend 6,000-8,000 yen per person.
¥6000
Drinks
Japanese Sake
A curated rotating lineup of seasonal nihonshu. The restaurant has a dedicated sake menu with multiple selections.
¥0
Shochu
Selection of Japanese shochu spirits available by the glass.
¥0
Wine
Wine selection available at dinner, complementing the Japanese-Western kappo cuisine.
¥0
Sobayu — Buckwheat Cooking Water
Hot water used to cook the soba, served complimentary at the end of a cold soba meal. Pour into remaining dipping broth to drink as a warm, nutty finish.
¥0
Draft Beer
Draft beer available to accompany soba at lunch or kappo cuisine at dinner.
¥0