Kamonegi

“Absolutely incredible! We opted for the tasting menu with sake pairing, and even the simpler dishes were bursting with flavor. Everything was beautifully presented, and each sake pairing was spot on with the corresponding dish. Highly recommend the Tomato Kimchi soba if it’s available! We will be back for sure.”

“I visited Kamonegi after hearing that they make soba in a traditional Japanese style. It’s a fairly popular place and reservations can be difficult, so I went in with high expectations. The exterior and interior both have a very authentic Japanese atmosphere. The ambiance is definitely one of the strong points of the restaurant. Before the meal, they serve a small cup of pumpkin soup in a wooden cup that looks like a sake cup. It was actually very good and worked nicely as a light starter. For appetizers, I ordered Foie Gras Tofu and Uni Shiso Bomb. The Foie Gras Tofu was my first time trying it. To me, it tasted somewhat like cream cheese mixed with soy sauce. Personally, it wasn’t something I would recommend. The Uni Shiso Bomb was better. It’s a crispy fried shiso leaf topped with Hokkaido uni, ikura, and wasabi. The flavor was clean and light. For soba, we ordered Ten Zaru and Kamonegi Seiro. Both are served with cold soba noodles that you dip into broth. Ten Zaru comes with cold dipping sauce and vegetable tempura. Kamonegi Seiro comes with a warm duck broth with slices of duck. Maybe my expectations were too high, but honestly I didn’t feel anything particularly special about the dishes. However, the soba noodles themselves were noticeably firm and well-made. Halfway through the meal, we ordered Eggplant tempura as well. It tasted exactly like what you would expect from eggplant tempura. For dessert, we had Hojicha Rice Pudding and Sake kasu bayleaf ice cream. The hojicha rice pudding didn’t really have much hojicha flavor. It reminded me more of warm oatmeal with chopped apples and sugar. The highlight of the meal for me was definitely the Sake kasu bayleaf ice cream. It was very aromatic and delicious. This place is well-known and it took some effort to get a reservation, but personally I probably wouldn’t come back. Parking: Good luck.”

“Last minute dropped in with friends, got accommodated to sit in. Unfortunately, overall the tasting menu is unsatisfying. Asked for adding more pickles, ended up getting charged with an additional order. The sake bottle price was premium due to a misunderstanding of the price if it's glass or bottle.”

“The restaurant is small and noisy, but the food is good. Shrimp tempera is very good! It is the best shrimp tempura I have ever had! The shrimp is fresh. The fried skin is thin and crispy. The dipping sauce is also wonderful with a little plum flavor. The uni shiso tempera is also very good! But we didn’t enjoy the soba too much. The dunk meat has good flavor and texture, but the dipping soup is very salty. Chawamushi is good with lots of flavor and soft steam egg. They add 20% tips BEFORE tax on the check.”

“Came here and we ordered the chawanmushi, tempura shrimp, the warm duck breast soba, and the beef sukiyaki dipping soba. On taste alone this restaurant is pretty good - the tempura shrimp was large and the coating wasn’t too thick. The sukiyaki beef soba was very flavorful - I would say the soup is on the salty side, but overall good. The duck warm soba was also good - especially the duck tsukune was very good. The duck meat wasn’t gamey at all. Also, they serve you a small shot of dashi before dinner which was pretty tasty. Aside from the taste, the price is expensive - soba bowls average $25-27, and some are $30/bowl. And the portions aren’t big - you will not feel satisfied after just a bowl of the soba. Also, not sure why there is a mandatory 20% surcharge on every bill. The service here wasn’t anything memorable. But to be fair, our server that night also had a lot to do - he had to take our order, bring the food, make cocktails for another table, and then also take our payment. Overall, I feel that their prices and tip policy would hold me off a second visit.”