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  1. 広尾はしづめ
  2. 広尾はしづめ
  3. 広尾はしづめ

Time Out says

Quietly opened on a Hiroo back street in spring 2012, Hashizume is run by one of Tokyo's top noodle-making companies, which serves many of the city's finest hotels and restaurants. The menu is changed daily, but the five varieties of flawless, hand-kneaded Chinese-style noodles are always worth sampling. Our lunchtime excursions have seen creations like aemen (like tsukemen, but with the toppings and noodles mixed together) with a white mapo dofu sauce, steamed chicken and tofu skin (yuba), and warm ankake (starch-thickened soup) noodles with shrimp and tomato wrapped in an omelette. Whatever the toppings or sides, Hashizume's signature katsuobushi (bonito flakes) broth shines through, making for a heavenly match with the chewy noodles. You can customise the amount and style of the noodles at no extra cost during the day. At dinner, the formality level is turned up quite a bit – expect to pay around ¥5,000 to ¥7,000 for a Chino-Japanese fusion meal, enjoyed either at the six-seat counter, at one of the small tables or in the one private dining room on the premises.


2F, 5-16-10 Minami-Azabu, Minato-ku
Hiroo Station (Hibiya line), exit 1
Opening hours:
11.30am-3pm (last orders 2.30pm), 6pm-10.30pm (9.30pm) / closed Sun
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