Turns out it has a michelin star and serves up some of the best soba in Japan. We sat down for lunch and asked for the chef to choose for us (we couldn’t read the menu…)
First up some stunning tempura – the prawn was immense and the batter light and crispy.
the soba are handmade in the open kitchen just before they’re cooked – after making up the dough it’s flattened out into long sheets and then the noodles are all cut to the same length and thickness using a wooden multi-pronged knife-like contraption.
the soba noodles at Bonzo were perfectly chilled and nice and stringy, not clumped together or too soft and were the perfect accompaniment for the tsuyu dipping sauce/duck broth – the whole restaurant was drowned in the sound of people getting their full slurp on the go (you get used to it)
the remaining broth / tsuyu was then mixed with the leftover water from cooking the soba and served up alongside some miso.
bout £15 each, absolute winner.