Akishima, Tokyo, Japan｜Fukuhana Akishima

A gem of Tokyo‘s Izakayas for me. Starting from the chef who takes the artist approach to food preparation to ingredients, filtered water and taste. And delicious soba, soba tea and ice cream to top it off. Not to mention the exquisit choice in cups, bowls, plates and sake cups. We will come again!

7 counter seats and 3 table seats (1 tatami room). There is a handmade table at the entrance. Acrylic boards are placed on the seats, CO2 concentration meters and fans for ventilation are placed, indicating that coronavirus countermeasures are being taken firmly. The owner is a former French chef. The proprietress is a sake master who learned how to make hand-made soba at Sorakutei. If you look into it, you'll find that they usually have a wide variety of menus, and there are many great dishes to go with alcohol. I wanted to try the dashi omelet and cashew nut soba... I look forward to visiting you next time!

If I dare to express it simply, the food is delicious, the alcohol is delicious, and the general and proprietress are very nice people. The general's dishes are like a surprise box for me who can't cook, but they are all very delicious. There are sakes collected by the owner and proprietress.