- EAT & DRINK
- JAPANESE FOOD
- more japanese food
- AWAYAICCHOU (New! 10/8)
- Price:
somen noodle dishes from ¥1050
- Address:
- 3 Chome-20-12 Nishiogikita, Suginami, Tokyo
- Distance from Station:
- 1 minute on foot from JR Nishi-Ogikubo Station, North exit
- Open:
- Tue – Fri 11:30am – 3:30pm (last order 3:00pm) and 5:00pm – last order 9:00pm / Sat 11:30am – last order 9:30pm / Sunday & holidays 11:30am – last order 8:00pm (Closed Mondays)
- Website:
- https://awayaicchou.info/ (external link)
- Communication:
- Most staff speak Japanese only, English speaking staff sometimes available
- no-smoking
AWAYAICCHOU (New! 10/8)
A Culinary Journey to Tokushima
[published October 2024]
In the vibrant neighborhood of Nishi-Ogikubo, Awayaicchou offers a unique culinary experience focused on specialty somen, very thin Japanese noodles usually served cold, and other cuisine from the Tokushima area in Japan. This charming restaurant is managed by two passionate women, bringing the authentic flavors of Tokushima, the area on the Shikoku island renowned for its Awa-Odori dance festival, to Tokyo.
As you step inside, you’ll be greeted by a warm and inviting interior, featuring rich wooden décor and distinctive stamped metal lampshades hanging from the ceiling. The layout includes a bar with seating in front of the open kitchen and several tables for couples or larger groups.
Awayaicchou’s menu celebrates the rich food culture of Tokushima, with a focus on their delicious dashi stock—a key element in Japanese cuisine. The dashi, made from a savory blend of katsuo (bonito flakes), niboshi (dried sardines), shiitake mushrooms, and kombu (kelp), adds depth and umami to the dishes. Sudachi, a Japanese citrus fruit from the region, is prominently featured, enhancing dishes like sudachi somen and a refreshing sudachi soda. Although somen is typically enjoyed cold in the summer season, you can also get delicious hot somen, like the soy milk chicken breast somen. Somen makes for a healthy alternative to ramen with its often oily broth, and the menu at Awayaicchou is full of healthy choices.
The restaurant also highlights Tokushima’s famous wakame seaweed, known for its distinctive, chewier texture due to the region’s strong whirlpools and currents. This unique ingredient adds a special touch to the dishes, offering an authentic taste of Tokushima’s culinary heritage.
Decorated with memorabilia from the Tokushima area, Awayaicchou offers an exceptional dining experience where it’s not uncommon to get to know the other diners due to the compact and charmingly snug space. While the staff does not speak English, the welcoming atmosphere ensures that all guests can enjoy the flavors of Tokushima.
ACCESS
writer: Joel
photographer: Fukuyama
