Tucked into the ground floor of an apartment building two minutes from Shinjuku-gyoemmae Station, SOBAHOUSE Konjiki Hototogisu held a Michelin star in the Tokyo guide for five straight years (2019–2023 editions) for its shellfish-driven shio (salt) ramen, and was awarded a Bib Gourmand in the Tokyo 2025 edition. The shop runs on a numbered-ticket system — once you know how it works, it is easy to plan into a Tokyo trip.

What kind of shop it is

Owner-chef Atsushi Yamamoto opened the shop in 2006. According to the official site, it was listed as a Michelin Bib Gourmand in Tokyo for three straight years from 2015, then received one Michelin star in the 2019 Tokyo guide and held it for five consecutive years through the 2023 edition. Most recently it earned a Bib Gourmand in the Tokyo 2025 edition — its eleventh consecutive year in the guide. It also earned a Bib Gourmand in the Michelin Guide Dubai in 2024, and the official site counts 20 shops worldwide as of 2023.

The stated concept is a bowl you can enjoy "down to the last drop." The shop says it uses more than 70 ingredients, makes its own noodles from 100% Japanese wheat, and serves them in Arita-ware porcelain bowls.

What to order

The signature bowl is the sea bream and clam shio soba (1,350 yen, tax included): a soup of hamaguri clams from Kuwana in Mie and red sea bream from Uwajima in Ehime, layered with a Japanese dashi of premium katsuobushi and kombu, finished with an Inca berry sauce and a porcini duxelles.

The shoyu (soy sauce) soba (1,350 yen) is built on a triple soup — a duck, whole-chicken and beef base plus clam soup and dashi — accented with a house-made black truffle and pistachio sauce. To focus on the house-made noodles from 100% Japanese wheat, try the tsukesoba (dipping noodles, shio or shoyu, 1,400 yen). Variations include shio soba with seasoned egg (1,500 yen) and with braised pork (1,850 yen).

  • Sea bream and clam shio soba — 1,350 yen (tax incl.)
  • Shoyu soba — 1,350 yen (tax incl.)
  • Tsukesoba, shio or shoyu — 1,400 yen (tax incl.)
  • Shio soba with seasoned egg 1,500 yen / with braised pork 1,850 yen (tax incl.)

How the ticket system works — and visiting tips

The shop serves lunch from 11:00 to 15:00 and dinner from 18:30 to 21:00, closed Sundays and Mondays. Numbered tickets (seiriken) are distributed at the shopfront from 9:30 for the lunch session and from 17:30 for dinner; per the official site, once the day's capacity is reached the shop closes early. When capacity has not been filled, walk-ins without a ticket are seated.

Seasonal and temporary closures are posted on the official blog — in 2026 the shop took a summer break from June 23 to 30 and resumed normal service on July 1. Payment methods and the availability of an English menu are not stated on the official site, so check the official website and SNS for the latest information before visiting.