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お気に入りGinza Natsuno Chopsticks in Action: Nihonbashi SONOJI
Tempura that captivates.
Soba that completes the meal.
Nihonbashi SONOJI and Their Classic Tempura Chopsticks
This time, we had the pleasure of visiting Nihonbashi SONOJI, a renowned restaurant specializing in tempura and soba, to speak with the owner and chef, Mr. Toshiyuki Suzuki.
A Beloved Restaurant for Over 20 Years – True to Its Craft
Natsuno: Thank you very much for taking the time to speak with us today. To begin, could you please tell us a bit about your restaurant?
Mr. Suzuki: It’s my pleasure. We opened here in Nihonbashi on April 10, 2002—so it’s been over 20 years now.
Natsuno: That longevity is a testament to how deeply your customers appreciate your cuisine. If you had to sum up your food concept in one phrase?
Mr. Suzuki: Tempura first, soba to finish—that’s our style.
We fry each tempura item one by one using seasonal ingredients, and then finish the meal with soba noodles sourced from select regions across Japan.
Natsuno: So each dish is crafted with care and attention?
Mr. Suzuki: Exactly. The ingredients take center stage, so we don’t overcomplicate things. By serving freshly fried tempura and firm, handmade soba, we naturally arrived at this approach.
Custom-Made, Traditional Tempura Chopsticks
Natsuno: How did you first come to know about our shop?
Mr. Suzuki: It was through a friend who said, “If it’s Natsuno, they can even make unusual chopsticks.”
Natsuno: I appreciate that very much. I believe you were looking for a pair of traditional-style tempura chopsticks at the time?
Mr. Suzuki: That’s right. You don’t see that type much anymore, so I figured it’d be hard to find something ready-made. Having them custom-made was a huge help.
“No Warping – You’ll Understand Once You Use Them”
Natsuno: Now that you’ve been using them, how do they perform?
Mr. Suzuki: The material is excellent, so the chopsticks don’t warp at all—and that’s critical. Even a slight bend can affect how they interact with hot oil. These are extremely easy to use, and I’ve grown really fond of them.
Natsuno: We’re truly glad to hear they’re serving you well as a professional tool.
“I Might Ask Again” – The Comfortable Distance That Works
Natsuno: Is there anything you’d like to see from Ginza Natsuno going forward, or any specific type of chopstick you wish existed?
Mr. Suzuki: Not particularly… but I imagine I’ll ask again if the need arises. I’ll be counting on you then.
Natsuno: Absolutely—please don’t hesitate to reach out anytime.
📍 Nihonbashi SONOJI
2-22-11 Ningyocho, Nihonbashi, Chuo-ku, Tokyo 103-0013
Tel: 03-5643-1566
Toru Minemura
▹ Food Service
▹E-commerce
▹International Client Relations
Editor’s Note:
Thank you again, Mr. Suzuki, for generously sharing your time and insights.
It was a powerful reminder that chopsticks, when truly made for professionals, become more than tools—they become a part of the chef’s craft. We remain committed to creating chopsticks that meet the exacting needs of culinary artisans across Japan and beyond.