KAMONEGI

We are a tiny restaurant in Fremont, Seattle specializing in handmade ni-hachi soba noodles and seasonal tempura. Our soba is made with an 80% buckwheat and 20% flour ratio. This is because buckwheat is a seed and has no natural gluten content. The added flour helps to bind the buckwheat and water together to form the delicious soba noodles we serve... Popular in Japan, we hope that someday it will be just as popular here in the US! Our soba is handmade daily by the team here at Kamonegi, with each batch yielding about fifteen orders of noodles. This means the crew is forming, rolling, and cutting at least six rounds of soba a day. Phew, that is hard work! Scroll down to learn more about the magic behind the scenes... Pocket-sized space specializing in handmade soba noodles, tempura other Japanese specialties.

Primary location: Seattle United States