The story
In a quiet basement just minutes from Otsuka Station, Negima brings back a dish that once defined the tables of old Tokyo: negima nabe. This is not the familiar yakitori skewer – it is a simmered pot of fatty tuna and sweet leeks, slowly cooked in a bonito-based sake broth until tender. A final sprinkle of freshly crushed black pepper lifts both aroma and flavour. It is a taste of Edo-era simplicity, and it is the restaurant’s sole focus.
The eight-seat counter is run by an okami – the female owner – who prepares and portions the nabe right in front of guests. The space is small, warm, and intimate. Beyond the signature pot, the menu offers a few Edo-inspired sides: a house-smoked platter and a fluffy egg dish called Tamago fuwafuwa, both made with the same restraint that defines the main event. The sake list is curated to match, with standouts like the aromatic, dry-yet-mellow Kuzuryu.
In 2026, Negima received a Michelin Bib Gourmand – an award that honours good quality cooking at a reasonable price. It is a fitting nod to a restaurant that revives a nearly forgotten dish without fanfare, letting the broth and the okami’s steady hand speak for themselves. For anyone seeking a genuine taste of Tokyo’s culinary past, this counter is a rare find.
Recognition
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