Tomihachi
トミハチ
Roppongi · Izakaya
Tomihachi opened mid-April 2026 in Shimbashi — a Kagawa-prefecture creative izakaya around an irori (hearth) where seasonal vegetables and fish grill in front of you. The closer is a Sanuki udon, finished firmer than the Tokyo standard. Owner from Kagawa, ingredients flown in. 5 min from Shimbashi, ¥4,000–7,000.
As seen on Instagram
How to visit
- Address
- 5-5-2 Shimbashi, Minato-ku, Tokyo (東京都港区新橋5-5-2)
- Hours
- Mon–Sat 17:00–23:00
- Price
- $$$
- English (?)
- Limited
- Reservations
- Required
Place data via Google Maps
First-timer tips
- Best for
- Kagawa-cuisine fans and izakaya lovers wanting irori-grilled fish, seasonal vegetables, and a closing Sanuki udon in a tucked-away hideaway
- Avoid if
- Walk-ins, English speakers (non-English-friendly), and groups wanting a quick meal — reservation required, 5-min walk from station
- Nearby pairing
- Pair with Ginza Shiraishi Bettei (10 min northeast)
What makes it special
Tomihachi is a fresh-Kagawa-creative izakaya — opened mid-April 2026 in Shimbashi by a Kagawa-prefecture chef, with the irori (sunken hearth) as the visual centerpiece. Fish and seasonal vegetables grill on a rack over charcoal in front of you; the cooking is slow and the conversation builds around the smell. Budget ¥4,000–7,000 per person for dinner.
The closer is the Sanuki udon — Kagawa-prefecture’s signature wheat noodle, served at Tomihachi at the end of the meal as the udon-restaurant-grade chewy noodle that closes most Kagawa meals. ¥980 for the closing bowl, but it’s the dish you’ll remember.
How to visit
A 5-minute walk from Shimbashi Station (JR / Ginza line / Asakusa line) on the Karasumori-side. Hours are Mon–Sat 5pm–11pm. Reservations strongly recommended — call 03-6432-0889 or book ahead, as the restaurant has been on Shimbashi food press lists since opening.
FAQ
What's the irori?
A traditional Japanese sunken hearth — a square pit cut into the floor with a charcoal fire in the center. Fish and vegetables go on a grill rack above; the smoke and char are integral to the cooking style. You sit around the irori and watch the chef work.
What's 'Kagawa style'?
Kagawa is Japan's udon prefecture — the closing dish at Tomihachi is a Sanuki-style udon with notably firm, chewy noodles. The seasonal vegetables (e.g., bamboo shoots, tomatoes) and fish (e.g., daily white-flesh) are also Kagawa-sourced.
Will it stay this accessible?
Probably not. Opened 4/15/2026 and the buzz is real — Shimbashi food press has it as one of the season's predictable hits. Reserve early.