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Kamonegi is a small restaurant in Fremont, Seattle, known for its seasonal tempura and hand-made ni-hachi soba noodles. They use 80% buckwheat and 20% flour to make the soba. This is because buckwheat is a seed and is naturally gluten-free. The buckwheat and water are combined to create the delectable soba noodles they offer, with the aid of additional flour. The staff at Kamonegi makes soba daily, with each batch producing roughly fifteen orders of noodles. This indicates that at least six rounds of soba are being formed, rolled, and sliced daily by the crew.
Kamonegi serves different kinds of sake as well as non-alcoholic drinks. The N/A list includes the homemade Ume Shirley Temple and Mugicha or Cold Barley Tea.
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