Kamonegi is a small soba specialist in Fremont run by chef-owner Mutsuko Soma, who trained in Japan on soba-making techniques after cooking at Seattle restaurants Harvest Vine and Chez Shea. The kitchen hand-rolls ni-hachi soba daily — an 80% buckwheat, 20% flour ratio that gives the naturally gluten-free buckwheat enough structure to bind — with each day's work producing several rounds of noodles.
Seasonal tempura rounds out the menu alongside duck meatballs and seiro preparations that regularly draw attention from diners, with the shrimp tempura developing a following of its own.
Seating is split between a main dining room and a chef's counter and bar.
Kamonegi has been named to Eater's Essential 38 for Seattle, included on Seattle Met's Best list in 2025, and recognized as a StarChefs Rising Star in 2020. Soma has been named a James Beard Foundation Best Chef semifinalist in 2018, 2019, 2020, and 2023, and a finalist in 2022.
Seasonal tempura rounds out the menu alongside duck meatballs and seiro preparations that regularly draw attention from diners, with the shrimp tempura developing a following of its own.
Seating is split between a main dining room and a chef's counter and bar.
Kamonegi has been named to Eater's Essential 38 for Seattle, included on Seattle Met's Best list in 2025, and recognized as a StarChefs Rising Star in 2020. Soma has been named a James Beard Foundation Best Chef semifinalist in 2018, 2019, 2020, and 2023, and a finalist in 2022.