5 walking spots tagged “Soba”. Near 新日本橋駅 and 4 other areas.
A soba restaurant that has kept its noren flying in Nihonbashi for over 120 years. Its soto-ni soba — 10 parts buckwheat flour to 2 parts wheat flour — is kneaded by the traditional foot-treading method. The house specialty is curry nanban, and the kurobuta pork dipping-curry seiro (¥1,815) is also popular. There is a full soba tasting course as well as horigotatsu sunken-table seating on the 3rd floor.
A long-established soba restaurant founded in the late Edo period, based in Nihonbashi since 1869 (Meiji 2), and the birthplace of tenzaru and tenmori. It offers two kinds of soba: “zaru,” made from sarashina flour bound with egg, and “mori,” made from whole-ground buckwheat flour. The tenmori (¥2,200) comes with a kakiage fritter of small shrimp and small scallops served in warm dipping broth. Tamagoyaki ¥880.
A Shinshu (Nagano) cuisine restaurant whose main branch is in Matsumoto. The signatures are juwari soba (100% buckwheat noodles) made with stone-milled Shinshu buckwheat flour, and sanzoku-yaki (¥1,900), a Matsumoto local dish of twice-fried chicken thigh. Organic vegetables and meat are shipped directly from producers in Nagano, and local Shinshu sake is served.
A soba restaurant in Gokurakuji. Lunch 11:30–last order 14:30; dinner 17:30–last order 20:30.
A hand-cut soba restaurant in Yuigahama, housed in a renovated traditional house from the early Showa era. Enjoy Edomae-style nihachi soba made with carefully selected buckwheat flour, along with à la carte dishes that make the most of local ingredients.