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A soba shop tucked inside a sake brewery, where the water used to brew rice wine also goes into the noodles. The neighborhood name translates loosely to "pure water town," which tells you most of what you need to know. The chef hand-grinds buckwheat in a stone mortar and makes the noodles entirely from buckwheat flour. Order the mizusoba, noodles dipped in cold water alone, which is apparently how farmers tested a harvest and how you'll understand the point of all that grinding.
The awards strongest first
- Gault&Millau 2 Toques
- Michelin Guide Selected Restaurant
One number, weighted & current 79
How we scoreThe dishes from the writeups
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Mizusoba
“Pure flavour is best conveyed in the ‘mizusoba’, soba dipped in nothing but cold water – the same way farmers would gauge the quality of their harvests.”
Michelin Guide
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