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The name is a philosophy: freshly ground, freshly kneaded, freshly boiled. This is a soba restaurant on the second floor in Azabujuban where the chef, trained in Japanese cuisine and loyal to Toyama ingredients, cuts 100% buckwheat noodles with the kind of precision worth watching. A small spread of dishes arrives before the soba itself, including buckwheat galettes with tuna and caviar. The champagne list is longer than you'd expect, and nobody seems to mind.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Soba
“an assortment of delicacies served before the soba, which is are slender, cleanly cut 100% buckwheat noodles”
Michelin Guide
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