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A soba shop in Shimochiai where the chef works exclusively with Japanese-grown buckwheat, milled and cut to suit whatever the day's grain demands. The thickness and serving temperature shift batch to batch, and the wickerwork tray comes out when the sourcing calls for it. It's old-school in spirit but quietly obsessive in practice, the kind of neighborhood spot that earns a Michelin Bib Gourmand by refusing to treat any two bowls as identical.
The awards strongest first
- Michelin Guide Bib Gourmand
One number, weighted & current 74
How we scoreThe dishes from the writeups
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100% buckwheat juwari soba
“the chef devotes himself to his 100% buckwheat juwari soba”
Michelin Guide
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