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The chef mills his own buckwheat, some of it grown in his own garden, to coax out an aroma that pre-ground flour can't touch. This quiet soba shop in Jingumae serves coarse-ground seiro with a wild, earthy depth that makes the usual lunch-counter bowl feel like a different food entirely. Evenings shift to a prix fixe format with small courses built around buckwheat in forms well beyond the noodle.
The awards strongest first
- Michelin Guide Selected Restaurant
- Eater The 38 Best Restaurants in Tokyo
One number, weighted & current 78
How we scoreThe dishes from the writeups
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Soba miso
“The side dishes, such as soba miso and the wonderfully creamy yuba (soy milk skin), are prepared with equal care.”
Eater -
Yuba
“The side dishes, such as soba miso and the wonderfully creamy yuba (soy milk skin), are prepared with equal care.”
Eater -
Coarse ground seiro
“Coarse ground seiro (soba served on bamboo wicker) is full of wild flavour.”
Michelin Guide -
Tofu soba
“Tofu soba, inspired by staff meals, and hot seiro with hot tsuyu sauce and beaten egg, are unique taste experiences.”
Michelin Guide
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- Noda Fusion Japanese Eat · 82
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- Sushi Ikki Sushi Eat · 69
- bonélan Modern French Eat · 69
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