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A soba shop on Mejiro Street, with a name borrowed from the road's old title. The thin seiro soba arrives on a wicker tray, made from buckwheat alone, while the inaka version is stone-ground grain by grain with a pestle and mortar, which you can taste. Small appetisers, shrimp grilled in miso or herring simmered for days, show how seriously the kitchen takes the part before the noodles. The Michelin Guide awards it a Bib Gourmand, and a quiet Nakano-ku afternoon makes a good excuse to find it.
The awards strongest first
- Michelin Guide Bib Gourmand
One number, weighted & current 74
How we scoreThe dishes from the writeups
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Seiro soba
“Delicately thin seiro soba, made purely from buckwheat served on a wicker tray, offers a pleasing finish.”
Michelin Guide -
Inaka soba
“Inaka soba is stone-ground by hand, one grain at a time using a pestle and mortar, and delivers a rich, deep flavour.”
Michelin Guide -
Herring fillet
“herring fillet simmered slowly over several days”
Michelin Guide
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