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The chef grinds two different unpolished buckwheat grains together by hand, adjusting for moisture before the noodles are made, which tells you how seriously this soba shop takes its business. The result comes as cold seiro with a katsuobushi-forward dipping broth or as hot kake, both clean and precise. Side dishes lean into old soba-shop classics. The Michelin Guide awards it a Bib Gourmand, and the quiet Setagaya address keeps the room unhurried.
The awards strongest first
- Michelin Guide Bib Gourmand
One number, weighted & current 74
How we scoreThe dishes from the writeups
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Pacific herring simmered for days
“Side dishes are soba-shop favourites, such as Pacific herring simmered for days or seafood and buckwheat flour wrapped in nori and deep-fried.”
Michelin Guide
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The neighbors closest first
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- Quatre Vingt Douze Contemporary French Eat · 69
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