Most of the soba shops at Jindaiji make their noodles to the traditional nippachi ("two-eight") formula, adding two parts of wheat flour to eight of buckwheat. The natural gluten in the wheat flour binds the buckwheat flour together, so the noodles do not fall ...
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Do not fail to order the antipasti. It comes on a square platter divided into four sections, the contents of which will change with the seasons.
Notice: Event and location information is subject to change.