Despite offering only two types of soba there is a lot on offer, both from the set menus and the a la carte menu, which features nonsoba treats such as ayu kanroni (sweetened boiled sweet fish), hotaru-ika okizuke (firefly squid pickled in vinegar, sake ...

All self-respecting soba restaurants offer tempura. Few do so with as much finesse as you find here. Ask for the seasonal tempura plate and you will first be served a couple of chi-ayu (young sweet fish), which moments earlier were swimming in a small ...

The complexity is compounded by the fact that Ryuheisoba makes several different noodles by ingredient. My heart (or stomach) wanted to go with kamo (duck) soba, but I ordered Ryuhei soba, the house dish, served in a beautiful handmade bowl. Two dumplings floated atop ...

Futaba is one of the most renowned soba restaurants in Nagoya and even though it isn't open for the stroke of midnight, it's still open during the day on New Year's Eve. This holiday is also one of the restaurant's busiest times.

The list of noodle dishes is long and there's a good choice of hot and cold dishes: zaru soba (cold soba served in a basket), hiyashi tanuki soba (cold soba served with radish and leek), nishin soba (a hot dish served with a sweet ...

Kamo-nanban soba remains a Tokyo classic, with generous slices of duck cooked perfectly rare on top of the slender hand-cut noodles. So too the iconic ten-seiro soba, with the crisp patty of shrimp tempura served alongside the cold soba.

My main dish was umeoroshi soba, served cold. It was delicious, the plum providing a salty/sour taste. My companion had the old standard, morisoba (chilled noodles with a dipping sauce). Best value is the set lunch: morisoba and an assortment of accompanying dishes that ...

Even at its most basic -- at a stand-and-slurp noodle counter, say, on a station platform -- it's a winning combination. But prepared with care, diligence and quality ingredients, the combination is one of the modest masterpieces of Japanese cuisine. That's the way it's ...

Tadashi Hosokawa's eponymous restaurant stands just a minute’s walk from the Edo-Tokyo Museum, but the overarching ugliness of that building’s massive facade is thankfully shielded from sight by the time you reach the doorway. From the wide, low noren curtain of handspun white linen and the bank ...

The buckwheat grain is ground fresh each day in the small stone mill that sits in one corner of the dining room. Then it is mixed to a dough (with no added wheat flour), rolled out and sliced into fine strands. That's the thud ...

The great film director Akira Kurosawa was a connoisseur of Japanese cuisine in the widest sense -- he especially liked his meat and chicken, it is reported. But he was also an aficionado of te-uchi (fresh, handmade) soba. So that is why, after his ...

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