Nanachome Kyoboshi

Soba · $$ · Tokyo

Hand-cut buckwheat soba in Ginza. Chef Eiichi Kayama's soba uses stone-ground flour from a single Nagano producer. The cold zaru soba is the order — the dipping sauce (tsuyu) has been calibrated over 30 years.

This listing was written by Foodtree and has not yet been confirmed by the restaurant.

Dishes

  • Zaru Soba

    Soba

    Cold buckwheat noodles on a bamboo mat, dipped in cold tsuyu. Stone-ground flour, hand-cut, served within minutes of cutting. The noodle texture — slightly grainy from the stone mill — is the point.