YOSHIMURA

One diner who ordered tenzaru—cold soba served with tempura—said the noodles’ aroma came through especially well when they were eaten with salt. They also enjoyed soba-yu, the cloudy, thickened water served after the noodles, extending the meal’s savoury finish. Tempura can also be enjoyed with hot soba; another diner wrote that the conger eel tempura in a seasonal tempura set was memorable for its light, fluffy texture. Seasonal soba, as well as sudachi citrus and conger eel tempura, are among the menu options, offering the chance to try dishes that reflect the time of year.

For a cold bowl, diners have noted the noodles’ smooth, slippery texture. Alongside tenzaru, options include soba with grated yam and soba with prawn tempura and grated daikon. Hot choices include duck and spring onion soba, and herring soba—a different way to enjoy the noodles in broth. If soba alone feels a little light, it can be paired with grated-yam rice or a mini tempura rice bowl. One diner also praised the dashi-rich flavour of the oyakodon, a chicken-and-egg rice bowl.

A la carte dishes include rolled omelette, a salad made with soba kernels, and simmered herring with aubergine. They suit a meal of small plates, and one diner described enjoying a few dishes with drinks before finishing with soba. Beer, wine and sake are among the options for an evening meal. Private rooms and all-you-can-drink plans are also available, making it easier to choose a setting to suit the gathering.