Saturday, June 04, 2005

Shimbashi Soba

This place is all about freshness. They make the noodles by hand from scratch on the premises in the window, which is pretty good. You can also opt for fresh wasabi root (rather than the artifically green colored horseradish that we usually associate with wasabi). Add it together with some scallions and soba sauce, and you're good to go! They'll give you sobayu afterwards too, so you basically also get a little cup of soup.

I like to add some tempura while I'm at it, and the kamo seiro (roasted lamb-based dipping sauce) is darned tasty too.

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