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With Nobuaki Fushiki as culinary supervisor, the theme of the restaurant is "vegetables and fermentation," combining vegetables delivered directly from farmers!
Homemade soba and duck dishes made with buckwheat flour ground in a stone mill every morning, featuring seasonal flavors. For entertainment and date banquets.
[Directly connected to Shibuya Station] Tonight, enjoy seasonal dishes with the aroma of dashi soup! Freshly made Nihachi soba noodles that are rich in flavor and made with the skill of craftsmen
On October 13th, we started serving new soba. Edomae handmade soba and seasonal dishes. Enjoy the adult soba drinking style.
[Shinjuku Takashimaya 13F] Enjoy a new style of "Tokyo Soba" and a variety of other dishes while watching the night view
◇◆【Winter tradition! Kotatsu seats】Starting November 1st!!◆◇