室町砂場 Muromachi Sunaba
- Tempura Soba
- Tokyo Station / Ginza Area
- Travelko Rating
- Price Rangelunch1,000～2,000JPY、dinner2,000～3,000JPY
- ClosedSunday, Public Holidays
Maps are rarely carried out with accessing from mainland China.
- Tokyo Station / Ginza Area
- 4-1-13 Nihonbashimuro-machi, Chuo-ku, Tokyo 103-0022, Japan
- Opening Hours
- [Mon-Fri]11:30-21:00, [Sat]11:30-16:00
- Sunday, Public Holidays
- Price Range
Try the original “Tempura soba”.
The Japanese name “soba” is becoming better known around the world, and this traditional dish of buckwheat noodles has been reportedly eaten for more than 700 years in Japan. During the Edo period in the early 17th century to the mid-19th century, it was originally served as fast food at stalls. If you see a standing soba stall (Tachigui-soba) at stations or in towns, those should be the origin of the old custom. However, there are some soba restaurants where you can eat in an elegant manner.
Muromachi-Sunaba has run the business for over 140 years, and it’s one of the time-honoured soba restaurants, which features a traditional Japanese style interior with a small garden by the window seats.
The recommended dish is “Ten-mori” (¥1,550) which you can enjoy Tempura of prawns and eyes of scallop, and cold soba noodles together. This dish is what we usually call “Tempura soba” and you can find it at any soba restaurant now, but it’s said that this restaurant is its origin of this style. The tempura soba served here has a rich tasting hot dashi (stock) soup, while the noodles are served separately, and you are supposed to dip the noodles in the soup and eat together with the tempura. The aroma of sesame oil used for the tempura matches the al dente soba noodles. Please note that the quantity of the soba per person is not big, probably not enough for people who usually eat a lot, or who are hungry. You can then order extra noodles, or you can try another side dish, such as Japanese rolled omelet, or goma-dofu (Tofu-like food made of kudzu powder with sesame).
One more thing I should say is, at soba restaurants, usually a red pot is served during or after your meal, in which soba-yu (soba cooking hot water) is inside. You could pour it into the remaining soup, or even drink it as it is. The taste itself is bland, and the texture might be different for you, but soba contains lots of nutrition, and when it’s boiled, the nutrition comes out into the boiling water, and we drink it as revitalizer. Just try to taste what it’s like for your experience!
This is a restaurant chain that has 27 restaurants in Tokyo and 28 restaurants in Japan.
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