SOBA SO GOOD

Soba is a wonder food, low in calories with the added bonus of lowering blood pressure and aiding digestion.

At Shimbashi Soba, our soba is made fresh daily with our San-tate (三たて) focus. San (三) which means 3 and tate (たて) which represents the condition of just done, aptly describes the soba made fresh daily in its best condition at Shimbashi Soba.

HIKI-TATE: FRESHLY MILLED

Our soba is made from Tasmanian buckwheat flour which boasts a rich fragrance. Only the right amount needed for each day is milled daily, so the soba is always served fresh.

UCHI-TATE: FRESHLY MADE

Kneading and slicing are important steps to produce freshly-made soba that not only has a right length and thickness, but also a crisp, solid taste and consistent texture.

YUDE-TATE: FRESHLY COOKED

The final process of "throwing" the soba into boiling water, removing it once cooked and dipping it into chilled water is when the true skill of the soba master is put to the test. This is when its taste come alive.

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