Chef Hosokawa Takashi grinds buckwheat fresh daily for the soba he kneads and cuts by hand. Get them in hot broth (kake-soba) or at room temperature on a bamboo tray (seiro) – and definitely with a side of crisp, seasonal tempura. With ochre walls and wildflowers on the table, Hosokawa brings a touch of country to the city.
No reservations and no small children.