Shimbashi Soba

Soba so good. Me & Dad's most ideal place for our soba fix. Being only ones serving hand-made soba on this island (i reckon), they sure held an upperhand in the industry. Bowls of slurpilicious noodles are made from freshly milled and crafted buckwheat flour.


Jikasei Atsuage Yaki ($4.80)

They call it a grilled hand-made fried tofu. Apparently just a comfort beancurd dish made delicious with spring onions, minced garlic, bonito flakes and a tasty dipping sauce.



Sansai Soba ($15.80)

A simple choice with assorted wild mushrooms and vegetables in an delectable soup. The homemade soba sure packed an unique edge with its softer nature and a distinguished essence of buckwheat. Uneven thickness was inevitably forgivable but can very much seek improvement.





Warm Oroshi Soba ($13.80)

Deconstructed layout for self-assembling. Dad added the individual seaweed and tamago egg components, skipping those tempura batter bits. Too greasy for him i suppose.

They also cater to the sweet-toothed masses like me with a list of in-house dessert offerings. I can never resist not having one!


Funwari Matcha Cheesecake ($7.20)

An unbearably dry cake with a deep green tea taste on a soft chocolate cookie base. Thankfully there was the vanilla icecream and chunky red bean paste to make swallowing more manageable.


Shimbashi Soba
290 Orchard Road
#B1-41 The Paragon