Soba Osame, run by soba master Kenji Osame is considered one of the best soba-yas in Tokyo at the moment. Chef Osame is known to source buckwheat from different regions in Japan. He uses their unique qualities, based on local topography, to make coarsely ground Juwari soba.
Soba in Japan has endless variations depending on the region. It can be served in a hot broth, or cold, such as in Zaru Soba, which is served on a bamboo strainer, usually in summer. It can be served alone, or with various toppings. As is customary at artisanal establishments like Soba Osame, the master makes and cuts fresh soba every day. Watching master Osame cut soba is almost a meditative experience. Every movement is deliberate and beautiful to watch.
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