01 / ABOUT THE PLACE
About this place
Tracing the distinct character of each buckwheat harvest from one woven tray to the next is the centerpiece of the meal at Teuchisoba Kikutani Sugamo Honten. The core of the menu is its kiki-soba flight, a tasting format that arranges cold mori soba across varying buckwheat origins, seed cultivars, and flour ratios. Tasting the first strand plain or with a light touch of salt brings the natural sweetness and grain fragrance into sharp focus. Standalone options such as the green buckwheat Gin or the rare, sun-dried, long-aged harvests of Gyo showcase the quiet depth of hand-rolled soba.
Unwinding with Sake and Fried Delicacies
The broad selection of soba-mae—small savory bites enjoyed before noodles—gives another compelling reason to settle in. House favorites include fragrant smoked mackerel, dashi-scented rolled omelet prepared with cage-free fertilized eggs, and cheese steeped in kaeshi seasoning, each crafted to match a cup of sake. Fried in cold-pressed sesame oil from artisanal producer Sekine, the crisp tempura comes in varied assortments that combine wild shrimp and seasonal vegetables with soft buckwheat dumplings, contrasting a light crust against tender chew.
Selected Pours and Calm Table Seating
The sake list draws from regional breweries across Japan, featuring labels like Jokigen, Shikizakura, and Shinomine, complemented by soba shochu cut with hot noodle cooking broth (sobayu) and skin-contact orange wine fermented in amphorae. Seating centers around peaceful table arrangements suited for unhurried solo meals or booked evening courses that step through appetizers and noodles together. Payment by PayPay is accepted.
