Established in 2003, Shimbashi Soba has honed the craft of making impeccable soba noodles.

Our process involves milling and grinding buckwheat into flour, which is then skillfully handcrafted into fine strands of noodles by our dedicated Soba Chefs.

Soba is a remarkable food, known for its low calorie count and potential health benefits, including the ability to lower blood pressure and aid digestion.

At Shimbashi Soba, we take immense pride in preparing our soba fresh daily, following our principle of San-tate (三たて). 'San' translates to 'three', while 'tate' represents the condition of something just done.

This concept aptly characterizes the freshness and quality of our daily made soba.

The buckwheat flour we use originates from Tasmania, renowned for its robust aroma. We mill just the right amount each day to ensure the freshness of our soba.

The art of kneading and slicing the dough is a crucial step in our process. It produces soba with the perfect length, thickness, and a distinctive taste and consistent texture.

The final stage involves cooking the soba in boiling water, swiftly removing it once done and immersing it in chilled water.

This is a test of the master soba chef's skills and it's the stage when the true flavour of the soba is unleashed. Join us at Shimbashi Soba, where each soba noodle tells a story of tradition, craftsmanship, and uncompromised quality.