I knew the existence of sudachi soba on twitter this summer. Sudachi soba is soba in cold soup and lots of slices of sudachi on it. I couldn’t imagine its tastes. But sudachi soba attracted me. I searched some restaurants on Google. And I found
I first learned about sudachi soba on Twitter this summer. This unique dish features chilled soba noodles served in a cold broth, topped with plenty of thinly sliced sudachi (a type of Japanese citrus). While I couldn’t quite imagine how it would taste, I was immediately intrigued. A quick Google search led me to Nunotsune Sarashina (布恒更科) in Tsukiji — conveniently close to my office. Naturally, I decided to visit after work.
The restaurant mentioned they would serve sudachi soba until the end of September, though they might stop earlier if the weather cools down unexpectedly. This dish is a summer specialty, perfect for beating the heat. There are about 10 restaurants in Tokyo that offer sudachi soba.
Here it is — the famous Sudachi soba !
Before tasting it, I thought the soup might be overly sour, but it was surprisingly mild. The fresh aroma of the sudachi was invigorating, and the overall flavor was wonderfully refreshing. I thoroughly enjoyed it.
I also tried their Tamagoyaki, which is cut into four thick pieces.
The tamagoyaki was juicy and delicious.
My friend ordered this dish: Hiyajiru with horse mackerel. Like the sudachi soba, this dish features a cold soup and is a limited-time summer item. Given its seasonal nature, it might be discontinued even earlier than the sudachi soba.
It was stronger sesame-flavored miso soup, unlike sudachi soba. By the way, Hiyajiru is Miyazaki’s local food. Originally, they used to put their rice on iced miso soup. But here’s a soba restaurant. We put soba into the soup instead of rice.
The soup had a strong sesame-miso flavor, contrasting with the refreshing sudachi soba. For those unfamiliar, hiyajiru is a local dish from Miyazaki Prefecture, traditionally made with chilled miso soup poured over rice. Here at this soba restaurant, they use soba noodles instead of rice.
The dish includes grilled dried horse mackerel, cucumber, myoga (Japanese ginger), tofu, and other ingredients. For those interested in a year-round option, Nunotsune Sarashina also serves warm sudachi soba. I’d love to try it next time!
About
Name Tsukiji Nunotsune Sarashina (築地 布恒更科)
Open Lunch, Dinner
Reservation Available for dinner time only
Credit card Available for dinner time only
Google Map
Comments
cold soba is so refreshing in the summertime:)
I think so,too.
The weather is still muggy, so we need such a cold food for a while:-)