Saturday, October 31, 2009

Cha Soba at Shimbashi

I'll never refuse a good plate of Soba, not when it is amalgamated with matcha and painstakingly crafted by human hands.

The everything-from-scratch Shimbashi masters are dabbling with matcha powder this October (just for a fortnight) & i jumped at the idea. These guys are so particular about their Cha Soba, they serve them strictly cold either plain or with tempura. Limited quantities each day.

Don't expect your usual slick & varnished noodles here. Shimbashi's soba is real stuff made from freshly-milled soba flour, rigorously kneaded, rolled, then cut into individual strands. Lusterless unless dipped in Tsuyu but there's a whole load of amazing nutrients to reap from it... ever heard of Vitamin P?

I paired my greenies with a side Dashi Maki Tamago ($6) prepared 'soba restaurant style', essentially to mean seasoning the omelette with soba broth & kaeshi. Trust me this egg completely outshone its hideous appearance. The creased layers absorbed like taupok, locking in all the umami bonito liquids into an unbelievably flavorsome roll... almost ambrosial to me.

After a soba meal, pour some Soba-Yu into the remaining Tsuyu, mix well and drink up. Soba-eating is more than just enjoying health benefits... it is about recognizing the exhaustive steps behind each plate, & appreciating the goodness of soba's refined art.

Slurp up!

Shimbashi Soba
290 Orchard Road
#B1-41 The Paragon
6735 9882


  1. Seems like you really like tamago a lot! haha

  2. haha yup really really love it! ... am still in search of the best one around =D



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