The broth had a clear citrusy note of sudachi that shone through, plus something else that we couldn’t quite identify. Whatever it was, it made the dashi taste extra special.
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Back again at Shimbashi Soba for their seasonal shisokiri seiro
Even before taking a bite, the sight of the shiso flakes and the gentle scent of their distinctive fragrance were enough to trigger our tastebuds.
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Seasonal yuzu soba at Shimbashi on the very last day
The deadline isn’t quite that absolute, since they probably put it back on the menu every year. But missing the current season would mean that we’d have to wait for another long journey around the sun.
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Work travel is a necessary evil, but at least you get to eat well
I used to travel quite a fair bit for work and during a four-year period from 2015 to 2019, I had made 26 round-trip flights to Tokyo for an average of one trip every two months. Here are some of the memorable meals that I’ve had during the four years when I was commuting to Tokyo.
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Kyoto soba three ways
From their menu, you can infer that they get quite a lot of gaijin tourists, because there’s a helpful guide in English on how to eat soba. What’s missing from the guide though, is the most important fourth step: slurp the noodles as loudly as possible.
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