Shimbashi Soba

It's easy to identify Shimbashi's specialty from the chef who works behind a glass wall, preparing fresh soba noodles at every stage from the grindstone that mills the wheat into flour, to the table where he kneads and rolls the dough before slicing each noodle by hand. Glance at the walls, and you'll see photos of the fields in Hokkaido and Tasmania where the buckwheat grew. Whether you slurp them hot in a clear, tasty broth or munch them cold and dipped in sauce, these are the best in town. Reservations aren't accepted, and if you hit the lunchtime or evening rush, you might have to wait, but the line moves quickly. The busy waitstaff are really friendly and pleasant with kids.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.