Muromachi Sunaba (Nihonbashi)

A soba house on a back street of Nihonbashi Muromachi, open since 1869. It's a short walk from Mitsukoshimae and Kanda stations.

What stayed with me was the chance to have classic Tokyo soba, just as it has always been. It doesn't chase trends; the flavour and the feel of the place have been carefully handed down.

There are two kinds of soba. The zaru is made with pale sarashina flour, ground from only the heart of the buckwheat. The mori is a nihachi soba, full of buckwheat aroma. Ten-zaru and ten-mori, now on the menu at almost every soba shop, are said to have been created here after the war.

When I want traditional soba in Tokyo, this is the first place I'd send anyone.