01 / ABOUT THE PLACE
About this place
Order tsukesoba at Izakanaya and start with a bite of noodles coated in kombu-infused soaking water. One diner described enjoying their smooth texture and kombu flavour before moving on to the well-balanced, savoury dipping broth. Another visitor picked out seafood notes and the freshness of citrus peel in the soy-based broth. Switching between the noodles on their own and dipped in the broth is part of the pleasure of this bowl. The menu lists “Tsukesoba” at ¥1,000 and “Tsukesoba, Shoyu” at ¥1,050; both are made with kombu-infused soaking water. Add the full topping selection or extra chashu for a more generously garnished bowl.
For a hot bowl, consider shio soba at ¥900 or shoyu soba at ¥950. A diner who tried the shio soba remembered how harmoniously the salt and broth came together, and how well they paired with the noodles. On another visit, the full topping selection included chicken breast and pork chashu; dissolving the nori into the broth brought a change in flavour. Alongside the regular soba, diners have also shared impressions of limited-edition seafood-focused noodles. One example was a chilled bowl with Yamagata dashi and condiments, finished with rice; another paired rice with mackerel paitan. The limited-edition offerings vary from visit to visit, making the day’s selection part of the appeal.
To add a rice dish, options include a chashu rice bowl at ¥450, tamago kake gohan (rice topped with raw egg) at ¥350, or plain rice at ¥150. A karaage-and-rice set is also on the menu, so you can keep the meal light with noodles alone or make it more substantial with rice. There is a lunch menu, and regular weekday hours run from 11:30 to 14:00. At lunchtime, choosing between kombu-water tsukesoba and a hot shio or shoyu bowl is part of the enjoyment.
