No particular errand to run. I just wanted that soba, so off to Azabu-juban I went. Heading out with a single bowl of soba as the only goal feels like such a solo-outing luxury. Yet another wonderful day.
What kind of place is Sarashina Horii?
It was founded all the way back in 1789, the first year of the Kansei era. The story goes that the first owner, originally from Shinshu, switched from selling cloth to making soba and set up shop in Azabu. Over 200 years. My imagination cannot quite keep up.
Its signature is sarashina soba. Because it is made using only the white flour from the core of the buckwheat grain, it comes out pure white and wonderfully smooth. It is apparently counted among Tokyo’s three great soba traditions alongside Yabu and Sunaba. I had no idea I was eating something so distinguished. I wish someone had told me before I dug in.
I went around lunchtime, and quite a few people were lined up at the entrance. For a second I thought it might take a while, but this is a soba shop, so the tables turned over fast and I was seated in no time. They showed me to a koagari, a raised tatami seating area, and the place was buzzing with customers.
A Tabletop Journey: Sarashina Horii
From the chopstick sleeve to pure-white sarashina soba and shichimi sprinkled straight onto the noodles. A solo tabletop journey through a long-established soba shop in Azabu-juban.
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Starting with the Chopstick Sleeve
The first thing that caught my eye after I sat down was the chopstick sleeve. The words 'Founded in 1789, Sohonke Sarashina Horii' and the logo had a quiet dignity to them.
Sarashina Soba
Out came the famous pure-white sarashina soba. The dipping broth was warm, with plenty of green onion. I am not fully sure whether it was duck or chicken, so I am leaving that part fuzzy.
Shichimi Straight onto the Noodles★Star of the Day
The discovery of the day: with zaru soba, sprinkling shichimi directly on the noodles lets the aroma come through better than stirring it into the broth.
When I took a bite, it felt less like eating soba and more like eating somen. But the way it slipped down was so good, so delicious. Smooth and slippery. I felt like I could keep eating it forever.
Wrapping up
Smooth and refined sarashina soba with a somen-like slip to it. Even with a line out front, the tables turn over quickly, so it is an easy place for a solo diner to pop into, which I love.
Now that I have learned the trick of sprinkling shichimi on the noodles, the next time the craving hits, I think I will just wander over to Azabu-juban again. Apparently there is a branch in Nihonbashi Takashimaya too?! I will look into it and go check it out.
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