A late start to meetings had us meeting up with the Fuminator for an early lunch in Ginza before our working day started. Actually the Fuminator’s day had well and truly started earlier that day back in the office. Moi, on the other hand, spent the morning traipsing around Ginza shopping. I looked at it as my duty to inject monies in to the Japanese post tsunami economy.
Lunch had been organised at one of the oldest soba restaurants in the area. I love soba, actually I love all Japanese dishes, but I am very fond of mori soba. Mori soba is cold buckwheat noodles which are served with some shredded nori on top. Served on the side is a dipping sauce made from mirin, sake, stock and soy. I have found that often a pot of the soba cooking water is brought to the table which you then add to the remaining sauce, after you have finished your noodles, to create a soup to finish your meal. The first time I can across this was actually in Kyoto.
The restaurant is two story and tiny. Traditional and western seating is available. Lunch is a quick affair for most, a case of in, eat and then back to work. We did linger a little longer escaping the hot summer day until we needed to catch the train to our first appointment.
It really was a stifling hot day and mori soba was just what I wanted. The Fuminator also ordered a side of tempura for everyone. I enjoy tempura so much more in Japan than I ever have in Sydney. Japanese friends tell me, that good sake is dictated by the quality of water. My mind has often wondered if this also extends to tempura? Always extremely light, crispy and not oil laden, which often is found here at home. The tasty tempura is most probably due to a person perfecting their skills over the past 20 years, or is it just the fact I am eating it in Japan?
Lunch was wonderful and I had my fill of soba and tempura. I would of been quite happy to head back to the hotel for a nanna nap after the large amount of food we consumed. Instead it was off to an afternoon of meetings and copious amounts of cold green tea to cool us, the melting gaijin.
Sara xxx
Choujyu an 5-12-8 Ginza Chuo-ku, Tokyo
Reading all of your posts makes me really (really really) want to go back to Japan. I don’t think. We even managed a soba meal in the two weeks we were there, and when we did visit ginza, it was 8am and everything was closed!
shez recently posted..coconut cherry chunk granola bars
A soba restaurant? Really? My desire for Japan is getting stronger every time I read one of your posts
john@heneedsfood recently posted..Sakai Japanese Kitchen – Marrickville
Hi Shez, writing all these posts makes me want to go back to Japan. I have visited a few times and I am yet to have enjoyed ramen there, so don’t feel bad.
You need to go, you would love it and I would be drooling over your pictures and where you eat.
Hi John, yes soba
Sara recently posted..New Shanghai Chinese, Chatswood Chase
Hehe you’re probably right about the tempura. Somehow food always tastes better in the country where it originated!
Lorraine @ Not Quite Nigella recently posted..Seven Lanterns, Sylvania
Haha gaijin! Oh man this makes me miss Japan
A restaurant dedicated to just soba *sigh* I love how various parts of the world still have these small operators who concentrate on excelling at just one item. That’s dedication and passion for you.
Rita (mademoiselle délicieuse) recently posted..Hong Kong Series: Congee, noodles & rice
I want some cold soba & tempura right about now! In regards of the tempura, it could be a combination of both maybe? either way it still was good right!?
Hi Lorraine, I think most dishes taste better in the place of origin.
Hi Rhonda, Japan is an easy country to miss.
Hi Rita, Lot’s of dedication and passion = amazing food, love this about Japan.
Hi Ramen Raff, I agree with you re the tempura, many factors, and yes, it was delicious.
Sara recently posted..Mardi Gras Cocktail Recipes (Winetails) & Yellow Tail Giveaway
Oh that looks like a perfect little place – I agree, tempura was much nicer in Japan! And the soba is totally different to what we get here too.
jack recently posted..A Surprise at the Surprise