Daitsuru

Bonito flakes cover the countryside soba, with grated daikon on the side. One diner at Daitsuru described savouring the memorable bowl by combining the garnishes and dipping sauce with the noodles. The menu’s countryside-style topping combines grated daikon, nori and bonito flakes. It makes a refreshing choice when you want cold soba; a diner who ordered it hot also felt it went especially well with the broth. You can enjoy it either way, depending on your preference.

For a warm bowl to take your time over, kitsune or shippoku soba are also options. Shippoku comes with shiitake mushrooms, kamaboko, spinach, shredded egg crepe and ita-fu wheat gluten cake, making it a hearty choice. If you would rather make a rice bowl the focus, there is kitsune-don topped with chopped fried tofu and Kujo spring onions. Those who want soba alongside their rice bowl can choose a small serving of soba or udon; it is offered as part of a weekday rice-bowl set.

Daitsuru serves soba, udon and rice bowls, as well as a lunch menu. Some diners describe the atmosphere as calm and quiet, and it also sounds like a comfortable option for a meal alone. The restaurant is open mainly around lunchtime on weekdays and Saturdays, with evening hours on Mondays, Tuesdays and Wednesdays.