Kokage

At Kokage, one pleasure of ordering zaru soba is trying the first mouthful with salt, then moving on to dipping sauce or wasabi. Diners have remarked on the aroma of the fine, smooth noodles, which they find especially noticeable with salt. The bonito-scented sauce offers a different flavour, and wasabi is another option. Taste the soba with salt, sauce and condiments in turn to find the combination you like best.

Mackerel sushi makes a good accompaniment. Diners who ordered the version wrapped in seaweed have noted how well the seaweed pairs with the seared surface of the mackerel, as well as the pleasantly cohesive rice. Served as two pieces, it is an easy choice alongside soba for lunch.

For a different kind of seasoning, try soba with spicy grated daikon. Diners have enjoyed the daikon’s heat, alternating between salt and dipping sauce as they eat. The menu also features duck dipping broth and duck Nanban soba, served with warm broth. Choose chilled noodles with salt or sauce, or opt for soba with duck and a hot broth, depending on your mood.

Some diners have also chosen small plates such as rolled omelette and salt-grilled duck, which can be paired with sake or soba shochu. Lunch is served Tuesday to Thursday and Saturday from 11:30 to 14:00, and on Sunday from 11:00 to 14:00. A lunch of soba and mackerel sushi is one option; adding a drink and a small plate is another.