日本のよいものを世界へ

Founded in Kansei 3 (1791)

Conveying Japan’s four seasons through refined Edo-style soba

Shibadaimon, where Sarashina Nunoya stands, is near Zojoji Temple, the family temple of the Tokugawa shoguns.In the Edo period, many hereditary lords had their residences here.Being close to the Tokaido Road, many merchants also gathered here, making it a rare area where samurai, temples, and merchants coexisted.The street in front of the shop passes through the Zojoji gate and leads directly to the temple.

Sarashina Nunoya offers four kinds of soba.“Nihachi Soba” (80% buckwheat, 20% wheat; 600 yen plain / 730 yen with nori) is smooth and easy to eat.“Gozen Sarashina Soba” (800 yen) uses only the core of the buckwheat grain, known as the “daiginjo” of soba.“Namako-uchi” (850 yen) uses buckwheat from regions across Japan, allowing guests to enjoy the flavor of new soba nearly all year.And “Kawari Soba” (850 yen), Sarashina-style noodles blended with seasonal ingredients.Among them, the Kawari Soba is a family recipe handed down since the Edo period.More than 80 varieties have been created over the years.In front of the shop, signs show the day’s buckwheat source and seasonal specials, letting you feel the four seasons before entering.

The noodles are “Edo soba.”The name comes from the milling technique developed in Edo, which created the pale, smooth, and long noodles enjoyed today.The flour, which determines the flavor, is ground by a unique method that reproduces hand-operated stone milling.By controlling details like the mill’s rotation speed and the sieve’s mesh, the full aroma of each buckwheat grain is drawn out.

The soba dipping sauce is a rich, slightly sweet blend made only with naturally brewed soy sauce, bonito broth, sugar, and mirin.The making of this sauce has always been the master’s own work, a true one-generation secret recipe.The 7th-generation owner, Eiichi Kaneko, grew up tasting and learning the flavors of previous generations every day.

“Always serve the same taste with a smile,” were the words of the previous generation.Kaneko treasures those words and believes the taste must never change.「“Over the years, ingredients like buckwheat, soy sauce, or bonito may change, and seasons affect the broth, but when it reaches the customer’s mouth, it must taste unmistakably like Sarashina Nunoya.”The shop welcomes guests with unchanging flavor and warm hospitality.

History

Sarashina Nunoya was founded by Mankichi Nunoya, a textile merchant from Shinshu and a master soba maker.During his travels to Edo, his lord praised his skill and encouraged him to change his trade.In 1791, he opened “Shinshu Sarashina Soba” in Yagenbori (now Higashi-Nihonbashi).After moving from the former Sukiyacho area (now Chuo Ward), the 4th generation relocated to Daimon Street near Zojoji in 1913 and renamed it “Sarashina Nunoya.”With over 230 years of history, the current owner, Eiichi Kaneko, has been the 7th generation since 2003.He actively collaborates with companies and promotes Edo culture, continuing to evolve with the times.

We hope you feel the refined spirit of Edo through our traditional flavor.

Eiichi Kaneko

Sarashina Nunoya – 7th-generation owner, Mankichi Nunoya (Eiichi Kaneko)

Soba stands alongside tempura, sushi, and eel as a symbol of Edo cuisine.当We serve our soba with great care for the sense of the seasons.Nearby are many famous spots, such as Maruyama Kofun, Shiba Daijingu (known from the kabuki play “Megumi no Kenka”), and Tokyo Tower—please enjoy sightseeing as well.

This Notable Item

Sanshoku Soba

1,000 yen

“Seasonal Kawari Soba” blends pure white Sarashina noodles with seasonal ingredients.The colors, flavors, and aromas of the ingredients all stand out beautifully.We offer 15 varieties such as chili pepper in January and cherry blossom in March, changing monthly.“Sanshoku Soba” is a popular dish that lets you enjoy Kawari Soba, Gozen Sarashina Soba, and Namako-uchi together.

Anago (Sea Eel)

1,200 yen

A warm soba topped with conger eel tempura on Nihachi noodles, revived from an old menu about 30 years ago.Anago has long been a beloved ingredient of Edo cuisine.Sarashina Nunoya uses anago from the Haneda coast of Tokyo Bay, known since the Edo period for its fine flavor.Although eel is in season during the rainy months, it can be enjoyed here all year round.

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