Founded in the Ansei era (1854–1860)
Their soba made with domestic duck sourced from a poultry wholesaler is very popular.
This is a beloved soba restaurant in Shimbashi. In addition to classic soba dishes such as Okame, Egg-Toji, and Itawasa, they are known for serving seiro soba and oyakodon made with duck—introduced by a previous generation in the early Showa period—throughout the year.
Their greatest commitment is the method of making buckwheat flour. While many shops use stone-milled flour, Notoji uses a method called dozuki, where the grains are pounded into flour with a wooden mallet. This generates less heat than stone milling and preserves the natural aroma and flavor of the buckwheat.
They also use freshly pounded buckwheat grown at several contracted farms in Hokkaido. Their specialty is “nihachi soba,” made with 80% Hokkaido dozuki buckwheat flour and selected North American wheat flour as a binder.
In spring they serve sakura shrimp and bamboo shoots, in summer conger eel, in autumn mushrooms, and in winter oysters, with year-end soba offered at New Year’s. Thanks to these seasonal soba dishes, the restaurant is always lively with soba lovers.
History
It is said that the first owner, Yasubee Nanao, founded the restaurant in the Akasaka area during the late Ansei era (1854–1860).The original name was “Notoya,” but around 1883, the second owner, Jirokichi, moved the restaurant to its current location in Shimbashi and changed the name to “Notoji,” taking the character “治” from the Meiji era.The current all-hinoki building was renovated in 1988.
This Notable Item
Kamo Seiro
1,450 yen
This is Notoji’s signature soba. The pairing of fresh domestic duck from a poultry wholesaler and Edo vegetable Senju green onions is exceptional.
Oyster Tempura Soba
1,670 yen
A winter-only tempura soba. Fresh domestic oysters are fried in a special oil that includes grapeseed oil. A tempura seiro option is also available, and both can be ordered in a large portion or with an extra serving for an additional charge.
Sakura Oroshi Soba
1,550 yen
A spring-only cold tempura soba. The combination of sakura shrimp tempura and extremely spicy grated daikon from Yamagata creates a perfect flavor that captures the feeling of spring.
Spot Overview
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