Founded in 1789 (the first year of the Kansei era)
We want to discover new flavors and expand the possibilities of soba.
Sohonke Sarashina Horii is currently run by the 9th-generation owner, Mr. Yoshinori Horii.
The main menu features the traditional Sarashina soba, Seasonal Soba made with seasonal ingredients, and house-milled Mori and Futouchi soba.Each can be enjoyed in various ways—from simple cold soba to dishes paired with tempura, chicken, curry, or duck nanban.
The 8th generation’s wish—still cherished by the current owner—was to keep running a family business that “seriously serves delicious soba.”They have always continued to pursue better taste through constant challenges.
A turning point came about 7–8 years after becoming Sohonke Sarashina Horii.They renovated the kitchen and returned to their ancestors’ methods of “in-house milling” and “handmade soba.”The Mori and Futouchi soba are milled using an electric stone mill.This allows fine adjustments for flavor and texture, serving soba at its best—freshly milled, freshly made, and freshly boiled.
After this return to their roots, more people began traveling from afar to visit Sohonke Sarashina Horii.Mr. Horii says he values tradition but also embraces change and innovation to continue delighting customers.
They also have locations in Tachikawa, Nihonbashi, and New York—each led by young managers in their 20s, who create their own unique menus.“It’s rare for each branch to have such individuality, but we want Sohonke Sarashina Horii to be a place where creative people can grow by pursuing great taste.”
Mr. Horii himself still works in the Azabu-Juban main kitchen, while also——actively collaborating with ingredient producers and chefs from other cuisines such as Italian and French, and developing semi-fresh and frozen products to deliver their flavors nationwide.
“Soba has enormous potential.By discovering new flavors, I hope to expand that potential further and help raise the overall value of the food industry.”
History
Sohonke Sarashina Horii began in 1789 in Azabu under the name “Shinshu Sarashina Sobadokoro Nunoya Tahei.”The name “Nunoya” came from the family’s history as fabric merchants.The 8th generation of the Nunoya family, known for his soba-making skill, settled in Edo and became the first-generation soba shop owner.
そThe shop flourished—serving soba to the Tokugawa family during the Edo period, and to the Empress and Imperial family after the Meiji Restoration.During Japan’s colonial era, their soba was even flown to Taiwan and served at Imperial garden parties.
However, the shop temporarily closed in 1941 due to wartime recession.Later, in 1984, the 8th generation reopened it as the current Sohonke Sarashina Horii main store in Azabu-Juban.
Please enjoy the many faces and flavors of soba.
Yoshinori Horii
9th-generation owner of Sohonke Sarashina Horii
From the pure white Sarashina, to Mori soba made from stone-milled flour that captures regional flavors, to the bold Futouchi available only at the Azabu-Juban store, we offer a wide range.With many limited dishes, please enjoy the diverse world of soba along with the charm of Azabu-Juban.
Featured Dish
Sarashina Soba
¥970
A pure white soba made only from the core of the buckwheat grain, known for its smooth texture.This pale, thin, smooth soba dates back to the Edo period and represents its perfected form.It’s said to have been developed in the Meiji era by the 6th-generation owner’s widow, in collaboration with a milling company.At the New York branch, it’s famously known as “the soba even the Shogun ate,” and is extremely popular.
Seasonal Soba
¥1,070
This specialty, passed down in the Sarashina family since before the war, is now shared widely for everyone to enjoy.Made from the pure white Sarashina base, it highlights the natural colors of the seasonal ingredients.Twenty-two seasonal ingredients, inspired by traditional Japanese seasonal words, are kneaded into the dough.Popular varieties include yuzu, cherry blossom, and green tea soba—but surprisingly, tomato is also highly recommended.
Spot Overview
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