{"id":43832,"date":"2025-12-28T18:31:25","date_gmt":"2025-12-28T09:31:25","guid":{"rendered":"https:\/\/agatajapan.com?p=43832"},"modified":"2026-01-16T17:13:06","modified_gmt":"2026-01-16T08:13:06","slug":"muromachi-sunaba-nihonbashi-honten-en","status":"publish","type":"post","link":"https:\/\/agatajapan.com\/en\/shinise-en\/muromachi-sunaba-nihonbashi-honten-en","title":{"rendered":"Muromachi Sunaba Nihonbashi Main Branch"},"content":{"rendered":"\n

Founded in 1869 (Meiji 2)<\/p>\n\t

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A soba restaurant that originated ten-zaru and ten-mori, continuing since the Meiji era<\/h2>\n\n

A soba restaurant based in Nihonbashi, known as the birthplace of ten-zaru and ten-mori.To serve tempura soba deliciously even in summer, they offer it with cold soba dipped in a warm broth containing tempura.The tempura is kakiage made with shrimp and scallops.You can choose between two types of soba: \u201cMori,\u201d made with 80% buckwheat flour and 20% wheat flour for a rich buckwheat flavor, and \u201cZaru,\u201d made from refined Sarashina flour bound with egg, featuring a smooth texture and gentle sweetness.The soba dipping sauce is a dry-style blend made with broth from high-quality bonito flakes and rich soy sauce base.Their tamagoyaki (rolled omelet) made with soba sauce has a gentle sweetness and is well-loved as a perfect match for sake.The first floor has table seating, while the second floor offers sunken tatami seating, available for gatherings and parties.In 1964 (Showa 39), a branch was opened in Akasaka, where ten-zaru and ten-mori can also be enjoyed.<\/p>\n\n

History<\/h3>\n\n
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At the end of the Edo period, it inherited the noren (shop name) from the Osaka-ya Sunaba lineage and opened in Gyoranzaka, Takanawa, Tokyo.Soon after, it moved to its current location in Nihonbashi in 1869 (Meiji 2), which is regarded as its founding year.In 1964 (Showa 39), a branch was opened in Akasaka.<\/p>\n\n

This Notable Item<\/h3>\n\n
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Ten-zaru (Tempura with cold soba)<\/h4>\n\n\n\n

1,760 yen<\/p>\n<\/div>\n<\/div>\n\n

Firm, slightly chewy soba noodles are dipped into a sharp, dry-style dipping sauce containing kakiage tempura.As you continue eating, the flavor of the kakiage blends with the sauce, deepening the taste even more.<\/p>\n\n

Spot Overview<\/h3>\n\n
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Address: <\/strong><\/th>4-1-13 Nihonbashi Muromachi, Chuo-ku, Tokyo<\/td><\/tr>
Phone: <\/strong><\/th>03-3241-4038<\/a><\/td><\/tr>
Business hours: <\/strong><\/th>Monday\u2013Friday 11:30\u201321:00 (last order 20:30), Saturday 11:30\u201316:00 (last order 15:30)<\/td><\/tr>
Closed: <\/strong><\/th>Sundays and public holidays<\/td><\/tr>
Payment methods: <\/strong><\/th>Cash, credit cards (VISA)<\/td><\/tr>
External Link:<\/strong><\/th>Official Website<\/a><\/td><\/tr><\/tbody><\/table>
Information is current as of publication and may change. Please check before visiting.<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"Founded in 1869 (Meiji 2) A soba restaurant that originated ten-zaru and ten-mori, continuing since the Meiji era A soba restaurant based in Nihonbashi, known as the birthplace of ten-zaru and ten-mori.To serve tempura soba deliciously even in summer, they offer it with cold soba dipped in a warm broth containing tempura.The tempura is kakiage made with shrimp and scallops.You can choose between two types of soba: \u201cMori,\u201d made with 80% buckwheat flour and 20% wheat flour for a rich buckwheat flavor, and \u201cZaru,\u201d made from refined Sarashina flour bound with egg, featuring a smooth texture and gentle sweetness.The soba dipping sauce is a dry-style blend made with broth from […]","protected":false},"author":4,"featured_media":40273,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[4040,4041],"tags":[5612],"area":[3991,4091],"class_list":["post-43832","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-shinise-en","category-signature-foods-en","tag-star-en","area-tokyo-en","area-chuo-ward-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts\/43832","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/comments?post=43832"}],"version-history":[{"count":2,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts\/43832\/revisions"}],"predecessor-version":[{"id":44759,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts\/43832\/revisions\/44759"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/media\/40273"}],"wp:attachment":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/media?parent=43832"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/categories?post=43832"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/tags?post=43832"},{"taxonomy":"area","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/area?post=43832"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}