{"id":43853,"date":"2025-12-28T18:34:23","date_gmt":"2025-12-28T09:34:23","guid":{"rendered":"https:\/\/agatajapan.com?p=43853"},"modified":"2026-01-20T16:18:19","modified_gmt":"2026-01-20T07:18:19","slug":"notouji-en","status":"publish","type":"post","link":"https:\/\/agatajapan.com\/en\/shinise-en\/notouji-en","title":{"rendered":"Notoji"},"content":{"rendered":"\n

Founded in the Ansei era (1854\u20131860)<\/p>\n\t

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Their soba made with domestic duck sourced from a poultry wholesaler is very popular.<\/h2>\n\n

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\u2014introduced by a previous generation in the early Showa period\u2014throughout the year.<\/p>\n\n

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.<\/p>\n\n

They also use freshly pounded buckwheat grown at several contracted farms in Hokkaido. Their specialty is \u201cnihachi soba,\u201d made with 80% Hokkaido dozuki buckwheat flour and selected North American wheat flour as a binder.<\/p>\n\n

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\u2019s. Thanks to these seasonal soba dishes, the restaurant is always lively with soba lovers.<\/p>\n\n

History<\/h3>\n\n
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It is said that the first owner, Yasubee Nanao, founded the restaurant in the Akasaka area during the late Ansei era (1854\u20131860).The original name was \u201cNotoya,\u201d but around 1883, the second owner, Jirokichi, moved the restaurant to its current location in Shimbashi and changed the name to \u201cNotoji,\u201d taking the character \u201c\u6cbb\u201d from the Meiji era.The current all-hinoki building was renovated in 1988.<\/p>\n\n

This Notable Item<\/h3>\n\n
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Kamo Seiro<\/h4>\n\n\n\n

1,450 yen<\/p>\n<\/div>\n<\/div>\n\n

This is Notoji\u2019s signature soba. The pairing of fresh domestic duck from a poultry wholesaler and Edo vegetable Senju green onions is exceptional.<\/p>\n\n

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Oyster Tempura Soba<\/h4>\n\n\n\n

1,670 yen<\/p>\n<\/div>\n<\/div>\n\n

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.<\/p>\n\n

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Sakura Oroshi Soba<\/h4>\n\n\n\n

1,550 yen<\/p>\n<\/div>\n<\/div>\n\n

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.<\/p>\n\n

Spot Overview<\/h3>\n\n
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Address: <\/strong><\/th>3-7-5 Shimbashi, Minato-ku, Tokyo<\/td><\/tr>
Phone: <\/strong><\/th>03-3591-3584<\/a><\/td><\/tr>
Hours: <\/strong><\/th>11:00\u201320:30 (last order 20:00)
Saturdays and public holidays 11:00\u201315:30 (last order 15:00)<\/td><\/tr>
Closed: <\/strong><\/th>Sundays<\/td><\/tr>
Payment methods:<\/strong><\/th> cash, credit cards, and QR code payments<\/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 the Ansei era (1854\u20131860) 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\u2014introduced by a previous generation in the early Showa period\u2014throughout 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 […]","protected":false},"author":4,"featured_media":40405,"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-43853","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\/43853","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=43853"}],"version-history":[{"count":2,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts\/43853\/revisions"}],"predecessor-version":[{"id":44773,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts\/43853\/revisions\/44773"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/media\/40405"}],"wp:attachment":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/media?parent=43853"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/categories?post=43853"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/tags?post=43853"},{"taxonomy":"area","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/area?post=43853"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}