Tokyo's best soba

Recommended: Narutomi’s scallop tenseiro

Fried foods with little oil make perfect sides to soba.

“Narutomi's noodles are made from 100 percent buckwheat, and you can supplement with a range of seasonal tempura and a well-chosen selection of craft sake,” says author and manager of Bento.com Robb Satterwhite. 

Narutomi’s best dish is the scallop tenseiro which comes with one big juicy scallop, ginger root, lotus root, string beans and baby corn, all served with a tiny dish of salt. 

“The noodles are firm and flavorful, the dipping sauce is well-balanced, and the tempura is fried with a light touch and not a bit oily,” says Satterwhite.

Narutomi’s dining space is perfectly plain and simple -- a four-person counter, three tables and an open kitchen where you can watch the staff in action. 

Open Monday - Friday, 11:30 a.m.-3 p.m. (last order), 6-8:45 p.m. (last order). Saturday, 11:30 a.m.-3 p.m. (last order). Closed Sunday, 3rd Saturday and public holidays. Narutomi, 1/F, Futaba Bldg 1F, 8-18-6 Ginza, Chuo-ku, tel. + 81 (0) 3 5565 0055, narutomi-soba.net 

Click through to see more recommendations and Tokyo's best soba.