Shogetsuan Kawasaki (Soba)

The natural fragrance, springiness and texture of soba noodles come from two masterful hands working in a kibachi kneading bowl. The crisp clearness of the dipping sauce is a product of upholding traditional methods. This natural culture of taste has been passed from generation to generation. The restaurant aspires to bring a modern sensibility to soba, all while paying respects to memories of the past. It is a small-scale store built on Kawasaki Daishi land in 1884, and they have protected the tradition of Edo noodles ever since.