01 / ABOUT THE PLACE
About this place
At Itsutsu, soba is the focus, but seasonal dishes let you build a meal around it. One diner who chose cold mori soba to finish a course said the noodles were so satisfyingly chewy that they wanted to keep eating them. Another account describes enjoying soba first with just salt. If you feel like trying something beyond the classic mori soba with dipping sauce, you could savour the first bite with salt before moving on to the sauce.
The menu lists handmade soba, spicy grated daikon soba and herring soba. The first brings a sharp kick of daikon; the latter pairs soba with herring. One visitor called the cold herring soba “outstanding”, while another recalled a serving after the appetisers for its rich flavour and well-marbled herring.
If you’re choosing between soba on its own and a fuller meal, the “Five Set” is another option; the restaurant’s guidance says to order it when making a reservation. It is listed at 3,800 yen. One diner’s meal included steamed rice with shirako, kombu-cured sea bream and lotus-root tempura before the soba arrived. For a meal that takes in a little seasonal cooking before ending with soba, a course suits a leisurely occasion.
The menu also notes à la carte dishes at both lunch and dinner. Soba is served only until it sells out, so if you have a particular dish or set in mind, check when making your reservation.
