Yabukyuu Nihonbashi Historical Sobaya Shop
Originally called Yabu when it was first opened in 1902. When founder Hisajiro took over the shop he added an element of his own name, changing the shop name to Yabukyuu.
The most important part of making soba is "kneading the noodle dough."We mix the soba flour in big wooden kibachi bowls (about 70cm diameter) with full attention focused on the kneading action, which must be careful but quick.It's impossible to overemphasize the importance of kneading in producing the aroma, springiness and flavor of good soba. Kneading is the key to the whole process. Following the traditional manufacturing methods brings out the best flavor of the ingredients.You must experience soba the way it was meant to taste, with our completely additive-free handmade noodles.
Sotoni refers to soba made by adding 2 cups of wheat flour and for every 10 cups of buckwheat flour.The buckwheat flavor comes through very strongly. For soba enthusiasts the taste is irresistible. Our tsuyu dipping broth is lavished with karebushi high-grade katsuobushi fish flakes that are cut thickly at 1.2mm.The strong flavor of our tsuyu is a Yabukyuu tradition. The key to a delicious soba is achieving the right balance between the soba and the tsuyu, without either overwhelming the other. If you enjoy a richly fragranced and smooth noodle, you need to try our Sotoni Soba - the way soba is supposed to taste.
* Duck Hot Pot is also available a la carte （￥3800 not including tax）
※We have more varieties of dish more than the above.
We also have alcoholic beverages, such as beer,
Japanese Sake and Shochu
(Japanese distilled spirit) .
