Fresh Soba Ishii (Kagurazaka)
Enjoy exquisite soba noodles and snacks with a traditional Japanese feel
"I grew up familiar with soba and Japanese cuisine, influenced by my father who worked in the soba industry," says Omori Akiyoshi. After training in soba and Japanese cuisine for around 20 years, he opened his restaurant near Akagi Shrine. The approach to the restaurant, with its stepping stones and well-maintained plants, stands out in a quiet alleyway, creating a refreshing atmosphere. The interior, centered around an L-shaped counter, is reminiscent of a refined kappo restaurant, and is typical of Kagurazaka.
He says that the most important thing when making soba is "not being swayed by rationality, more than technique." He purchases whole buckwheat flour from pesticide-free cultivation, grinds it in a stone mill, and makes it from 100% buckwheat. The restaurant is proud of its fragrant and supple soba noodles. He also limits the number of side dishes to refine the flavor. Even a simple dish like boiled herring is given a mellow sweetness with brown sugar, and dishes like duck loin and marinated tuna are enjoyable with a touch of seasonal vegetables to add color.
Handmade soba noodles
This ramen uses buckwheat from Akagi Miyama Farm, which grows and processes buckwheat without pesticides or chemical fertilizers in Shibukawa City, Gunma Prefecture. It's finely ground, 100% buckwheat, and has a fragrant aroma and a crisp texture. The soup, with its sharp soy sauce flavor and rich dashi flavor, brings out the sweetness of the buckwheat. 1,050 yen (plus 750 yen for a large portion).
"Softly boiled octopus"
The octopus is first frozen and then cooked at a low temperature for a long time, ensuring a pleasant bite and that the skin does not fall apart. It is served with seasonal greens (Urui in the photo). It has a rich flavor that pairs well with umami and acidity in hot pure rice sake. A half serving costs 700 yen.
"Mountain vegetable tempura"
Mountain vegetable tempura is a classic spring delicacy. The light, thin batter reveals a fresh, slightly bitter flavor. It's 1,400 yen. It's made with crystalline salt from the Goto Islands in Nagasaki Prefecture, which is rich in umami. Vegetable tempura starts at 700 yen, while prawn tempura is 1,400 yen.
The recommended sake is Junmai sake served warm. In addition to the a la carte menu, there is also a "seasonal assortment" that includes five small appetizers, soba noodles, and a sweet treat, so even if you are dining alone you can leisurely enjoy a variety of flavors and sake, and you will be very satisfied.
Omori is an Edokko native from Katsushika Ward, Tokyo. 
Through an introduction from Hatchobori Komatsu, a company with which they have a good relationship, they asked DESIGN WORKS to design the space.
