Tōyama

Firm and slippery seiro noodles meet robust, coarse-ground arabiki with an earthy texture. Tōyama, situated in the Station Garden Tower in Nishi-Nippori, celebrates the contrasting profiles of handcrafted buckwheat noodles, allowing diners to enjoy each style on its own or side-by-side in a two-tier "Nishoku Mori" serving. Dipped into the rich, concentrated dipping sauce (tsuyu), the distinctive aroma and chew of each soba variety come into sharp focus.

Freshly Fried Tempura and Expressive Dipping Broths

To turn the visit into a full meal, pair the buckwheat noodles with tempura or one of the specialty dipping broths. The tempura mori sets—featuring crisp prawn or sea eel—can be ordered with thin seiro, coarse arabiki, or both styles combined. Those seeking warmth can choose from dipping broths like the duck tsuyu (enriched with rich duck fat and fried mochi), fragrant sesame dipping broth blended with sesame paste, or a dark sesame curry broth that brings an appealing depth to cold noodles.

From Soba-Mae Fare to Mini Donburi

Before the noodles arrive or over a relaxed evening meal, the izakaya-style soba-mae dishes shine. Classics such as house-made dashi-rolled omelette (dashimaki tamago), aromatic grilled local chicken with salt, and toasted soba miso complement seasonal fish and tempura, pairing effortlessly with sake or beer. Lunchtime also features satisfying combinations, including sets with mini sea eel tendon or mini unadon, as well as a weekday-only tempura chazuke set.

The calm Japanese interior provides both Western tables and traditional tatami seating, making it equally welcoming for a solo midday meal or an evening drink paired with the aroma and texture of fresh handmade soba.