A friend recommended this little soba place in the middle of an office area. There is always a long queue at lunch hour.
Aimori(soba+udon). Soba is thick and hard type, while udon is soft and springy type. Both are homemade and are very good. Eat with a light dipping sauce, and also spring onion, wasabi, shiso, grated radish and grated ginger. Kenchin-jiru with lots of root vegetables in it.
Very cooling Hiyamugi. Though I ended up ordering a small portion of hot Kenchin-jiru.
Kenchin-soba. Hot soba in Kenchin-jiru.
Five-colour soba. Hot soba with kamaboko, aubergine tempura, quail egg, shiitake mushroom and leek.
Tororo Aimori: soba and udon with grated yam and quail egg.
In general, I like the soba more than the udon, and menu that are served cold are better than the hot ones. The staff are very friendly and the atmosphere is warm.
Lunch menu(J): 1, 2.
Add: 3-1-4 Higashi Nihonbashi, Chuo-ku