A friend recommended this little soba place in the middle of an office area. There is always a long queue at lunch hour.
合盛(大)、¥1250。けんちん汁(並)、¥400。
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.
冷麦、¥1500。
Very cooling Hiyamugi. Though I ended up ordering a small portion of hot Kenchin-jiru.
けんちんそば(並)、¥1150。五色そば、¥1050。
Kenchin-soba. Hot soba in Kenchin-jiru.
Five-colour soba. Hot soba with kamaboko, aubergine tempura, quail egg, shiitake mushroom and leek.
とろろ合い盛り、¥1350。
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.
志な乃(Shinano)
Add: 3-1-4 Higashi Nihonbashi, Chuo-ku
Tel: 03-3664-9795
合盛(大)+けんちん(並)ってセレクトがすごい・・
ワタクシ、(小)+(小)でないともう太刀打ちできません..
今夏はまだ冷麦を食べられてないのです、、
お昼に行かないと完売みたいです。
大+並は一緒に行った時よ~
合盛の大でも行けそうって言ってなかった?
冷麦はしょっぱくなかったよ~めちゃ美味しかった。頼んでみて!
I wonder, is udon supposed to be springy or soft? which is considered better?
Sanuki(讃岐) udon is supposed to be hard, while udon from Kansai area(関西) is soft while at the same time springy. I think it depends which type you like lor.