nichinichi

At nichinichi, soba is more than a final course: diners can enjoy small plates and drinks, then choose how they would like their meal to end. Visitors have mentioned the soba with clam broth and fresh seaweed, as well as mixed soba with sea bream flakes, sea bream soy sauce and sudachi. The menu also includes coarsely milled soba with clam broth and fresh seaweed, and black soba mixed with sea bream flakes, oyster soy sauce and sudachi. Another option is a rice-porridge-style dish with fresh wasabi, sansho oil and buckwheat groats. With dipping soba, mixed soba and porridge-style preparations, there are several ways to round off the meal.

Before the soba, there are small plates such as a salad of 苗目 herbs, citrus and squid, and seaweed tsukudani with fresh wasabi. One visitor recalled an autumn salad with black figs and fragrant herbs, along with chicken wings and grilled avocado ohitashi. On another occasion, diners ordered red squid with sudachi salt, golden-eye snapper with irizake, firefly squid marinated in Shaoxing wine, and spring rolls filled with firefly squid and butterbur. They worked their way through several small plates before moving on to soba.

Drinks complement the meal, with sake, daily-changing wines by the glass and shochu on offer. Non-alcoholic choices include house-made kombucha and IYOSHI Cola. The restaurant serves diners on site and has counter seating, making it an option for a solo meal that stretches from small plates to soba.